Using traditional black koji and handmade kame fermentation method, shochu is made in a traditional way. The raw ingredients, sweet potato, is Kagoshima's Minami Satsuma-produced "koganesengan," which is considered ideal for making imo shochu.
To eliminate the substances that are said to be the "cause of imo odor" in sweet potato, the "skin and surrounding parts of the imo" are removed, and only the central part is used in the polishing process.
To take advantage of the characteristics of the polishing process, the fermentation temperature of moromi is kept low to minimize the diffusion of aromatic components. It is a light and fragrant imo shochu that evokes the aroma of ginjo sake, with a rich taste and a smooth mouthfeel.