After aging for 3 months in an environment of 13 degrees Celsius or higher, the nectar is extracted to the limit through a special process of 40 degrees Celsius
In Tano Town, Miyazaki Prefecture, which has one of the highest levels of sunshine in Japan, it is produced in-house by skilled producers who are particular about soil preparation
Starting with honey-aged and sweet potatoes, the lineup is diverse, including chips with a crispy texture and sweet potato kenpi with honey