iichiko SPECIAL is an aged shochu between five to seven years using white oak and sherry barrels.
By aging this shochu it provides a complex and savory nose with a balanced oak presence that brings a hint of spiciness on the spirit. iichiko SPECIAL is subtle and smooth on the palate, with a roundness that reveals long-lasting chocolate notes for a powerful finish.
86 Proof (43% ABV)
Japan’s Original Craft Spirit
iichiko Shochu is the native spirit of Japan – a white spirit that’s incredibly rich in flavor, yet smooth and easy to drink with food.
iichiko is made from 100% two-row barley, fermented with koji. Koji is the traditional secret behind Japanese foods famous for umami, like miso and soy sauce.
Environment
iichiko is a true expression of a pristine natural environment. iichiko is crafted in Oita Prefecture on Kyushu, Japan’s southernmost island – a region famous for its clean air, lush greenery, dense cedar forests, mountainous terrain, and geothermal springs.
iichiko uses water sources that are naturally filtered through 1000 feet of volcanic rock. This exceptionally soft, iron-free water is vital to making award-winning shochu.
iichiko is the result of a true harmony between nature and science. These natural elements are paired with cutting-edge technology and clean production techniques that ensure quality and consistency. This allows iichiko to be distilled only once, to preserve maximum flavor and character, but with an elegant, aromatic nose and a very smooth finish.
Process
iichiko, pronounced EACH-ko, derives from a dialect spoken in the Oita Prefecture of Japan and translates to "it’s great."
BARLEY
iichiko is a Honkaku Shochu, the highest grade of shochu. This grade can only use one type of ingredient, can only be distilled once to preserve rich flavor and character, and no sweeteners or additives can be used. iichiko uses 100% two-row barley in its shochu, known as mugi (barley) shochu. This barley is polished to remove impurities and unlock the characteristic flavor and character of barley.
WATER
iichiko is distilled in Oita Prefecture on Kyushu Island, Japan's southernmost region. Oita is famous for its pristine environment and geothermal springs, and iichiko uses water naturally filtered through over 1,000 feet of volcanic rock. This soft, iron-free water is used to steep the barley. The barley is then steamed to prepare it for the conversion process from starch to sugar.
KOJI
Koji is the secret behind shochu - it's how iichiko can be so rich in flavor, character, and aroma but still so smooth and easy to drink. Koji kickstarts the conversion process from starch to sugar, and also releases citric acid that serves to preserve the barley's flavor during the process. Koji is also the secret to unlocking umami - different strains of Koji are central to crafting soy sauce to miso and throughout Japanese cuisine. Shochu yeast is then added to the converted sugar, converting it into alcohol.
DISTILLATION
For Honkaku Shochu like iichiko, the moromi (mash) is distilled only once. iichiko employs two distinct distillation methods to create a special, balanced shochu. Gen-atsu (low pressure) distillation creates elegant, delicate, smoother flavors and an aromatic nose. Jo-atsu (atmospheric) distillation creates more robust, richer flavors. These raw shochus are then blended to create the unique expressions of iichiko shochu.
By aging this shochu it provides a complex and savory nose with a balanced oak presence that brings a hint of spiciness on the spirit. iichiko SPECIAL is subtle and smooth on the palate, with a roundness that reveals long-lasting chocolate notes for a powerful finish.
iichiko Special was awarded a Double Gold Medal at the 2023 San Francisco World Spirits Competition and the Gold Medal at the International Spirits Challenge.
*SHIPPING NOTICE- If possible, please use a business address for shipping. All shipments require an adult signature which is much more reliable at a place of business.
All orders usually ship within 24-48 hours unless noted otherwise
Shipping Policy