日本語 | English

■ Featuring "2017 Pops," Oct. 31 to Nov. 29







Atom_feed
Hokkaido Kiyosato
The First Potato Shochu in Japan
Date:02, Jul, 2015
Investigated and Written by Misaka Youhei
About our introductory articles

submit to reddit

"Hokkaido Kiyosato" is a series of potato shochu produced in Kiyosato city, Hokkaido. They use only what is produced in Hokkaido and make the shochu. It is the first potato shochu in Japan. Started to lie at stores as a destination of developing the area's local specialty in April 1979, the shochu has been loved until today.

Now, you might doubt as “Do they produce such a large amount of potatoes in Hokkaido?” According to the statistical data of the Ministry of Agriculture, Forestry and Fisheries in 2008, they produce over 2,100,000 tons, over three quarters of Japan’s potatoes. Moreover, it is said it used to be cultivated at Ainu villages. Then, it is reasonable potato shochu was developed in nowhere but Hokkaido.


Cosmos Road in Kiyosato city

The first potato shochu was born as the local specialty, as mentioned above. They use Konafubuki, a kind of potatoes that is produced only in Hokkaido. It is said to include a lot of starch 1.3 times as much as Benimaru.

Usually, we use malted rice for making sweet potato shochu. But “Hokkaido Kiyosato” uses malted wheat made in Hokkaido. Here and there, you can find their strong will to produce with nothing but what is made in Hokkaido. Needless to say, you take your favorite way to drink. I recommend you have on the rocks in order to enjoy the flavor of potatoes; the amazing gift in Hokkaido.



Hokkaido Kiyosato

Price: 1,080 JPN ( 700 ml )
Alcohol: 25
Atmospheric Distillation
Made from Konafubuki (Potato), Malted Wheat


Hokkaido Kiyosato (Japanese)







 

Makiba no Yume
Milk Shochu with Geothermal Water

Donan Hanasaki 60
Awamori in Yonaguni Island, Okinawa