[Yashihachi]

Made with 100 % Hachijojima barley !

We use 100 % barley grown in-house and create an exquisite blend of decompressed and normal pressure shochu.
A gorgeous and fruity aroma and a mellow taste that makes you feel the original sweetness of barley.

It is a barley shochu with a refreshing, soft and dry impression.
Rock recommended!

○ From Hachijo Kohatsu official website
History of Hachijojima Shochu
The year is 1853, the year Commodore Perry came to Uraga, and Kagoshima was a merchant of Akune.
Tanso Shoemon was exiled to Hachijojima Island for smuggling with Ryukyu. At that time, people in Hachijojima drank Doburoku, which is made from mixed grains.
When Shouemon saw sweet potatoes, he said that in Kyushu they were making sake using these sweet potatoes.
Because of this history, shochu textbooks include the Izu Islands in addition to Kagoshima and Minamimiyazaki as potato shochu production areas.
In the past, the farmer grew the sweet potato, the storehouse bought the sweet potato to make shochu, and the farmer bought the shochu that was made. The number of farmers cultivating plants began to increase, and it became difficult to secure raw potatoes.
From that time on, each brewery on the island began to consider the introduction of barley shochu, and began to produce barley shochu and potato barley blend shochu, which is a unique culture of Hachijojima. has a culture of

◆Spec
Category: barley shochu
Ingredients: barley , barley koji
Distillation: reduced pressure, normal pressure distillation
Alcohol content: 25 degrees
Manufacturer: Hachijokohatsu ( Hachijojima, Tokyo )