Single-distilled on the Osumi Penninsula in Kagoshima Prefecture on the island of Kyushu. Satsuma Mura has been produced since the dawn of the Meiji Era focused only on black koji (kuro koji).
Crisp and Full-Bodied, yet Delicately Sweet and Balanced. Slightly Earthy and Aromatic.
Grain: 84.2% sweet potato (imo) & 15.8% rice (kome)
Koji: black (kuro)
Distillation: atmospheric (joatsu)
Alcohol: 25% (50 proof)