Traditional Barley Shochu
Pleasingly mild and aromatic, with the evocative flavour of ripe pear and cinnamon, Iki is made with koji rice (for sweetness and finesse) and barley. Aged in sherry barrels, it is credited with defining a new shochu style for contemporary taste.
Genkai Distilling Company
Nagasaki Prefecture
Genkai Distilling Company is located on Iki Island in Nagasaki Prefecture, where barley shochu was first produced in the early 16th Century.
Technical Specifications
Classification: Barley Shochu
Alcohol: 24%
Serving recommendations
Great on the rocks or with water in a 70/30 ratio. Traditionalists prefer “Iki” warmed to around 40°C.
