Made from 1/3 rice and 2/3 barley, this shochu possesses exceptional clarity and refinement. It is distilled on Iki Island, where barley shochu originated over 400 years ago.
|Storage Instruction:||Room Temperature|
|After Opened:||1 year|
|Food Recommendation:||In restaurants barley shochu is usually served on the rocks or diluted with water in a 6:4 ratio. With meals, shochu goes best with hearty izakaya (tavern) fare like broiled fish, grilled beef, simmered vegetables and, above all, oden.|