Purple on the Rocks

Imo Shochu (Sweet Potato)
Written By Guest User

by Don Lee
New York, NY

750ml Imo Shochu [Sweet Potato),Heihachiro, Miyazaki
200g roasted purple sweet potato; peeled after roasting
50g dry koji
50ml water

Vacuum seal roasted sweet potato, fresh koji, and water. Circulate at 57ºC (135ºF) for 4 hours to convert sweet potato starch into sugar. Blend koji saccharified sweet potato with Heihachiro Imo Shochu. Strain through 4 layers of 100micron filter cloth to clarify.

To serve, pour 60ml of infusion over a large ice cube in a rocks glass, no garnish.

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