Standard 25% Vol. (900 ml)

When Sanwa Shurui launched iichiko in 1979, barley shochu was a regional Kyushu curiosity; within a decade, iichiko had triggered Japan's first national shochu boom by engineering a spirit that was structurally unlike anything else in the category. Rather than

a single-recipe distillate, every bottle of iichiko Silhouette is a proprietary blend of more than two dozen individual 100% barley shochu components, each differentiated by koji strain, yeast strain, and fermentation temperature — an architecture closer to blended Scotch than to any peer mugi shochu.

Production draws on two Oita Prefecture sites: the headquarters distillery outside Usa City and the Hita Distillery in southern Oita, both fed by spring water filtered through over 1,000 feet of volcanic rock, yielding very soft, iron-free water that preserves the cereal delicacy of the barley.

The base grain is Nishi no Hoshi ('Western Star'), a two-row Oita cultivar selected for high starch content, inoculated with white barley koji (Aspergillus oryzae) and fermented with a proprietary house yeast maintained via the sashimoto method — starter carried batch-to-batch since the 1980s, building a living yeast lineage unique to the house.

As a honkaku shochu, single distillation is legally mandated — no re-distillation, no sweeteners, no additives. The Silhouette expression is unaged, bottled at 25% ABV, preserving the raw aromatic signature of the mash. What no peer does at this scale: blending 24+ in-house single-distillate recipes into one consistent, umami-forward table spirit without a single drop of outside spirit.

Drink now; no cellaring required.