Using traditional black koji and handmade kame fermentation, shochu is made in the traditional method. The main ingredient, sweet potato, is the Kagoshima prefecture's Minami Satsuma-produced "koganesengan," which is considered ideal for making imo shochu. The process involves removing the "skin and surrounding parts of the potato," which are said to be the cause of the potato smell, and using only the central part through a polishing process. To make use of the polishing process, the fermentation temperature of the moromi is kept low to minimize the diffusion of aromatic components. The genshu produced through this polishing process is stored and aged in the stone storehouse of tsunuki, and is released without adding a single drop of water. It is a genshu of imo shochu with a rich, sweet, and refreshing flavor, and a matured taste.