Imo-Shōchū (Sweet Potato Shōchū)
薩摩芋焼酎 (薩摩芋焼酎)
Por qué hacer sourcing en Japón
Honkaku Shōchū GI protection (Kagoshima imo, Iki mugi, Kuma kome, Ryukyu awamori, Kyushu kashu); 600+ year tradition.
Spec clave
Alcohol 20-45%; ester profile dominated by ethyl caproate / acetate; lees rich in amino acid + peptides.
Producto final típico
Premium retail spirit, lees-derived cosmetic moisturisers, fine-dining hospitality export.
At a glance
- Proveedores listados
- 1 proveedor
- MOQ típico
- Beverage: per supplier; ingredient: 1–10 kg lees / 1–10 L distillate
- Plazo típico
- 6–10 weeks (ingredient)
- Regiones de origen
- Kagoshima (>100 distilleries), Miyazaki
- Categoría
- Materiales tradicionales
- Temporada de cosecha
- Sweet potato October – November; distillation cycles year-round
- Estado regulatorio en Japón
- Honkaku Shōchū GI (MAFF, 2005); MHLW alcoholic-beverage rules
- Nombre japonés
- 薩摩芋焼酎
- Romaji
- 薩摩芋焼酎
Sobre este ingrediente
Sweet-potato distilled spirit (honkaku shōchū) — Kagoshima Prefecture's signature beverage with over 100 active distilleries. Production combines locally-grown sweet potato (Kogane Sengan, Beni Otome cultivars) with kuro-koji (black-koji) starter culture. The 'Honkaku Shōchū' GI designation (MAFF, 2005) protects the regional naming. Beyond consumer beverage, imo-shōchū-derived ingredient products (esters, lees-extract) are used in cosmetic and supplement OEMs. Distinct from existing 'awamori-extract' and 'shochu-kasu' entries.
Estado regulatorio
| Japón | Honkaku Shōchū GI (MAFF, 2005); MHLW alcoholic-beverage rules |
|---|---|
| Unión Europea | Spirit import; CN 2208; alcohol-content disclosure |
| Estados Unidos | TTB regulated alcohol; FAS-licensed import |
| China | GACC; spirit-import licensing |