Shochu D’orge, Japan

Over fifty years ago, the Yanagita distillery was the first to produce a Shochu entirely from barley. Created from slow fermentation in which the koji (fungus) is directly incorporated into the barley and then distilled in a vacuum, Aokage reveals very subtle herbaceous and fruity aromas and flavors. Its extremely delicate floral tones also take us to a universe of poetry.