Distillery: 西酒造 Nishi Shuzō
Address: 3142-10 Fukiagecho Yokura, Hioki, Kagoshima 899-3309
Additional Content: Nishi Distillery has its own youtube channel with a range of content related to the distillery and the production of shochu. There are some nice videos that give you a sense of the day-to-day activities at the distillery, worth checking out.
Name: 富乃宝山 Tomino Houzan
Type: 芋焼酎 Sweet Potato Shōchū
蒸留方法: 減圧単式蒸留 (Vacuump Pot)
Ingredients:
-
薩摩芋（鹿児島県産 黄金千貫）Golden Sengen from Kagoshima
-
米麹(黄麹) Yellow Rice Koji
Alcohol: 25%
Enjoy straight or on the rocks
In the bottle: Incredibly gentle and understated right from the start. Tomino Hōzan opens with a faint citrus note that reminds me of fresh mikan (mandarin orange) and a whisper of sweetness, before settling into a classic, clean sweet-potato shōchū vibe. The alcohol is virtually undetectable. Overall, while I’ve had this a few times before at some izakaya in Tokyo, I was still generally excited about getting this in the glass.
On the rocks: The first sip is super smooth with a gentle sweetness, some refined vanilla, and a little orange peel citrus to pull it all together. As it opens up with the melting ice you get a nicely rounded pure sweet potato character that makes you want to keep going back for another sip. That said, once the ice starts melting too much it dulls the delicate parts pretty quickly, especially the soft texture and those subtle notes that really make this bottle special. Overall, I’d stick to neat in the glass or just a tiny bit of ice if you want to keep everything where it should be.
Straight: This is definitely the best way to drink Tomino Hōzan if you want to preserve what makes this such a good sweet potato shochu. At room temperature it’s delicate and almost silky smooth. The gentle sweetness, pure potato, and those citrus-vanilla accents all sit together in perfect harmony making this something to be enjoyed sip by sip.
水割り Diluted with water
3:2 ratios: Too soft. The delicacy works against it here and it pretty much turns into flavored water. Not recommended.
Reflections on this shōchū
-
Typically, my default has long been shōchū on the rocks; however, this bottle stands as one of the rare exceptions that genuinely convinced me to drink it neat and I regret not making the switch sooner. Served at room temperature, its silky texture and pure sweet-potato expression are fully revealed in a way ice simply cannot match.
-
A word of caution, on the rocks it is deceptively drinkable. As the ice melts and the delicate flavors soften further, it is easy to find yourself enjoying a few glasses beyond what you might have originally planned.
Bottle label and Information
Front Label
Back Label
Cap Label
Name: 吉兆宝山 Kicchou Hōuzan
Type: 芋焼酎 Sweet Potato Shōchū
蒸留方法: 常圧単式蒸留
Ingredients:
-
薩摩芋（鹿児島県産 黄金千貫）Golden Sengen from Kagoshima
-
米麹(黒麹) Black Rice Koji
Alcohol: 25%
Enjoy straight or on the rocks
In the bottle: Remarkably close in style to Tomino Hōzan. Delicate fresh-fruit aromas of honeydew melon and soft citrus emerge first, then gently recede into a clean, classic sweet-potato that is just so smooth. Like other bottles, the alcohol is virtually absent, leaving only a hint that it ever existed in the first place. Overall Kicchou Hōzan meets all expectations and does a great job of building a solid anticipation for what will be in the glass.
On the rocks: Extraordinarily smooth on the first sip, followed by a brief, crisp brightness that quickly resolves into a sublime light sweetness that never gets too heavy. The purity of the sweet-potato flavor, which remains clear and fresh makes each sip inviting and while not a lot of other notes were found, what is here is quite exceptional. Overall, this was a very enjoyable bottle and worth enjoying sip by sip, just don't wait too long as the ice will melt a bit too much and erase a lot of what makes Kicchou Hōzan so good.
Straight: The optimal way to enjoy Kicchou Hōzan, at least from my opinion. At room temperature and neat in the glass, this bottle reveals its full potential: the gentle sweetness and inherent potato sharpness integrate seamlessly, while a subtle black-pepper prickle dances across the finish, adding some nice complexity.
水割り Diluted with water
4:1, 3:2 ratio: This shochu is just too delicate, once mixed with water, it is almost like drinking water, not really recommended.
Reflections on this shōchū
-
Impeccably clean sweet-potato shōchū that rewards undiluted appreciation. It shares the same refined DNA as Tomino Hōzan but adds a touch more vibrancy on the finish.
-
Nishi Shuzo once again demonstrates why it is so well regarded, well balanced, easy to drink and amazingly smooth sweet potato goodness.
