於巧妙運用兩款蒸餾設備：以「立式蒸氣噴射式蒸餾機」釀造出風味溫潤的古酒，以及透過「間接加熱式蒸餾機」打造出酒體醇厚的新酒。 無論是新酒或古酒，我們皆堅持在陶甕（甕貯藏）中熟成至少一年以上，使泡盛展現出圓潤且帶有甘甜的口感。飲用建議方面，新酒（南光 30度）推薦以「水割（兌水加冰）」方式飲用；古酒則建議以「加冰塊」或「純飲」的方式，細細品味其深邃韻味。

Both varieties are aged in traditional clay pots (kame) for a minimum of one year, resulting in an Awamori that is exceptionally smooth with a hint of sweetness. For serving, we recommend enjoying our Shinshu (Nanko 30%) with water and ice (mizuwari), while our Koshu is best savored slowly, either on the rocks or neat, to appreciate its refined complexity.