Malted rice that has been steamed and mixed with glutinous rice before the addition of shochu or brewing alcohol and left to mature at room temperature for 60 days is pressed and filtered.
米麹と蒸したもち米を混ぜ、焼酎または醸造用アルコールを加え60日間程度、室温近辺で熟成したものを、圧搾、濾過してつくる。