Six years after its initial launch in the U.S., iichiko Saiten, a spirit that maximizes the umami flavor derived from traditional Japanese koji, is now available in Japan. Here we present the latest information, including a new concept movie and the awards iichiko Saiten has won.
iichiko Saiten, the honkaku barley shochu that expresses Wa (which can mean “harmony” or “Japanese qualities”) through cocktails, debuted in Japan on June 17, 2025.
iichiko Saiten was developed through two years of collaboration with top American bartenders. Shochu typically has an ABV of 20% or 25%. In a cocktail, such a base might be overpowered by the other ingredients. However, iichiko Saiten has dispelled that perception with a high ABV and umami flavor. Since it was first launched in the U.S. in 2019, it has won popularity among top bartenders in cities like New York, San Francisco, and Los Angeles.
iichiko Saiten has also won critical acclaim at global competitions. In 2020, it became the first traditional distilled spirit from Asia to make the top ten in the Best New Spirit or Cocktail Ingredient category at Tales of the Cocktail®, which is known as the bar industry's Academy Awards. In 2025, iichiko Saiten won the Platinum Medal at the San Francisco World Spirits Competition (SFWSC). The award is only bestowed upon a product that has won the Gold Medal for three straight years.
The iichiko Saiten concept movie was released to coincide with the Japan product launch. The theme is about bringing irodori (colors) to the global bar scene and presenting the beauty of Japan to the world. Watch the movie to experience the iichiko Saiten vision with your eyes and ears.
iichiko Saiten's ABV of 43% is comparable to mainstream cocktail base spirits of the world such as vodka, gin, tequila, and rum. It also features a deep umami flavor derived from barley koji and a richness that enhances a cocktail's appeal.
The key to the flavor lies in the use of only barley koji throughout the fermentation process, and skillful blending with the main ingredient of undiluted shochu produced through atmospheric distillation. The flavor profile offers a multi-layered experience, starting with aromas reminiscent of chocolate and cream, followed by the rich flavor of barley, and ending with a fruity aroma that spreads across the palate. The taste begins with the umami flavor derived from koji, gradually evolving into sweetness and a subtle bitterness, leaving a pleasant, lingering aftertaste.
The deep flavor obtained by maximizing the techniques of shochu production, such as meticulous barley selection, koji manipulation, single distillation, and all-koji fermentation, will guide you to an entirely new cocktail experience.
For more information about iichiko Saiten, visit the product page.