YANAGITA SHUZO - AKA KAGE BARLEY SHŌCHŪ

Brewery information

AKAKAGE is produced by Yanagita Shuzo, a family distillery founded in 1902 in Miyakonojo, Miyazaki, on the island of Kyushu. As the city’s oldest distillery, Yanagita Shuzo is known for its innovative approach to traditional shōchū. Today, the fifth generation, Tadashi Yanagita, is at the helm. A former engineer, he combines technical precision with artisanal craftsmanship, pursuing one goal: to create unique shōchū unlike anything seen or tasted before.

Miyakonojo is considered one of Japan’s most important shōchū regions. The distillery uses pure local groundwater, fed by the volcanic subsoil of the Kirishima mountain range. This soft water is an essential part of the elegant character of their distillates.

It is regarded as one of the pioneers of modern barley shōchū. More than fifty years ago, the distillery was one of the first producers to develop a 100% barley shōchū using vacuum distillation. This technique resulted in a much softer and more aromatic style than was common at the time.

For AKAKAGE, only carefully selected two-row barley from Kyushu is used. Both the base ingredient and the koji are made from barley, allowing the grain’s character to fully express itself. White koji is used to achieve a clean fermentation and an elegant style.

After several attempts to create a simple and soft barley shōchū, Akakage was born. During distillation, the distillers discovered the unique character of the moromi when the boiling point reaches a mid-range temperature of around 80°C.

The result is a smooth and approachable Mugi Shōchū with earthy barley notes and a light natural sweetness. The name refers to the native Japanese horse of Cape Toi, a place recognized as a national natural monument. The free and carefree spirit of these horses inspired both the name and the character of this shōchū.

Production begins with a traditional two-stage fermentation. First, koji, water, and yeast are fermented into a first moromi. Then additional steamed barley is added for a second fermentation, during which aromas, umami, and natural sweetness are further developed.

After fermentation, AKAKAGE is slowly distilled under low pressure using vacuum distillation (Gen-atsu). This means distillation takes place at a lower temperature than in classic atmospheric distillation. As a result, delicate aromas are preserved, creating an exceptionally soft and refined style. After distillation, the shōchū is carefully filtered and matured to further harmonize the flavors.

AKAKAGE reveals earthy aromas of yeast and barley, and is much more rustic than its counterpart "Koma". On the palate, it is rustic, rounded, and elegant, with grain-driven notes from the barley. The finish is more complex, with a stronger focus on secondary aromas.

AKAKAGE is one of the most versatile styles of Honkaku shōchū and can be enjoyed in several ways:

• Neat to experience the pure expression of barley.
• On the rocks (Rokku) to highlight its softness and elegance.
• Mizuwari (with cold water) opens up the aromas and makes the shōchū even more approachable.
• Oyuwari (with warm water) enhances the sweet grain notes and adds extra roundness.
• Shochu Highball (with soda): fresh, light, and especially food-friendly.

Jonas’ favorite: 1/3 - 1 part shōchū and 3 parts soda

A textbook example of how technical innovation and traditional craftsmanship come together in a timeless, elegant Mugi Shōchū.}