Purple: A Shochu Infusion

• 750 ml. Heihachiro Shochu
• 200g. purple sweet potato
• 50g. koji
• 50 ml. water

Preparation

1. 1.

   Roast the purple sweet potato in a 350 degree F oven for 1 hour, then let cool. Peel the sweet potato and place in a vacuum-seal bag or zip-seal plastic bag along with the koji and water. Remove the air from the bag, then place it into a water bath for 4 hours, using an immersion circulator (sous vide) to keep the bath at 57 degrees Celsius (135 degrees F). Blend the prepared sweet potato with the shochu, then strain the liquid through 4 layers of 100 micron filter cloth, or through another very fine strainer, such as a nut-milk bag, a homebrew filter bag, or several layers of finely woven cotton kitchen towels. Store at room temperature for up to 60 days.

2. 2.

   To serve, pour 2 oz. (60 ml.) of the infused shochu over a large ice cube in a rocks glass.