The iichiko Mugi (Hana Label) Shochu has an outstanding aroma combined with an excellent body. Only produced during the sakura season, this bottle of exquisite limited edition packaging is best for the sakura season! It can be enjoyed in a variety of ways – on the rocks, or with cold or hot water – each bringing out its sophisticated flavour in a different manner.

The taste of iichiko Special Shochu stays in the mouth for a long time. Due to the maturation in wooden barrels it has soft vanilla, light oak and spicy notes. The finish is straight with a long lasting aroma. On the palate this Shochu is smooth and piquant. The iichiko Special is made with white koji. In addition, 60 percent polished barley grains are used. Barley is also used for fermentation. This is very rare, as in most cases rice is inoculated with koji. With 30% alcohol the iichiko Special is a very gentle and elegant Shochu.

Since 2015, by the way, its taste has also regularly convinced the jury of the renowned International Wine & Spirit Competition (IWSC). It is awarded almost annually in the Shochu categories “Trophy” and “Gold Outstanding”. At the Ultimate Beverage Challenge (UBC) in New York, the special has also been winning prizes for years.

The traditional method of making sweet potato shochu using white malted rice and the Kuma River subsoil water combine to create a refined shochu with the full body sweetness of the ingredient. Enjoy the characteristic sweet aroma from sweet potatoes special variety “Kogane Sengan” (meaning The thousands of gold). Won double gold in the prestigious international competition.

SAITO AGED SHOCHU is premium aged Shochu made from rice. 5 years storage in tank and 1 year storage using oak barrel and brandy barrel give this shochu rich flavour and special aroma such as sweet vanilla. It is recommendable for “on the rocks” and “with soda”. It can be matached with fried foods and strong taste dishes.

TASTING NOTES:
Aroma : Matured aroma, caramel, almond
Palate : Full bodied, dry and slight acidity
Finish: Long dry tail with a bit of bitter finish

A sense & spirit of the japanese autunm is aptly captured, by Yamamoto san with light cedar & woodsy pine notes. While lovely accompaniment with seasonal autumnal produce, despite Yamamoto san’s candid admission that Sunset Orange was coined without reference for the season, but an imagery of the orange hues splashed across the sea of Japan from the vantage point of his house, right on the edge of a cliff.

Every year from the end of May to the beginning of June is the harvest season of Japanese green plums. Eigashima Shuzo uses freshly picked Kishu-Nanko plums and caster sugar, and steeps them in Akashi whisky for 8 months.

Eigashima Shuzo has broken through the traditional Japanese umeshu craftsmanship with shochu as the base liqueur, making the taste of this whisky-based plum wine more balanced and delicious.

Savor the rich and well-balanced flavor of citrus and vanilla with moderate sweetness, and enjoy the lingering aftertaste of wooden aroma with distinctive notes of whisky.