Shochu is a product traditionally made in Japan. Distilled is the iichiko Silhouette from barley. The fermentation took place with koji. Koji are Japanese molds that bring out the umami flavor. The molds convert starch into sugar and also release citric acid. This process allows the flavors to develop well and produces a light and smooth shochu. Awards: - Silver at the World Spirits Competition in San Francisco 2020. - Gold - Best of Category - L.A. International Spirits Competition Tasting notes:Color: Clear. Nose: Light, fresh. Taste: Soft, mild. Finish: Long lasting. Drink the iichiko on the rock's or mixed with soda or fruit juice with food.