Brand Story

The Evolution of Honkaku Shochu Through Traditional Koji-Based Brewing Welcome to the World of WA-SPIRITS

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.

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.

Our History

Filtration and purification technology development 1958 Sanwa Sake Breweries Ltd. is established. Sake brewing begins. 1971 Start of wine production Iichiko yeast whole koji making study 1979 Authentic shochu “Iichiko” launched. 1983 First overseas shipment of authentic shochu “Iichiko”. 1985 Sanwa Sake Breweries Ltd. is established. Sake brewing begins. Limited water supply (wastewater regulation compliance) studies 2002 iichiko Hita distillery begins operations. New distillation method developed 2013 iichiko USA Established 2015 Launch of WAPIRITS TUMUGI. Development of high-alcohol spirits with top international bartenders. 2016 Winner of the TUMUGI Ultimate Spirits Challenge Chairman‘s Trophy 2019 “iichiko saiten” launched in the USA. Start of global activation to work with bartenders. 2022 Winner of the iichiko Saiten International Wine & Spirit Competition Trophy. Winner of the International Spirits Challenge Double Gold Award. 2024 Winner of the iichiko Saiten San Francisco World Spirits Competition Double Gold Medal. 2025 “iichiko saiten” launched in Japan. “iichiko shinwa” launched worldwide.
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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 fungus—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 fungus (Aspergillus oryzae), a microorganism unique to Japan, was officially designated as Japan’s national fungus by the Brewing Society of Japan.

Bringing New Flavor
to Cocktails with WA-SPIRITS

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.

The WA-SPIRITS Production Process: Evolving Honkaku Shochu

  1. Unpolished Barley

    Polished Barley

    [01] Polishing the Barley　

    High-quality barley is finely polished,
    removing nearly 40% of the outer layer.

  2. Koji Fungus

    [02] Koji making

    Steamed barley is inoculated
    with koji fungus (Japan’s national fungus)
    to produce barley koji.

  3. [03] Parallel Multiple Fermentation

    Ingredients are combined in a single tank for
    alcoholic fermentation, forming the mash.

  4. Atmospheric
    Distillation

    Vacuum
    Distillation

    [04] Distillation

    he mash is distilled only once using single distillation,
    preserving the rich flavors of the ingredients.
    Two distillation methods are used to
    create distinct flavor profiles.

  5. [05] Storage & Maturation

    The distilled spirit is slowly matured
    in tanks or barrels,
    developing a rich and complex flavor profile.

  6. [06] Blending

    Spirits with unique characteristics
    from different distillation and maturing
    methods are expertly blended to create
    a high-proof spirit,
    perfectly suited as a cocktail base.

The enzymes from koji fungus 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.

Distinctive Flavors, Unique to WA-SPIRITS

iichiko Saiten

ALC/VOL:43% 700ml

Specification
Ingredients：Barley koji (made in Japan)
Koji：White koji
Distillation：Atmospheric, Vacuum
Flavor
Layered aromas of ripe fruit unfold into a rich and complex bouquet. On the palate, the toasty richness of barley koji and hints of caramel create a bold, full-bodied flavor. The finish is long and lingering, leaving a well-rounded and sophisticated impression.

iichiko Shinwa

ALC/VOL:43% 700ml

Specification
Ingredients：Barley koji (made in Japan)
Koji：White koji
Distillation：Vacuum, Atmospheric
Flavor
On the palate, subtle notes of malted barley and honey are complemented by a smooth, creamy texture. Aromas of melon rind, chocolate, and vanilla unfold on the finish, which is full-bodied, balanced, and lingers gracefully.

WAPIRITS TUMUGI

ALC/VOL:40% 750ml

Specification
Ingredients：Barley koji, Kabosu, Mint, Yuzu, Mandarin, Lemon
Flavor
Aromas of exotic tropical fruits such as dragon fruit, jackfruit, and papaya, layered with warm grain and buttery notes. On the palate, honeydew melon and ocean minerals unfold, leading to a finish with hints of red cherry candy and eucalyptus. (From the judges’ comments, USC 2023. Source here.)

iichiko Silhouette

ALC/VOL:25％ 720ml

Specification
Ingredients：Barley koji (made in Japan), Barley
Koji：White koji
Distillation：Atmospheric, Vacuum
Flavor
Overall, it has a gentle character with a faint, elegant aroma of alcohol. After notes of refreshing fruit and delicate flowers, a pleasant sweetness lingers on the palate.

WA-SPIRITS is a diverse lineup of distinct expressions.
iichiko Saiten stands out with its toasty barley koji aroma and bold, full-bodied flavor, layered with notes reminiscent of caramel.
iichiko Shinwa offers a bright, elegant profile—vibrant aromas of ripe fruit and honey lead into a long, refined finish.
TUMUGI is a botanical koji spirit, infused with refreshing notes of carefully selected Japanese citrus and mint.
iichiko Silhouette delivers a smooth, mellow mouthfeel, with subtle richness and refined depth.

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.