Carrot, pumpkin, eggplant, wasabi ---- Several varieties of vegetable shochu (焼酎, distilled spirit) are getting introduced across Japan.

Most of these unique products are of chamber of commerce and some agricultural organizations aiming to promote local speciality or utilize substandard vegetables.

Carrot produced in Kiyose city (清瀬市) contributes nearly 50% total shipping volume in Tokyo metro. The city and its chamber of commerce launched shochu made of local grown carrot named "Kimi Kurasu Machi (君暮らす街, the town where my dear live)". A brewing company took part in the production said, by disguising the flavor of carrot, it became fruity and quaffable for women.

All the 3,000 stocks in the city's liquor shops sold out in 20 days, according to Koshiishi Toshiaki (61), Bereau Chief of Chamber of Commerce. They are receiving a lot of inquiry and thinking of continuing the production.

(Bhagyada)