Bottle label and Information
Front Label
Back Label
Cap Label
Name: 夕 Seki
Type: 芋焼酎 Sweet Potato Shōchū
蒸留方法: 常圧蒸留（高温蒸留）(Atmospheric)
Ingredients:
-
薩摩芋（鹿児島県産 黄金千貫）Golden Sengen from Kagoshima
-
タイ米 (Thai rice), 米麹 (Thai rice koji)
Alcohol: 25%
In the bottle: Lightly sweet and fragrant with notes of fresh nectarine, watermelon rind, and a touch of sour-cherry candy that eventually give way to a bit of damp hay and a subtle earthiness. With more time and oxygen, there is a faint sweet potato, vanilla, and toasted rice that make their way to the surface and add a bit more depth to the entire experience. Overall, Seki is bright, layered, and very inviting, which builds a nice excitement for what will be in the glass.
On the rocks: The first sip is clean and refreshing with a pleasant peppery tingle at the back of the throat, it sounds intrusive but it really adds some nice balance. The fruit from the nose carries through quite well, followed by richer toasted rice, soft vanilla, and a hint of baking spice when allowed to linger with the melting ice. Compared to the sweeter shōchū I’ve had lately, Seki feels crisp and lively, especially right after pouring over fresh ice and enjoying on a hot summer night in Hiroshima. Speaking of which, the drinkability is excellent making this an easy bottle to go back to for more than one glass.
水割り Diluted with water
Ratio 4:1: A little water smooths everything out, but it also takes away most of the character and leaves the glass feeling thin. Perfectly drinkable, just not very interesting; you are better of just letting the ice melt a bit more if looking to tone this down a little.
Enjoy straight or on the rocks
Reflections on this shōchū
-
I bought this on the recommendation of the liquor shop staff, who clearly steer a lot of customers toward Nishi Shuzo. So far, the advice has been spot-on.
-
One more Nishi Shuzo bottle left in the cabinet, and I’ve heard consistently good things about it. Looking forward to rounding out the picture of what this excellent distillery can do.
Bottle label and Information
Front Label
Back Label
Name: 天使の誘惑 Tenshi no Yūwaku
Type: 芋焼酎 Sweet Potato Shōchū, aged in sherry casks
蒸留方法: 常圧単式蒸留
Ingredients:
-
薩摩芋（鹿児島県産 黄金千貫）Golden Sengen from Kagoshima
-
米麹 Rice Koji
Alcohol: 40%
Enjoy straight or on the rocks
In the bottle: Intensely aromatic and unmistakably sherry-driven. Big, ripe cherry dominates, backed by nutmeg, caramel, and a rich, almost dessert-wine sweetness. The sweet-potato base is almost invisible beneath the cask influence, it is there but quite hard to find. At this point Tenshi no Yūwaku smells far more like an aged fortified wine or a Speyside whisky than a typical sweet potato shōchū.
On the rocks: Starts sharper and warmer than expected, not unpleasant, just a bit of a surprise. Not surprisingly the oak really dominates the show, and in this case that is perfectly fine as what is there is blissfully amazing. As the Ice melts, Tenshi no Yūwaku mellows quite nicely, giving the sherry and oak a bit more room to expand; however, you can quickly lose too much of what makes this bottle special. Overall, pleasant, yet I strongly prefer it neat in the glass.
Straight: Initial alcohol heat is noticeable, but after adjusting, this settles in beautifully allowing you to fully enjoy this masterpiece. Fresh oak leads the way, followed by waves of cherry, birch-beer sweetness, and dark cocoa. The texture is round and slightly viscous with a long, bittersweet chocolate on the finish. Tenchi no Yūwaku drinks remarkably like a well-aged whisky, smooth, layered, and surprisingly cohesive. The sweet-potato soul is still there if you look for it, but it only plays a supporting role.
Paired with Chocolate: Kaldi 70% Chocolate. Outstanding! The cherry from the sherry cask and the bitter cacao merge into something that tastes like cherry-chocolate ganache or black-forest cake. The finish lengthens dramatically with repeating waves of fruit, chocolate, and a faint cherry-liqueur note. One of the best shōchū–chocolate pairings I’ve tried.
Reflections on this shōchū
-
A standout example of what long-term sherry-cask aging can achieve with sweet-potato shōchū. It sheds most of the usual sweet potato character and lands much closer to a refined, fruit-forward single malt, rich, smooth, and genuinely distinctive.
-
I’d been eyeing this bottle for months and let it sit on the shelf a little longer once I finally brought it home. The wait was absolutely worth it—another excellent release from Nishi Shuzo.
-
Oak-aged and sherry-cask shōchū remain some of my favorite bottles to open. They rarely disappoint, and while they’re not for everyone, anyone who enjoys whisky will almost certainly find something to like here.
-
One small, charming detail: the back of the label has a handwritten-style “ありがとう” (thank you) message. You only see it after carefully peeling the label off, nice touch from the distillery.
