In general, "koji" is made from rice in imo shochu, but "imozen koshu" uses a rare "imo koji" in imo shochu. It is difficult to handle and not suitable for mass production, but it has a unique flavor that can only be achieved with imo koji. In order to bring out the best of imo koji, we pursued a taste that can only be achieved through handcrafted kame jar brewing using the traditional method of shochu production. This genshu has undergone a long-term aging of six years, reaching its optimal drinking age, so please enjoy the depth brought out by the extended aging period.