Barley shochu (sharper flavor than potato shochu); 20% alcohol; Distilled from locally grown barley and then aged for one year in ceramic pots. Yeasty, nutty nose and soft mouthfeel with buttery flavor and a distinct vanilla finish. Serve on the rocks with a slice of lime or use in cocktails as a substitute for vodka (great in a Bloody Mary.)
About the Producer
Established in Fukuoka prefecture in 1898, Tenpai was the first brewery to make a shochu from barley.