This sweet potato shochu was made by hand using white rice koji in the first fermentation with steamed kogane sengan sweet potatoes added to the second fermentation before being distilled just once in an atmospheric pot still which brings out richer aromas and allows for optimal aging. It was aged for more than 16 years, spending some time in ceramic pots and some time in enamel tanks. The ceramic aging allows some oxidation, which creates a rich, umami-laden drink.
