Kishogura Toji's organic imo shochu, meticulously prepared with organic agricultural products, is released in limited quantities once a year. The raw ingredients is "koganesengan" sweet potatoes organically grown in Kagoshima Prefecture. The rice used for koji is 100% domestically produced "Hinohikari" rice certified as organic. This organic imo shochu is made using traditional methods and handcrafted in black koji kame jars. It is carefully brewed in kame jars, allowing you to enjoy the rich aroma of sweet potatoes and the mellow umami with a sense of maturity.