Which ingredient is primarily used in the production of Honkaku Shochu?

Honkaku Shochu is traditionally made from a single primary ingredient, which can include grains, rice, or sweet potatoes, depending on the specific type of Shochu being produced. However, when referring specifically to Honkaku Shochu, it is most notably recognized for its use of sweet potatoes, particularly in the Kumamoto and Kagoshima regions of Japan.

The essence of Honkaku Shochu lies in its craftsmanship, emphasizing the quality and characteristics of the primary ingredient, which is often showcased distinctly in the final spirit. Sweet potatoes impart a unique flavor profile that is both earthy and subtly sweet, setting it apart from other styles of Shochu that may utilize grains or rice as their base. This focus on ingredient purity is what defines Honkaku Shochu and distinguishes it from other distilled products in the broader category of shochu.