Mugi Hokka Barley Shochu (BTL 750ml) akashi and their black and white

and their black and white patterns protect them from watchful eyes in the dimly-lit forest

Distilled from Eimurasaki and Ayamurasaki imo (red and purple sweet potato) and kome koji (rice koji)

Blend of malt and grain whiskies from Yamazaki

It is a fun and endlessly fascinating resource not only for recipes but for historical events

Mugi Hokka Barley Shochu (BTL 750ml) akashi and their black and whiteA rich, toasty, buttery, and nutty barley shochu made using Kagoshima's softest Fugendo spring water. A small amount of roasted barley is added into the second fermentation imparts an enveloping aromatic embrace. The sauce is then aged for a minimum of 5 years in enamel tanks prior to dilution to develop these flavors into the mature and well rounded expression in the bottle; you can tell this shochu has been around the block and fits our needs