Kurobin "Ceramic Bottle" (720 ml)

When Sanwa Shurui launched iichiko in 1979, it effectively invented the modern mugi shochu category — pulling barley spirit out of Kyushu's local izakayas and into Japan's national consciousness during the country's first shochu boom. The Kurobin Ceramic

Bottle is the same 25% ABV Silhouette-grade expression dressed in a matte ceramic vessel that blocks UV and moderates temperature, preserving the spirit's most volatile aromatic compounds.

Production draws on two Oita distilleries: the Usa City headquarters and the Hita facility, both fed by spring water filtered through over 1,000 feet of volcanic rock — yielding iron-free, very soft water that keeps fermentation clean and the final spirit delicate.

Barley is sourced from Oita's own Nishi no Hoshi ('Western Star') two-row cultivar, prized for high starch yield, supplemented by Australian imports. Each batch is inoculated with white barley koji (Aspergillus oryzae) and driven by a house yeast maintained via the sashimoto method — a living starter carried batch-to-batch since the 1980s, analogous to a sourdough culture.

What makes iichiko structurally singular: the bottled spirit blends more than two dozen individual single-distillate recipes, each differentiated by koji strain, yeast strain, fermentation temperature, and still type — a blending architecture closer to a multi-component Scotch than to any peer mugi shochu.

The result is unaged, single-distilled per honkaku law, and filtered to a clean, cereal-forward, umami-laced profile with no additives or sweeteners.