Two Expressions.
One Standard.
Both are made from 100% barley. Both use barley koji. The same distillery in Oita. The same people. The same standard. The difference is time.
In the early 1970s, sixth-generation president Akira Nikaido brought barley koji shochu to market for the first time. The result was a different kind of shochu. Cleaner. More balanced. Easier to drink.
Smooth on entry, with a subtly aromatic barley character that finishes light.
24% ABV. Made with pure local spring water.
100% barley.
100% barley shochu, given additional time to mellow and deepen, then filled into a traditional ceramic tsubo flask. Each one hand-painted and unique.
Rounder and more settled. Balance is the point. The finish stays with you.
Best kept simple. On the rocks, or with a little water. Nothing in the way.
