Many alcoholic beverages produced around the world are fermented with yeast, but in Japan, traditional sake brewing has traditionally used "koji". By using koji mold to convert starch, the main ingredient, into sugar and then adding yeast, Japan's national sake, such as sake and shochu, which embody the climate and culture of Japan, have been produced. Japanese spirits "koon" are made using the traditional Japanese sake brewing techniques of "koji" and distillation. By adding Japanese botanicals such as "yuzu" and "green tea" to genshu made with "white koji" and re-distilling, a vivid aroma and new flavor have been created. The fresh fruit aroma derived from yuzu, the powerful umami unique to imo shochu, and the lingering aftertaste unique to spirits create a new sensation of Japanese spirits. Similar to famous spirits from around the world such as ouzo from Greece, arak from the Middle East, raki from Turkey, absinthe from Europe, and pastis from France, when diluted with water, the components precipitate and the drink becomes slightly cloudy.