Using traditional black koji and handmade kame fermentation, shochu is made in a traditional method. The raw ingredients, sweet potato, is Kagoshima's Minami Satsuma "koganesengan," which is considered ideal for making Imo shochu. The "imo's skin and its surrounding parts," which are said to be the cause of the "potato smell," are removed, and only the central part is used in the polishing process. To bring out the characteristics of the polishing process, the fermentation temperature of the moromi is kept low to minimize the diffusion of aromatic components. As for filtration, minimal intervention is done, leaving some oil components that are usually removed, resulting in a rich and slightly cloudy appearance. This cloudy Imo shochu retains the original richness and aromatic flavor of Imo shochu.