長崎県·焼酎
Iki Shochu (GI Iki)
Iki is considered the 'birthplace of barley shochu' and is the home of shochu. Since ancient times, the people of Iki have produced barley shochu using barley as the primary ingredient and rice koji, utilizing distillation techniques brought from the continent. This traditional method was officially recognized in 1995, when it received 'Geographical Indication (GI)' status under the WTO agreement. It is characterized by a golden ratio that has remained unchanged since the Edo period: two parts barley to one part rice koji, a ratio that existing breweries continue to uphold. It is a renowned sake that every shochu lover should taste at least once. The toasted aroma of barley and the mellow sweetness provided by the rice koji. This is the pride of Iki, a flavor refined over approximately five hundred years of history.
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