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Established in 1894, Ogatama Shuzo is a very famous shochu distiller in Kagoshima prefecture (where known as home of Shochu) who always has a strong passion about making a good imo shochu. They still continue the classical manufacturing method using the earthenware pot buried in the ground. Firstly, they ferment selected sweet potatoes and distil them in a pot. After that, once again put them back in a pot for aging. The catalyst, breath and infrared ray from the pot affect shochu to become very mild tasted. Obviously, it is impossible to mass-produce shochu with this method. Tekkan 25 has a classic imo shochu taste, crispy and mild flavour with richness. This is what Kagoshima imo shochu should taste like.