barley shochu

Mugi shochu is a type of authentic shochu made primarily from barley. In Iki, Nagasaki Prefecture, where it is said to have originated, the traditional method of making it using barley and rice koji has been passed down for over 400 years. Later, Oita Prefecture, which led the second shochu boom, also saw its own unique development, and now a wide variety of barley shochu is produced all over the country.
The flavor varies depending on the distillation method and the koji used. You can enjoy a wide range of styles, from types that make the most of the fragrant aroma of barley to brands that are smooth and easy to drink. Another appealing feature is that it can be enjoyed in a variety of ways to suit the occasion, such as on the rocks, with hot water, or with soda.