"kame-aged yakunohekigyoku" is made from 50% domestically produced polished barley, using soft water from Yakushima, and manufactured using the traditional handmade black koji kame jar brewing method. Furthermore, the genshu is stored and aged in unglazed kame throughout the year in the cool environment of the foothills of Mt. Yakushima Taichu, in the tunnel, creating a masterpiece of honkaku Mugi shochu genshu.

It combines a rich taste with the original aroma of Mugi shochu through atmospheric distillation, and by storing it in kame, it has a calm and mellow flavor.