This special Imo shochu blends two types of the undiluted shochu made from 100% of Kuro(Black) Koji and 100% Shiro(White) Koji by atmospheric distillation method to maximize sweetness and umami from Koganesengan Sweet Potato produced in South of Kyushu Region. This is the masterpiece of Takachiho Imo shochu having smooth taste with savory flavor and sharpness. <Awards> The National Liquor Competition Spring 2018, Imo Shochu Division No.2 prize