The variety of sweet potatoes used in the honkaku shochu "Kishogura" is "koganesengan." "Kishogura konamizuki" adopted a new variety called "konamizuki" born in 2013. Made from the popular sweet potato "konamizuki" used in Japanese sweets, it is a honkaku imo shochu made with the same handmade black koji and jar fermentation method as Kishogura. It has a refined sweetness and a smooth mouthfeel like water candy.