The result is a shochu with an elegant, precise, and lively nose. Rich in the mouth, very aromatic, it is well marked by barley. Barley shochu are generally rather light, with erased aromas; on the contrary, we have a rich, round and powerful product.
A shochu both bright, silky and powerful, to associate with a kitchen izakaya type, the kitchen of comptroir in Japan. With sardines, grilled or smoked fish, shellfish, poultry liver, spicy dishes. Consume fresh, on ice, or at room temperature, prolonging it why not with cold water (mizuari) or hot (oyuwari).
The Shochu Hitotsubuno Mugi summarizes the know-how of the prestigious Nishishuzo house transposed to the distillation at normal pressure of barley. The idea being to let express all the flavors of the cereal.
1 bottle of shochu Hitotsubuno Mugi - 2 shochu cups
一粒の麦 麦焼酎 西酒造（鹿児島県）
70cl - alc. 25% vol.