It is made both from normal rice and black rice grown in Matsuzaki/Izu peninsula
At 25 degrees of alcohol, you could say it is standard shochu.
in fact it is more than that: The aroma is ricey and comparatively soft.
As for the taste, it is definitely elagant, sharp, almost sweet with a ricey background.
It drinks like a soft single malt whiskey.
I enjoyed it most straight at room temperature with fresh fruit!