Basic introduction of iichiko Brewery

In 1958, three family companies merged to form Sanwa (san for ‘three’, wa for ‘harmony’). A fourth family joined the following year, and the newly formed company produced a diverse range of sake, wine, and shochu. In 1979, iichiko debuted as a shochu made from 100% barley and distilled only once – a premium class of shochu known as honkaku shochu. Today, iichiko is the leading brand of barley shochu in Japan.The Japanese concept of wa, or harmony, continues to be a guiding principle for iichiko today. A spirit of open, honest communication has allowed iichiko to continue to innovate and create award-winning products. And while iichiko’s distillation and bottling facilities are some of the most advanced in the world, the company continues to enjoy a family environment where everyone from the executives to new hires feel a deep sense of responsibility and commitment to excellence.

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DISTILLATION

For Honkaku Shochu like iichiko, the moromi (mash) is distilled only once. iichiko employs two distinct distillation methods to create a special, balanced shochu. Gen-atsu (low pressure) distillation creates elegant, delicate, smoother flavors and an aromatic nose. Jo-atsu (atmospheric) distillation creates more robust, richer flavors. These raw shochus are then blended to create the unique expressions of iichiko shochu.

WATER

iichiko is distilled in Oita Prefecture on Kyushu Island, Japan's southernmost region. Oita is famous for its pristine environment and geothermal springs, and iichiko uses water naturally filtered through over 1,000 feet of volcanic rock. This soft, iron-free water is used to steep the barley. The barley is then steamed to prepare it for the conversion process from starch to sugar.

BARLEY

iichiko is a Honkaku Shochu, the highest grade of shochu. This grade can only use one type of ingredient, can only be distilled once to preserve rich flavor and character, and no sweeteners or additives can be used. iichiko uses 100% two-row barley in its shochu, known as mugi (barley) shochu. This barley is polished to remove impurities and unlock the characteristic flavor and character of barley.