barley shochu

Barley shochu is an authentic shochu made primarily from barley.
In Iki, Nagasaki Prefecture, considered the birthplace of barley shochu, a traditional production method using barley and rice koji has been passed down for over 400 years. Later, Oita Prefecture, which led the second shochu boom, also saw unique developments, and today, a wide variety of barley shochu is produced across Japan.

The flavors vary depending on the distillation method and type of koji. You can enjoy a wide range of styles, from types that make the most of the barley's savory aroma to brands with a light and smooth mouthfeel.
Another attractive aspect is the various ways to drink it, such as on the rocks, with hot water, or with soda, depending on the occasion.