Nikaido Shochu: The Barley Shochu That Changed the Game

At Izakaya Juraku, we're pouring Nikaido Shochu, a pioneering barley (mugi) shochu from Oita prefecture that helped revolutionize what shochu could be.

What Makes Nikaido Special

• Made with 100% barley koji, processed in-house, for a smoother, cleaner, lighter profile than other shochu styles
• Produced by a family distillery founded in 1866 in Hiji-machi, Oita, now in its eighth generation
• Smooth barley sweetness, subtle fruity notes, soft grain character, and a clean finish

How We Serve It

• Neat or on the rocks, to let the barley character shine
• As a highball with soda water and citrus — kabosu, yuzu, or pink grapefruit
• Alongside grilled yakitori, pork belly, or seafood

Why We Love It

Nikaido works for shochu newcomers and longtime fans alike. It fits just as easily into a casual night out as a more refined one, and it's a great way to taste a barley shochu style that doesn't get nearly enough attention outside Japan.

Come try it at Izakaya Juraku, 121 Ludlow St, New York, NY 10002.