・ "Ten" (Heaven): Pure water refined by natural spring water ・ "Chi" (Earth): Sweet potatoes grown in the land of Kagoshima ・ "Jin" (People): The hands of craftsmen who have inherited the traditional techniques of Satsuma. Without any of these, Kogashika shochu would not exist. This phrase also expresses gratitude for the nature of Kagoshima. The rich sweetness from the black koji mellows further in the earthenware jars, resulting in a smooth mouthfeel. The rising aroma of aging enhances the deliciousness of authentic imo shochu. ◆ Features ◆ The authentic imo shochu "Ten to Chi to Hito" is made with black koji using domestic rice, sweet potatoes carefully cultivated in Kagoshima, and natural spring water from the Kunimiyama mountain range in the Osumi Peninsula. The carefully distilled original spirit is then aged in earthenware jars, truly a shochu brewed with the essence (sui) of "Heaven," "Earth," and "People." It is characterized by a deep sweetness that gently spreads in the mouth and a pleasant aroma unique to earthenware aging. ◆ How to Enjoy ◆ 【Hot Water】 The best way to enjoy the taste and aroma of earthenware aging is, without a doubt, with hot water. Although the alcohol content is 30%, it's delicious to drink it slowly with a slightly stronger mix and lukewarm water. If it's too strong, try mixing it with lukewarm water to your preference. 【On the Rocks/Water】 Enjoy it slowly on the rocks, letting the ice melt. Adding a little water will also bring out the sweetness. Even when diluted with a considerable amount of water, the flavor doesn't diminish. However, a slightly stronger mix is recommended. ◆ Trivia ◆ "Ten to Chi to Hito" has an alcohol content of 30 degrees. It is neither 25 degrees nor the original spirit. There's a reason for this: it was thought that if it were the original spirit, the drinking methods would be limited to on the rocks or with water. However, it was also a waste to dilute the precious aged aroma, so it was set at 30 degrees. Also, it is aged for 2 years in earthenware jars, and some people say, "Wouldn't it be even more delicious if it was aged longer?" However, too much is as bad as too little. It was judged that this was just the right period to make the most of the flavor of imo shochu while also bringing out the goodness of aged shochu. If it was aged for more than 3 years, it could have been labeled as "long-term storage," but "We thought it would be better if it tasted better than the label" (laughs). Authentic shochu "Ten to Chi to Hito," 1800ml, in a wooden box, made by Satsuma Shuzo. #Ten to Chi to Hito #Kogashika #Food #Beverage #Sake #Sake #Shochu #AuthenticShochu #Imoshochu