[Yashihachi]

Made with 100 % barley from Hachijojima !

We use 100 % barley grown in-house and create an exquisite blend of reduced-pressure and normal-pressure shochu.
A gorgeous fruity aroma and a mellow taste with the natural sweetness of barley.

This barley shochu has a refreshing taste, and has a crisp, soft, and dry taste.
Rock is recommended!

○ From Hachijo Kohatsu official website
History of Hachijojima shochu
The year was 1853, the year Commodore Perry came to Uraga, and Kagoshima was occupied by merchants from Akune.
Shoemon Tanso was exiled to Hachijojima on charges of smuggling trade with the Ryukyus. At that time, people on Hachijojima drank dobrok made with millet.
Shoemon saw a sweet potato and said that sake was made from this sweet potato in Kyushu, so he ordered a distiller from his parents' home and taught the islanders how to make shochu, which is the beginning of shochu making on Hachijo Island.
Because of this history, shochu textbooks include Kagoshima, Minami Miyazaki, and the Izu Islands as producing regions of potato shochu.
In the past, farmers produced sweet potatoes, breweries bought the sweet potatoes and made shochu, and the farmers bought the finished shochu. As the number of farmers began to grow plants, it became difficult to secure the raw material, potatoes.
From around that time, each brewery on the island considered introducing barley shochu, and began producing potato-barley blend shochu and barley shochu, which are unique to Hachijojima as they do today. It has a culture of

◆Specs
Category: Barley shochu
Ingredients: Barley , barley koji
Distillation: reduced pressure, normal pressure distillation
Alcohol content: 25 %
Manufacturer: Hachijo Kohatsu ( Hachijojima, Tokyo )