Iichiko, a native spirit of Japan, is a testament to the craftsmanship and dedication of its makers. Crafted in Pita Prefecture on Kyushu, Japan's southernmost island, it is made from 100% two-row barley with Koji, the traditional secret behind Japanese foods. The water sources used are naturally filtered through 1000 feet of volcanic rock, adding a unique touch to its strong note of jasmine tea, white peach, mineral, and earth with a citrus and saline finish.
Iichiko, a native spirit of Japan, is a testament to the craftsmanship and dedication of its makers. Crafted in Pita Prefecture on Kyushu, Japan's southernmost island, it is made from 100% two-row barley with Koji, the traditional secret behind Japanese foods. The water sources used are naturally filtered through 1000 feet of volcanic rock, adding a unique touch to its strong note of jasmine tea, white peach, mineral, and earth with a citrus and saline finish.
