Yokaichi Mugi
Tasting Notes
Takara Shuzo polished the Barley down to 60% of the original size and used their own Tanrei Shiro Koji, fermenting in a low temperature (a technique known as Ginrei Jikomi). This creates refreshing yet aromatic Shochu.
Overview
Food Pairings: Bold and lightly flavored dishes
Specifications
Type of Shochu: Otsu Rui
Main Ingredient: Barely, Barley Koji
Type of Koji: White Koji-Kin
Distillation Method: Single (Less Pressure)
Aged: N/A
ABV: 25%
Size: 750ml
Distillery Profile
Trade Resources
Specification Sheets & Bottle Images
Tasting Notes
Takara Shuzo polished the Barley down to 60% of the original size and used their own Tanrei Shiro Koji, fermenting in a low temperature (a technique known as Ginrei Jikomi). This creates refreshing yet aromatic Shochu.
Overview
Food Pairings: Bold and lightly flavored dishes
Specifications
Type of Shochu: Otsu Rui
Main Ingredient: Barely, Barley Koji
Type of Koji: White Koji-Kin
Distillation Method: Single (Less Pressure)
Aged: N/A
ABV: 25%
Size: 750ml
Distillery Profile
Trade Resources
Specification Sheets & Bottle Images
Tasting Notes
Takara Shuzo polished the Barley down to 60% of the original size and used their own Tanrei Shiro Koji, fermenting in a low temperature (a technique known as Ginrei Jikomi). This creates refreshing yet aromatic Shochu.
Overview
Food Pairings: Bold and lightly flavored dishes
Specifications
Type of Shochu: Otsu Rui
Main Ingredient: Barely, Barley Koji
Type of Koji: White Koji-Kin
Distillation Method: Single (Less Pressure)
Aged: N/A
ABV: 25%
Size: 750ml
Distillery Profile
Trade Resources
Specification Sheets & Bottle Images
COCKTAIL RECIPES
Yokaichi Cucumber
Yokaichi with Daikon Radish