Parting Shot: Ancient Spirits

June, 2014
Photo: Odeelo Dayondon

Photo: Odeelo Dayondon

Wednesday, 11:25 a.m.
Hawaiian Shochu Co., Haleiwa
Photo by Odeelo Dayondon


Ken Hirata kneels beside 100-year-old ceramic vats containing a blend of Koji rice and premium Hawaiian sweet potatoes. The mixture will eventually be distilled and aged for six months, yielding Imo Shochu, a traditional Japanese clear spirit that is 30 percent alcohol by volume. Kampai!

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