This is a Shochu Gumi selection! It was featured in December 2022 "Unique Yeasts"

Nadeshiko Iki shochu is made with yeast from nadeshiko (flowers of the
carnation family), sourced from the Tokyo University of Agriculture. Iki
shochu, as you may remember as our theme this past June, must be made from 2/3 barley and 1/3 rice and this shochu undergoes low temperature fermentation and distillation to accentuate the delicate floral aromas.

Get strong whiffs of strawberries, cream and daiginjo sake, and enjoy on-the-rocks for the rich texture and long tail with notes of licorice, thanks to the generous 33% of rice koji used. Bring out this shochu for your New Year’s osechi spread, as it’ll pair well with all of the cold bites like kamaboko (pink and white fish cake - my favorite; celebratory!), kuromame (black beans; for health!), and kazunoko (baby herring; for fertility!).

Features

• Distilled in Iki Island, Japan by Ikinokura Shuzo
• Distilled From: 67% Mugi (Barley) 33% Kome (Rice)
• ABV 25% / Koji: White /Yeast: Nadeshiko (Dianthus flower)/ Distillation: Vaccum 
• Aged: Stainless Steel
• 24 oz (720 ml)