Made with yellow koji, which results in a light aroma as it pours into the glass, but with deep umami after taking a sip.
Carefully selected Koganesengan sweet potatoes are thoroughly cleaned before being fermented at a low temperature, opening up a new world of imo shochu.
Praised for its refreshing citrus-like aroma and crisp texture, we imagined this shochu as one that can also be enjoyed at the counter of a quiet bar.
