The major islands of Japan stretch from Hokkaido in the north to Kyushu in the south. At the southernmost tip of Kyushu sits the region known in modern times as Kagoshima Prefecture, but traditionally known as Satsuma. Historically, Satsuma was the feudal domain name, only replaced late in the nineteenth century by the modern prefecture name of Kagoshima. For many people in Japan, Kagoshima is still Satsuma. Satsuma has come to be so identified with the Japanese sweet potato that the name of the Japanese sweet potato itself is, literally, Satsuma Imo (Satsuma=Kagoshima, Imo=Potato).
Satsuma is located in Minami Satsuma (Minami= South), the best area for growing Satsuma Imo. They have been making shochu since 1912. They use local underground water from Kanmuridake mountain and employ traditional production techniques in order to take the best out of the natural flavor of sweet potatoes.
Godai Umeshu – Fifth generation “Plum sake” (infused Sweet Potato Shochu)
Plum-infused sweet potato shochu; 12% alcohol; Made by steeping high quality ume fruit (Japanese green plum) in Satsuma Godai Shochu (single distilled from 83% sweet potato and 17% rice) and sugar. 6 months maceration. Refreshing aromas of young plum, shiso leaf and a hint of sweet potatoes are nicely harmonized.