Daiyame Shochu

Volume: 0.72 litres | Alcohol content: 25% | Chill filtration: Yes | Colouring: No

Special Features:

The preparation of the sweet potatoes is central to Daiyame. Hamada Syuzou uses its own maturation process to produce what are known as Koujuku-imo. This intensifies the aromatic compounds responsible for the distinctive lychee scent, which therefore comes from the sweet potato itself. Production also involves rice koji made with black koji mould and distillation under reduced pressure, intended to bring out the fruity aroma.

Daiyame was introduced in 2018 to mark Hamada Syuzou's 150th anniversary. This bottling from Kagoshima contains 25% alcohol and comes in a 0.72-litre bottle. It can be enjoyed neat and chilled, over ice or with soda water as a highball.

Tasting Notes:

• Nose: Fresh lychee and rose blossoms are clearly prominent on the nose. A citrus note complements the bouquet. The scent is clear and expressive, with a fruity sweetness that recalls the fruit itself rather than sweets.
• Palate: On the palate, Daiyame is milder and more restrained than on the nose. The texture is soft and gently creamy, with light sweetness and a subtle mineral note, without feeling heavy or sticky.
• Finish: The medium-length finish is clear and fresh. Mineral impressions become more prominent, accompanied by a delicate, slightly sweet citrus note reminiscent of mandarin and Japanese sudachi, without developing sharp acidity.

Distillery/Bottler:

Hamada Syuzou was founded in 1868 and is based in Ichikikushikino in Kagoshima Prefecture. The company operates three distilleries with different focuses: Denbee-gura preserves traditional production methods, Denzouin-gura develops new approaches, and Kinzan-gura is dedicated to historical heritage. Daiyame was developed at Denzouin-gura, where the development of raw materials and production methods is part of its working approach.

Kenjiro Hara and Hayato Shiraishi played a central role in the development of Daiyame. As sweet potatoes vary depending on where they are grown and when they are harvested, the technicians carefully assess their maturity to achieve a consistent aroma. Production takes place from August to December. After distillation, a blender creates the finished Daiyame from the raw distillate.

Facts: