A number of shochus available in the US use roasted grains to impart unique flavor characteristics. Beniotome tastes surprisingly like black (roasted) sesame ice cream (without the sugar) while Towari uses a similar approach to soba (buckwheat). Roasted sweet potato shochus also exist, but haven’t reached our shores. They’re definitely an acquired taste. Kintaro manages to do this and yet retain depth of character often lost with the overt roasted flavors.