Requested By
alexandsorNYC
iichiko Special Shochu
iichiko Special Shochu is made from 100% two-row barley and is fermented with koji. This barley (mugi) shochu is a honkaku shochu, the highest grade of shochu which can only use one ingredient and be distilled once.
This shochu is aged for 5-7 years in both American white oak casks and sherry casks. Available at select retailers in the US beginning March 2024.
iichiko Special Shochu is made from 100% two-row barley and is fermented with koji. This barley (mugi) shochu is a honkaku shochu, the highest grade of shochu which can only use one ingredient and be distilled once. This shochu is aged for 5-7 years in both American white oak casks and sherry casks. Available at select retailers in the US beginning March 2024. (SRP $75)
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age
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Cost
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abv30.0
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Shochu/SojuJapanese shochu is typically distilled from sweet potato (imo), barley (mugi), rice (kome), buckwheat (soba) or sugarcane. Koji, a type of mold, is used in the fermentation process. For Korean soju, a fermentation starter called nuruk is used. Korean Soju is generally made from molasses, tapioca, or sweet potatoes but traditionally was made from rice. Both are distilled to ~25-37% ABV. Neither is typically aged, but can be.
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Cask TypeAmerican white oak and sherry casks