Barley shochu has a sharper flavor than potato shochu. Distilled twice from locally grown barley and then aged for one year in ceramic pots. Yeasty, nutty nose and soft mouthfeel with a buttery, milk chocolate flavor and a distinct vanilla and licorice finish. Serve on the rocks with a slice of lime or use in cocktails as a substitute for vodka (it’s great in a Bloody Mary).
About the Producer
Tenpai was founded in 1898 in Fukuoka, and was the first distillery to make shochu with 100% barley– even the koji is inoculated on barley! The third and fourth-generation owners dedicated themselves to promoting shochu as one of the world’s great distilled liquors. A trip to Cognac inspired them to do the opposite of other shochu distillers: they started double-distilling and built the only in-house shochu pot still in the world. The results are peerless.