A special shochu that is produced only once a year. It is made using sweet potatoes from Mishima City and black koji from Shizuoka Prefecture, and is brewed with selected yeast to bring out the best in the sweet potato.

Unlike regular potato steaming, it uses an original method that uses a bourbon-style "cooker" to lock in the potato's aroma. In addition, a copper still is used instead of stainless steel, resulting in a mellow, sweet flavor.

A shochu with a special flavor.