Hombo Shuzo's unique floral yeast, "hanakoubo," is used to create a fragrant imo shochu. Made with "koganesengan" sweet potatoes, this shochu is crafted using the traditional method of handmade kame jars and careful low-temperature fermentation. Through vacuum distillation using a single distillation machine, the distinctive aroma of the sweet potatoes is fully brought out. It features a soft, elegant aroma, gentle sweetness, smooth finish, and a crisp aftertaste. This delicate imo shochu pairs well with Japanese cuisine, allowing you to enjoy the flavors of the ingredients without interference. It is a very soft and feminine honkaku shochu.