Daring to Lower Prices in an Era of Hikes: Kameoka Distillery's 'Koto no Kirameki' Purple Sweet Potato Shochu to See ~17% Price Cut Starting April 1st

Kameoka Distillery announces a price revision for its flagship purple sweet potato shochu, 'Koto no Kirameki,' effective April 1, 2026. The price for the 720ml bottle will be adjusted from the current 1,550 yen (excluding tax) to 1,280 yen (excluding tax).

Amidst ongoing price hikes in the food and beverage industry due to rising raw material and logistics costs, our distillery has made the bold decision to lower prices, driven by our desire to share the taste of Kyoto with as many people as possible.

This price reduction was made possible by measures such as eliminating the dedicated box previously used and reviewing packaging costs. This not only keeps prices down but also contributes to reducing our environmental impact.

Please note that this price revision does not involve any changes to our traditional production methods or standards; there is no change in taste or quality.

About 'Purple Sweet Potato Shochu: Koto no Kirameki' 'Koto no Kirameki' is a shochu made from 'Purple Sweet Road' purple sweet potatoes, carefully cultivated by contracted farmers in Kameoka City, Kyoto Prefecture.

It features a gorgeous, rich aroma unique to purple sweet potatoes and an elegant, soft taste without any off-flavors, making it an excellent pairing for Japanese cuisine. It enhances the flavor of delicate dishes that utilize dashi, allowing you to enjoy a 'cup that feels like Kyoto.'

Because it has less of the characteristic harshness of typical sweet potato shochu, it is easy to drink even for those who usually dislike it, while fans of sweet potato shochu are satisfied with the gorgeous aroma unique to purple sweet potatoes. This broad appeal is one of the product's charms.

Through collaboration with local farmers, we produce shochu with a focus on raw material quality, resulting in a product that combines regionality and quality.

With this price revision, we hope that as a 'shochu that can be enjoyed with Kyoto's food culture,' it will be incorporated not only into home dining tables but also as a menu item in restaurants.