TSURUMI
TSURUMI keeps the material character of Shiroyutaka in view through white koji and atmospheric distillation. Its purpose is not to erase the earthier side of sweet-potato shochu; it gives that side a clear, deliberate structure.
Shiroyutaka rather than the standard route
TSURUMI is built around Shiroyutaka, a sweet-potato variety grown around Akune. The choice establishes a more earthy, rooted direction before the use of white koji and atmospheric distillation gives it a firm edge.
The standard expression kept separate
TSURUMI is the regular expression made with white koji and atmospheric distillation.
Where an earthy direction leads, four ways
TSURUMI is the regular expression of the brand, built around Shiroyutaka, a sweet-potato variety grown around Akune, and made with white koji and atmospheric distillation. The pairings below are not an official combination from the producer; they are a reading drawn from the recorded, more earthy, rooted direction and a structure that does not lean uniformly toward lightness.
This pairing rationale draws on the following reference book: Logical Pairing reads the weight of a dish and a drink through fat content, umami and viscosity, using matched weight as a starting point. The earthy direction carried by Shiroyutaka and a structure that is not pushed toward lightness point toward mushrooms, root vegetables and long-cooked dishes of a similar weight.
Akune, Kagoshima — Oishi Distillery
Oishi Distillery was founded in 1899 in Akune, Kagoshima. The small house continues to work with the local sweet-potato variety Shiroyutaka, white koji and atmospheric distillation rather than redirecting its core expression toward a lighter, more generic profile.
For current-lot specifications, availability, storage requirements and trade terms, please contact Bacchus Global.
