Kyo-701: a sweet potato shochu fermented with sake yeast alone, from Kyotango

Shochu is a Japanese distilled spirit made from ingredients such as rice, barley and sweet potato. Imo shochu, made from sweet potato, is known for its earthy, robust aroma. Now a new bottle has appeared that uses only the yeast employed in brewing Japanese sake (seishu). It is Kyo-701, released on 5 August 2026 by Pasona Tango Kura Co., Ltd. of Kyotango, Kyoto Prefecture.

Sweet potato shochu made with sake yeast

Kyotango lies at the northern tip of Kyoto Prefecture, facing the Sea of Japan. Pasona Tango Kura makes only sweet potato shochu here, using locally grown sweet potatoes called “Kyo Kanshо”. They have a chestnut-like, fluffy texture and grow sweeter with storage. The brewing water springs from the mountain enshrined by the local Kotohira Shrine.

The distillery occupies a building that was formerly a sake brewery, and its toji (head brewer) has experience in sake making. Drawing on that background, the distillery has previously experimented with shochu made using sake yeast. Shochu normally uses yeast developed for shochu. Kyo-701 is the distillery’s first sweet potato shochu to use no shochu yeast at all, fermented solely with Kyokai No. 701 sake yeast, distributed by the Brewing Society of Japan.

Apricot aromas from low-temperature fermentation and vacuum distillation

To suit the character of sake yeast, the moromi (fermenting mash) is fermented at a lower temperature than is usual for sweet potato shochu. For distillation, the distillery uses vacuum distillation, which lowers the pressure inside the still so that the liquid boils at a lower temperature, and the alcohol content is set at 25%. According to the distillery, it is characterised by a bright, apricot-like aroma, a smooth mouthfeel and a clean finish. It is made from sweet potatoes grown in Kyotango and rice koji made with Japanese rice, comes in 720 ml bottles, and costs 4,950 yen including tax in Japan.

The shochu won a Bronze Medal in the Shochu and Awamori category of the Tokyo Whisky & Spirits Competition (TWSC) 2026, an international spirits competition held in Tokyo. The distillery’s flagship brand, Imotan HIKO, also won Bronze.

It is currently sold mainly through online shops in Japan, but the distillery plans to develop overseas sales channels in future. When looking for sweet potato shochu in Europe, check whether the label or product description mentions “sake yeast” or “reduced-pressure distillation”; this can help you identify the lighter, more aromatic style. At 25% ABV, it is a standard strength for shochu and can be enjoyed neat, on the rocks or with water. To appreciate the aroma, try it slightly chilled in a wine glass first. How far can the yeast alone change the aroma of a spirit? It is a worthwhile comparison even for those familiar with whisky or brandy.