Shochu Kuro Tensonkourin from the Kagura Shuzo distillery represents an expression of shochu with an elegant and deep taste, produced through the careful distillation of a fermented sweet potato. The key microbial agent for the aroma and flavour of this distillate is black Koji, which is considered by many to be the most valuable type of Koji as it is capable of imparting richness and distinctive flavours to shochu. This Koji, initially known by the scientific name Aspergillus awamori, which was changed to Aspergillus luchuensis in 2013, was isolated on the beautiful island of Okinawa. It was Genichiro Kawachi and Kensuke Kanbe, engineers originally from Kagoshima, who promoted the use of black Koji in the production of shochu from sweet potatoes, appreciating the ability of this fungus to develop high contents of citric acid, which adds freshness to the distillate.

Tensonkourin Shochu Kuro Kagura Shuzo is made from sweet potatoes harvested in the southern part of the island of Kyushu and individually hand-selected. After washing and cooking the tubers, the black Koji, the agent responsible for the saccharification process, which involves the breakdown of complex sugars into fermentable simple sugars by yeast, is inoculated. Once the alcoholic fermentation is complete, the fermented beverage is distilled at a low temperature and cold filtering is carried out before bottling to remove any impurities and achieve a cleaner aroma and flavour.

Shochu Kuro Tensonkourin from Kagura Shuzo has a transparent and consistent appearance. The nose has crisp and elegant aromas reminiscent of sweet potato, butter, herbs and spices while the palate is broad and smooth, not devoid of freshness, with a long aromatic persistence on the finish.

Foundation Year	1954
Address	144-1 Iwato, Takachiho, Nishiusuki District, Miyazaki 882-1621 (Giappone)