Mugi Hokka Barley Honkaku Shochu

A rich, toasty, buttery and nutty barley shochu made using Kagoshima's softest Fugendo spring water. A small amount of roasted barley is added into the second fermentation and imparts an enveloping aromatic embrace. The sauce is then aged for a minimum of 5 years in enamel tanks prior to dilution to develop these flavors into the mature and well-rounded expression in the bottle; you can tell this shochu has been around the block and fits our needs perfectly for a rustic and comforting shochu.

Get notes of roasted ground coffee, dark chocolate, and buttered toast. This shochu is fantastic oyuwari (cut with hot water) or on the rocks accompanied by hearty, rich grilled meats.