I had never realized that Hokkaido also produces sweet potato shochu. I received a bottle of "Kita Sato" made from sweet potatoes, specifically the Koganesengan variety. I usually stick to beer and sake, so I'm not very familiar with shochu, but the gentle aroma of the sweet potatoes and the refreshing taste make me think that even those who don't usually like sweet potato shochu might enjoy this. In addition to this, Sapporo Shusei also produces shochu made from Hokkaido potatoes, konbu seaweed, and barley. I would love to explore more shochu from Hokkaido.

Hokkaido's local sake and Japanese sake are always in the spotlight. But... shochu seems to be relatively unknown, don't you think? Do you know about it? One of my favorite shochu companies is "Sapporo Shusei Kogyo". Their "Sapporo Soft" shochu is probably the most popular and well-known. What I love about it is not just the taste, but also the company's dedication. The shochu produced in Sapporo and Atsuma is made from Hokkaido-produced ingredients. I love this consistent dedication. And the flavors that come from it are what I love. Now, the "Kitasato" series featured here includes kelp, potatoes, sweet potatoes (Golden Chikara), and barley varieties. As the labels suggest, all the ingredients are from Hokkaido. And of course, the production is also in Hokkaido. The kelp has a "sea aroma" that spreads as soon as you put it in your mouth. Whether on the rocks or with water, the "sea aroma" remains intact, making it a delicious shochu to keep drinking. The potato variety is softer and has a gentle taste compared to sweet potatoes. Even though they are both potatoes, you can feel a feminine mellowness. The sweet potato, Golden Chikara, has a distinctive flavor that bursts through aggressively. It's dry, so it's especially recommended for those who are used to drinking shochu. The barley variety is made from Nijo barley, with a clear distinction in aroma and taste between the A and B grades. It's a strong and delicious shochu with a rich texture. And the premium models are "Golden Hibernation" and "Prayer of the North". In terms of price, they are about 1.5 times the Kitasato series, around 1500 yen per bottle. Golden Hibernation is a long-term jar-aged Golden Chikara from Atsuma. It's an exquisite shochu with a depth, richness, and aroma that surpasses the Kitasato sweet potato. It's a shochu that you can enjoy by sipping, rather than gulping it down. It's a rowdy shochu after all. Now, the real gem and my absolute favorite shochu is "Prayer of the North". The raw material for this shochu is Hokkaido-produced Satsuma sweet potatoes. Satsuma sweet potatoes in Hokkaido. The employees even went to Atsuma to plant the seedlings. Last summer, this extremely rare shochu was limited to 4,700 bottles in Hokkaido. To be honest, I went around and bought a lot. This shochu has a fruity aroma and taste like sake. The long-term jar aging, with Satsuma sweet potatoes as the raw material, is the secret. This shochu is, without a doubt, on par with the top brands in Japan. It's incredibly delicious. Only those who have tasted it will understand its true value. The production of Satsuma sweet potatoes requires a lot of care, and the long-term jar aging, coupled with the cost, means that they will no longer produce it. It's truly becoming a "phantom shochu". Please let me know if you find it for sale (I'll buy it). Please take a moment to pay attention to Hokkaido's shochu from Sapporo. However, I am not a representative of Sapporo Shusei, so please do not misunderstand (´ｖ｀)ﾆｨ I pray for the revival of "Prayer of the North". Thank you and have a good day...I want to give it a 5.0 rating, but I left some room for improvement because I don't want to stop growing when I get carried away. www