Honkaku Shochu "Ookadai" uses sweet potatoes (variety: Koganesengan) cultivated at the Okayama University Faculty of Agriculture Sanyo Field Science Center (FSC). It is the fourth product in the "Ookadai" series, following the Honjozo sake (released from FY2006), Junmai Ginjo sake (released from FY2007), and Umeshu (plum wine) made from plums cultivated at the Okayama University farm (released from FY2009). Honkaku Shochu "Ookadai" is characterized by its fermentation, distillation, and aging process, which blends sweet potatoes (approximately 49% used) with rice and rice koji (approximately 51% used) as the base ingredients. It is finished with a fragrant aroma of sweet potatoes and an elegant, refreshing taste. It can be enjoyed on the rocks, with water, or with hot water. The label design of this product incorporates the ideas of agricultural students, inspired by the ginkgo tree-lined avenue, a symbol of Okayama University. Honkaku Shochu "Ookadai" Alcohol content: 25% Ingredients: Rice (domestic), rice koji (domestic rice), sweet potato (Koganesengan, Okayama Prefecture) Volume: 720ml