Products
iichiko Shinwa
iichiko Shinwa was co-developed with world-renowned Japanese bartenders. Crafted through all-koji fermentation using 100% barley koji, this 43% ABV Japanese spirit is centered on vacuum-distilled shochu to achieve a bold flavor and vibrant aroma that hold their own in cocktails. The barley used is Nishinohoshi, a premium variety grown in Usa, Oita, where iichiko’s distillery is located. The name Shinwa (meaning “the heart of Japan”) symbolizes the beauty of koji, the very essence of Japanese culinary culture.
- Tasting Note
- Aromatic notes of green apple and pineapple from vacuum distillation are layered with the depth of ripe fruit. The palate is smooth and creamy, expanding with the full-bodied richness of koji-based spirits. Subtle sweetness, a fermentation-driven lingering finish, and a clean edge on the swallow combine for a satisfying, well-balanced profile.
- Alcohol content:43%
Materials:Barley koji (made in Japan)
Koji:White koji
Distillation:Vacuum, Atmospheric
- Flavor Chart



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- Named with the idea of “adding new color to the world,” this honkaku shochu was co-developed with top U.S. bartenders. At 43% ABV, it is an ideal Japanese spirit for use as a cocktail base.


- iichiko Shinwa
- iichiko Shinwa was co-developed with world-renowned Japanese bartenders. Expressing the refinement of Japanese culture, it features a smooth taste and gentle aroma of koji, making it the ideal Japanese spirit for cocktails.


- TUMUGI
- A fusion of honkaku barley shochu made entirely with barley koji and botanicals nurtured in Japan’s climate. Enjoy the mellow flavor from koji and the refreshing aromas of five Japanese botanicals, including lemon and mint.


- iichiko Silhouette
- Celebrating 40 years as a beloved best-seller in Japan, iichiko Silhouette is a honkaku barley shochu with 25% ABV. Despite its lower alcohol content as a cocktail base, it offers rich depth and aroma. With its excellent balance of drinkability and flavor, it has earned high praise as a base for lower-alcohol cocktails.


