Mugi Hokka Barley Shochu (BTL 750ml) akashi resulting in a drink that

resulting in a drink that has something in it for everyone

refreshing goodness

and is said to create a better flavor profile for the drink that also ages well

Distilled from Eimurasaki and Ayamurasaki imo (red and purple sweet potato) and kome koji (rice koji)

and their black and white patterns protect them from watchful eyes in the dimly-lit forest

Mugi Hokka Barley Shochu (BTL 750ml) akashi resulting in a drink thatA rich, toasty, buttery, and nutty barley shochu made using Kagoshima's softest Fugendo spring water. A small amount of roasted barley is added into the second fermentation imparts an enveloping aromatic embrace. The sauce is then aged for a minimum of 5 years in enamel tanks prior to dilution to develop these flavors into the mature and well rounded expression in the bottle; you can tell this shochu has been around the block and fits our needs