It gave the tempo to this new generation of Shochus where delicacy reigns over rusticity. It is made from yellow koji (which is also used in the making of sake), sweet potatoes and Koganesegan that is grown by local producers. These ingredients are distilled in a still that has been made especially for this in accordance to a japanese tradition that consists of distilling with the goal of finding the aromas of the main ingredients in the end. The result is a unique product of its kind, a sophisticated shochu, tense, that brings out a lot of freshness.