Ureshino Shochu Distillery — Imo-Jochu from the Source

Ureshino City and its surrounding hills have been producing imo-jochu (sweet potato shochu) since the Edo period, using locally grown sweet potatoes and the onsen spring water mineral profile — which gives the distillate an unusually clean finish. A handful of small traditional pot-still distilleries in the area can be visited by appointment, observing both traditional clay-pot fermentation and the copper alembic distillation that converts the rice-koji and sweet potato mash into clear spirit.