Super "Blue Bottle" (720 ml)

When Sanwa Shurui launched iichiko in 1979, it deliberately broke from the robust, earthy character of imo shochu that dominated Kyushu — choosing instead to build a mugi (barley) spirit around delicacy and umami, triggering Japan's first national shochu boom in the process.

The distillery draws on naturally filtered spring water that passes through over 1,000 feet of volcanic rock beneath Oita's mountainous, geothermal terrain, yielding very soft, iron-free water that preserves the cereal character of the barley without metallic interference.

Super Blue Bottle is a honkaku shochu — single-distilled, zero additives, zero sweeteners, built from a proprietary blend of more than two dozen individual 100% barley distillates produced across two Oita facilities, each differentiated by koji strain, yeast strain, fermentation temperature, and still type.

The house yeast itself is propagated via the sashimoto method — starter carried batch-to-batch since the 1980s — creating a living fermentation lineage unique to this distillery. What makes this expression structurally unusual: it operates with the blending

complexity of a multi-malt Scotch whisky, yet every component is single-distilled from 100% Nishi no Hoshi two-row barley, making it simultaneously a blend and a single-ingredient spirit.

Clean, soft, and umami-forward, it drinks at a measured ABV suited to the table rather than the bar shelf.