Iki shochu 'Iki no Shima' relaunched, with 6- and 13-year-aged bottlings

Of the Japanese distilled spirits known as shochu, barley shochu, made from barley, is said to have originated on Iki Island in Nagasaki Prefecture, off the north of Kyushu. The island’s distillery, Iki no Kura Shuzo Co., Ltd., has redesigned the brand of its flagship Iki shochu ‘Iki no Shima’. At the same time, it began shipping two new long-aged products, ‘Iki no Shima Yokun’ and ‘Iki no Shima Yukei’, on 1 October 2026. Each is limited to 1,500 bottles a year.

Granted GI status in 1995: the island’s rice koji and barley shochu

Iki shochu is characterised by a traditional recipe that uses two parts barley to one part rice koji. Koji is a type of mould that converts starch into sugar and helps fermentation. To the toasty character of the barley, the rice koji adds a soft sweetness and mellowness. In 1995, the shochu of Iki Island became one of the first production areas in Japan to be designated under the Geographical Indication (GI) system for alcoholic beverages. Like the EU’s designations of origin, the GI is a system that legally protects a product’s place of origin and method of production. Both new products are classified as ‘honkaku shochu’, meaning shochu made by single distillation that retains the flavour of its ingredients.

Six-year-aged ‘Yokun’: the lightness of vacuum distillation

‘Yokun’ is a barley shochu made with Iki-grown barley and rice koji, using black koji, and aged for six years from 2020. Vacuum distillation, which distils at a low temperature, gives it a clean, crisp drinking character. Ageing adds mellowness and a full-bodied richness, leaving a delicate aroma and a lingering finish after drinking. The name carries the meaning of ‘a fragrance that lingers’. It is 28% ABV, comes in 720 ml bottles, and has a recommended retail price of 3,000 yen (excluding tax).

Thirteen-year-aged ‘Yukei’: the depth of atmospheric distillation

‘Yukei’ is a barley shochu made in 2013 and left to rest at the distillery for 13 years. Atmospheric distillation, which distils at normal pressure, is known for bringing out the strong character of the ingredients. The rich toastiness of the barley and its deep, full-bodied richness have settled into a smooth mouthfeel through the long ageing. It is 25% ABV, comes in 720 ml bottles, and has a recommended retail price of 5,000 yen (excluding tax). The new label depicts golden barley, ukiyo-e-style waves, a crescent moon drawn in fragments, and Sakyobana, one of the island’s scenic spots. It expresses the island’s history, where distilling techniques arrived across the sea, and its expansion to the world.

Long-aged barley shochu is an easy way in for whisky and brandy enthusiasts. Start by sipping it neat or with a single ice cube to appreciate the aroma, then enjoy how it opens up with a little water. Comparing vacuum and atmospheric distillation, and six and 13 years of ageing, shows clearly how production affects flavour. In Europe, look for Iki shochu in Japanese sake specialist shops, using ‘Iki’ on the label and the GI mark as your guide.