Shochu Products
Information for shochus, including photos of bottles, spec sheets, and distillery information.
Yokaichi Mugi
Yokaichi Mugi
Type of Shochu: Otsu Rui
Main Ingredient: Barley, Barley Koji
Variety of Ingredient: Barley
Type of Koji Kin: White Koji Kin
Distillation Method: Single (Less Pressure)
Aged: N/A
Alcohol by Volume: 25%
Food Pairings: Bold and lightly flavored dishes
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.
Size: 750ml
Distillery: Takara
Distillery Location: Miyazaki Prefecture
Founded: 1925
Profile: Takara Shuzo has greatly contributed to the development of the Shochu industry by creating and nurturing the Shochu market, answering to changing trends of the consumer market. Their ability to do this comes from their possession of original distillation technology, skills, and storage technology. They wish to continue to develop new original Honkaku Shochu products in the future as well.
Spec Sheet Bottle Image Label Image
