[Sui Tsukumo Ultra]

A perfect barley shochu 13 years in the making, worthy of the Ultra name

The traditional method of brewing has been passed down since ancient times on the island of Iki, the birthplace of barley shochu. It is brewed using a ratio of 2/3 barley shochu and 1/3 rice koji, and is distilled at normal pressure using black koji, then roughly filtered to finish.
After distillation, this authentic barley shochu is aged in tanks for over 13 years.

This shochu, which has a maturation theme, brings out the umami of rice koji, the aroma reminiscent of brown honey, and the caramel flavor that are unique to Iki shochu, while beautifully marrying the fragrant aroma of the natural barley.

We also paid particular attention to the alcohol content, tasting it at one degree increments from 25 to 35 degrees, and setting the best level at 27 degrees.

Drinking it on the rocks allows you to enjoy its punchy flavor, while mixing it with hot water will bring out the aroma and allow you to enjoy the different expressions of the sake depending on the temperature.
Enjoy the sweetness and richness of the rice koji that develops over time, along with the fragrant and mellow aroma of barley.

◆Specifications Category: Barley shochu Ingredients: 2/3 barley, 1/3 rice malt (domestic rice)
Koji: Black Koji Distillation: Atmospheric distillation Alcohol content: 27% Manufacturer: Ikinokura Brewery (Nagasaki Prefecture)