Bottle label and Information
Front Label
Back Label
Name: 宝山 綾紫芋麹全量 Hōzan Aya Murasaki Imo Kōjizenryō
Type: 芋焼酎 Sweet Potato Shōchū
蒸留方法: 常圧単式蒸留
Ingredients:
-
薩摩芋（鹿児島県産 黄金千貫）Golden Sengen from Kagoshima
-
芋麹(鹿児島産黄金千貫) Potato Koji from Kogane Sengen (Kagoshima)
Alcohol: 28%
Enjoy straight or on the rocks
In the bottle: Velvety, smooth, and rich. Interestingly, there is a strong dried sweet-potato vibe that is intensely appealing and something I plan to pair with this bottle of shochu (not sure why I never tried this). Additionally, there is a subtle sharpness that seems typical of potato-koji shochu, its a bit like prickly black pepper and provides a nice balance to the sweeter notes. Deeper in, you can find some mature vanilla and restrained dried-fruit notes which really builds a great anticipation for that first sip.
On the rocks: The potato-koji sharpness really pronounced at the start, coming across as a black-pepper prickle at the back of the throat which gives Hōzan Aya Murasaki Imo Kōjizenryō a bit of an edge at the start. However, as the ice melts, that edge softens quickly, allowing the sweeter elements to come forward, initially this bottle feels slightly one-dimensional, but when the sharp and sweet meld together, they create a balanced, highly drinkable shochu that certainly encourages a second glass.
Straight: Surprisingly, this opens with pronounced sweetness and a remarkable smoothness. The expected intensity from the potato koji is present, but far more restrained, the end result is something that really works well neat in the glass. The best part of this neat in the glass is that all the core flavors remain clearly defined, and joined by a pleasant cereal note that was less evident over ice. Overall, this is an excellent way to experience Hōzan Aya Murasaki Imo Kōjizenryō .
Paired with Chocolate: Kaldi 70% dark chocolate. The combination is bold at first: the sweet-potato character and the chocolate compete briefly before harmonizing into a rich surge of vanilla and dark cacao. The finish is particularly satisfying, with the cacao's gentle bitterness weaving seamlessly into the shochu’s base sweetness.
Paired with Dried Sweet Potato: An unexpectedly perfect match that feels almost obvious in hindsight. The initial moments are slightly chaotic as the flavors overlap, but they quickly resolve into waves of warm, concentrated sweet-potato sweetness that is really enjoyable. Comforting, cohesive, and highly recommended.
Reflections on this shōchū
-
Purchased this bottle and another selection from Nishi Shuzō at a decent high-end retailer near Hiroshima Station. My memory says this was in the range of 2-3000 JPY, overall, worth the price of admission even if I would not purchase it again.
Bottle label and Information
Front Label
Cap Label
Back Label
Name: 宝山 芋麹全量 Hōzan Imo Kōjizenryō
Type: 芋焼酎 Sweet Potato Shōchū
蒸留方法: 蒸留方法: 常圧蒸留 (Atmospheric)
Ingredients:
-
薩摩芋（鹿児島県産 黄金千貫）Golden Sengen from Kagoshima
-
芋麹(鹿児島産黄金千貫) Potato Koji from Kogane Sengen (Kagoshima)
Alcohol: 25%
Enjoy straight or on the rocks
In the bottle: Warm and inviting with a full bouquet of sweet potato, mature vanilla, dried fruits (mostly raisin), and a bit of a menthol hit that reminds me of Lifesavers. After swirling in a bit of oxygen, the sweet potato nose really opens up and takes center stage. You can find a blend an interesting blend of fresh & sharp with sweet & rich that adds a beautiful balance and a bit of complexity to this bottle of Hōzan Imo Kōjizenryō. Overall, what is in the bottle builds a nice bit of anticipation for what will be in the glass.
On the rocks: There is so much going on during the first sip that it is a bit hard to describe. At first you get a velvety chocolate vibe that transitions quickly into a bit of prickly black pepper followed by a bit of that wintergreen mint that is fresh and sharp at the same time. All of this is happening on top of the sweet potato notes that add a nice richness to the overall feel. The finish feels a bit floral, not in a lavender sense but a little more like honeysuckle with an herby. The potato koji really brings out a lot of depth with Hōzan Imo Kōjizenryō, and while this is certainly an interesting bottle, it is not going to replace your everyday shōchū.
Straight: Soft on the palate with a smooth, warming intensity that really builds out the sweet potato as a nice backdrop for everything else to develop. The flavor profile is quite interesting, to start you get a chocolaty undertone that is backed by some dried fruits (mostly raisin) and a prickly black pepper finish from the potato koji. Again, like on the nose, there is a bit of a wintergreen mint bite that, while not in your face, really shows up on the finish giving this a nice complexity and drinkability.
Paired with Chocolate: Tonny's Chocolonely 70% dark chocolate. This is a really nice pairing. Hōzan Imo Kōjizenryō does a beautiful job of expanding the cacao and adding a range of sweet potato notes that come across a bit more like dried fruits, cherry liqueur and vanilla with a bit of that wintergreen mint on the finish. Overall, this was the type of pairing that makes you want to experiment with shōchū and desserts, worth trying.
Reflections on this shōchū
-
Purchased this bottle and another selection from Nishi Shuzō at a decent high-end retailer near Hiroshima Station. My memory says this was in the range of 2-3000 JPY, in the end these were two interesting bottles to try and while I would not buy them again, I enjoyed the experience.
Bottle label and Information
Front Label
Cap Label
Back Label
