Detailed tasting notes: made from one third Nikomaru rice produced in Iki and two thirds Mishima-Hadaka six-row barley from Nagasaki, white Koji is used, before normal pressure distillation. Filtration is reduced to preserve the flavours, and maturation takes place in enamelled stainless steel tanks.

Serving suggestions: to be enjoyed as is or with hot water, oyuwari.

  • Product Type Shochu
  • Category Mugi (barley)
  • Alcohol Alc. 25% Vol.
  • Format 72cl bottle
  • Region Préf. de Nagasaki
  • Tasting temp. Cold to room temp.
  • Ingredients Barley

Mishimahadaka

Made from one third Nikomaru rice produced in Iki and two thirds Mishima-Hadaka six-row barley from Nagasaki, white Koji is used, before normal pressure distillation. Filtration is reduced to preserve the flavours. 

A classic in mugui shochu

雪洲 御島裸 重家酒造(長崎県)
90cl - alc. 25% vol.

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38,00 €

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  • Shochu
  • Mugi (barley)
  • Alc. 25% Vol.
  • 72cl bottle
  • Préf. de Nagasaki
  • Cold to room temp.
Omoya Shuzo

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Mishimahadaka

Mishimahadaka

Made from one third Nikomaru rice produced in Iki and two thirds Mishima-Hadaka six-row barley from Nagasaki, white Koji is used, before normal pressure distillation. Filtration is reduced to preserve the flavours. 

A classic in mugui shochu

雪洲 御島裸 重家酒造(長崎県)
90cl - alc. 25% vol.