Kuro Isanishiki Sweet Potato Shochu (720ml, 38%)

£58.00

Produced by Okuchi Distillery in Isa City, Kagoshima, Kuro Isanishiki is a premium sweet potato shochu that helped spark the black koji boom in 1987. Crafted from Kogane Sengan sweet potatoes, black koji, and pure underground spring water, it is distilled using traditional atmospheric methods to maximise the natural flavours of the sweet potato.

Kuro Isanishiki delivers aromas of toffee, caramel, walnut, apple, and plum, reminiscent of a rich apple compote, with a creamy texture and long, smooth finish. Bottled undiluted (genshu) and matured for a mellow character, it can be enjoyed neat, on the rocks, with cold or warm water, or as a versatile base for creative cocktails.

Roasted Pumpkin Spritz Cocktail

Ingredients:

50ml roasted kabocha–infused Kuro Isanishiki
40ml London Essence Aromatic Orange & Fig Soda
15ml dry sparkling wine

Glass: Highball

Method: Build & churn

Ice: Block or cubed

Garnish: Roasted pumpkin

Roasted Kabocha Squash Shochu Infusion

Ingredients:

500ml Kuro Isanishiki
250g kabocha squash, peeled, deseeded, and cut into chunks
A touch of neutral oil for roasting

Method:

Preheat oven to 200°C (390°F). Lightly coat the squash chunks with oil and roast for 25–30 minutes until caramelized at the edges but not burnt.
Allow the roasted squash to cool completely.
Place the cooled squash into a clean, sterilized jar or wide-necked bottle. Pour in the shochu until the squash is fully covered.
Seal tightly and store in a cool, dark place. Infuse for 24–72 hours, tasting daily to achieve the desired balance. Avoid over-infusing to prevent vegetal flavors.
Strain the shochu through a fine sieve or cheesecloth. For extra clarity, pass it through a coffee filter.
Bottle the finished infusion in a clean glass container and store in the fridge for up to two weeks.

Kuro Isanishiki embodies the heritage, craftsmanship, and quality ingredients of Okuchi Distillery, offering a refined taste of Kagoshima’s sweet potato tradition and inspiring inventive cocktails like the Roasted Pumpkin Spritz.

Roasted Pumpkin Spritz Cocktail

Ingredients:

50ml roasted kabocha–infused Kuro Isanishiki
40ml London Essence Aromatic Orange & Fig Soda
15ml dry sparkling wine

Glass: Highball

Method: Build & churn

Ice: Block or cubed

Garnish: Roasted pumpkin

Roasted Kabocha Squash Shochu Infusion

Ingredients:

500ml Kuro Isanishiki
250g kabocha squash, peeled, deseeded, and cut into chunks
A touch of neutral oil for roasting

Method:

Preheat oven to 200°C (390°F). Lightly coat the squash chunks with oil and roast for 25–30 minutes until caramelized at the edges but not burnt.
Allow the roasted squash to cool completely.
Place the cooled squash into a clean, sterilized jar or wide-necked bottle. Pour in the shochu until the squash is fully covered.
Seal tightly and store in a cool, dark place. Infuse for 24–72 hours, tasting daily to achieve the desired balance. Avoid over-infusing to prevent vegetal flavors.
Strain the shochu through a fine sieve or cheesecloth. For extra clarity, pass it through a coffee filter.
Bottle the finished infusion in a clean glass container and store in the fridge for up to two weeks.