This Shochu is made from 80% Kogane Sengan sweet potatoes with 20% black koji rice. Rich aromas of roasted corn are woven through with shiso and menthol. The sweet potato shines through on the palate, rich and deep with a peppery black tea finish. To really bring out the mellow, earthy sweetness, serve it with a splash of hot water. If you prefer the clean, high-toned notes of black tea, keep it cool and serve it over ice.