MOGURA

“Koganesengan” sweet potatoes are ideal for imo-shochu, by utilizing the natural mineral-rich spring water of “Nanakubo,” nurtured by Kagoshima’s shirasu plateau (known for its natural filtration), their skilled artisans meticulously crafted “Mogura” imo-shochu. The sight of the potato reminded them of a mole (“mogura” in Japanese), hence the name.

Unlike typical shochu which is heavily filtered to remove residual koji, yeast, and microbes that can degrade quality, “Mogura” undergoes rough filtration. This preserves aromatic and umami components, resulting in a richer, more flavorful shochu. This delicate balance – retaining flavor and umami to create a unique shochu – is the hallmark of our artisans’ expertise.