Have you heard of honkaku shochu—single distillation shochu?
To understand honkaku shochu, one must first appreciate the story of sake.
Crafted from high-quality water and rice—the staple of the Japanese diet—sake has been brewed using koji for over 2,000 years.
Building on this time-honored koji-based brewing tradition*¹,
Japan has been distilling its own unique spirit for over 500 years. That spirit is honkaku shochu.
*¹ In December 2024, traditional Japanese brewing methods that use koji—including those for sake, honkaku shochu, and awamori—were inscribed on the UNESCO Intangible Cultural Heritage list.
Sanwa Shurui is a comprehensive brewing company that has long brewed sake in Kyushu, located in southwestern Japan.
Building on Japan’s traditional fermentation techniques that use koji mold—recognized as Japan’s national fungus*²—we have carried this heritage forward into the crafting of honkaku shochu.
Our honkaku shochu is made using only the finest ingredients: carefully selected barley and barley koji, our own cultivated yeast, and pure, naturally sourced spring water.
Our flagship brand, iichiko, is beloved across Japan as a smooth, easy-to-drink honkaku shochu that never tires the palate—a true best-seller.
*² In October 2006, koji mold (Aspergillus oryzae), a microorganism unique to Japan, was officially designated as Japan’s national fungus by the Brewing Society of Japan.
Drawing on the expertise we’ve cultivated through our honkaku shochu brand iichiko, we created WA-SPIRITS—a higher-proof distilled spirit designed to deliver the unique flavor of koji and a rich, full-bodied taste. Crafted to be enjoyed simply with soda or as a versatile base for new and original cocktails, WA-SPIRITS brings fresh character and depth to every glass.
Unpolished
Barley
Polished
Barley
Koji Mold
Atmospheric
Distillation
Vacuum
Distillation
The enzymes from koji mold break down starch into sugars, while yeast ferments those sugars into alcohol. Carrying out both processes simultaneously in a single tank is a technique known as parallel multiple fermentation—a fermentation method unique to Japan, developed through centuries of sake brewing.
When the resulting moromi (fermentation mash, starter) is distilled, it becomes the base spirit of WA-SPIRITS—an evolved form of honkaku shochu.
Another key feature is the use of single distillation.
Unlike other spirits that are distilled multiple times, this method preserves the original flavor and aroma of the ingredients in the resulting base spirit.
We carefully apply two different distillation methods depending on the desired character: atmospheric distillation and vacuum distillation.
In atmospheric distillation, the moromi is boiled at 90–100℃ under normal pressure, which draws out aromatic compounds and produces a bold, full-bodied spirit rich in the flavor of its ingredients.
In contrast, vacuum distillation boils the moromi at a much lower temperature—40–50℃—by reducing the pressure.
This gentler process results in a cleaner, more delicate spirit with refined aromas.
ALC/VOL:43% 700ml
ALC/VOL:43% 700ml
ALC/VOL:40% 700ml
ALC/VOL:25％ 720ml
WA-SPIRITS is a diverse lineup of distinct expressions.
iichiko Saiten unfolds with complex layers of barley richness and fruity notes.
iichiko Shinwa offers bright aromas derived from vacuum distillation, layered with the depth of ripe fruit.
TUMUGI is a botanical koji spirit infused with refreshing notes of carefully selected Japanese citrus and mint.
iichiko Silhouette, celebrating 40 years as a beloved best-seller in Japan, offers an elegant, smooth taste with timeless appeal.
Each of the WA-SPIRITS expressions is enjoyable on its own,
and when used in cocktails, they bring even more depth, color, and complexity to every glass.
We’re confident that these expressions will be well received by bartenders as a bold and inspiring base for creative cocktails.
