The producers of Envelhecida, DEN-EN Shuzo, are based in Satsumasendai in Kagoshima Prefecture at Kyūshū, and are considered pioneers in the field of barrel stored shochus. Produced with white koji, Envelhecida matures for three years in toasted oak casks in which whisky was previously stored. The ageing gives the Envelhecida a golden colour and a smooth and fruity taste. Fine whisky notes and the special taste of the sweet potato combine to create a unique and incomparable taste experience.