Mugi Hokka Shochu

This 100% Barley Shochu from the Kagoshima Prefecture is rich, toasty, buttery and nutty with roasted coffee and dark chocolate notes. The first fermentation is done with steamed white 2-row Schooner barley with 8% roasted barley added to the mash bill for the main fermentation. The raw distillate ages for at least 5 years before being cut with the softest spring water in the prefecture for bottling at 25% ABV. Enjoy it cut with hot water for a traditional experience.