Kyoto's Imonyan sweet potato shochu takes top score in its category at France's Feminalise

A sweet potato shochu praised in the home of wine

Honkaku shochu is a traditional Japanese distilled spirit made from ingredients such as rice, barley and sweet potatoes. The Feminalise World Wine Competition is an international contest judged by female experts including sommeliers, winemakers and chefs, using blind tastings in which the labels are hidden. The 20th edition took place on 3 and 4 March 2026 in Beaune, in France’s Burgundy region. A total of 2,544 items from eight countries were entered, 295 of them from Japan, and there were 165 judges. Imonyan 22° from Tango Kura won Gold in the Japanese spirits category and, having also achieved the highest score in the category, earned the title “TOP OF THE BEST”. It is the first time an entry from Kyoto has received this title.

Sweet potatoes from Kyotango and shrine water

Tango Kura Co., Ltd. is a distillery in Kyotango, in the north of Kyoto Prefecture, that specialises solely in sweet potato shochu. It uses locally grown sweet potatoes called “Kyo Kansho”, a variety with a fluffy, chestnut-like texture whose sweetness increases with storage. The brewing water comes from the sacred mountain of the local Kotohira Shrine. For Imonyan, the potatoes are fully peeled, and two types of yeast, one for sake and one for shochu, are used to give a clean mouthfeel and a vibrant aroma. The cat on the label is modelled on a rare “koma-neko” at this shrine, a stone statue of a cat that guards the shrine. The award-winning 22° is the lighter style; there is also a 32° with a more intense aroma and flavour. The distillery intends to keep developing products that make use of local produce and to expand sales in Japan and overseas.

How to enjoy it in Europe

At present there is no official announcement that Imonyan will be sold in Europe. If you are looking for sweet potato shochu, asking at Japanese grocery shops or importers that handle sake is the quickest route. A light sweet potato shochu of around 22% can be drunk neat, or on the rocks with a large ice cube to appreciate the aroma. In the colder months, adding hot water helps the aroma open up. It could also be paired with roasted root vegetables or pork dishes. As “the shochu praised by wine judges”, it might also make an interesting talking point with friends who love wine.