NIKAIDOOITA MUGI SHOCHU

Arriving in The United States by The Brand that Revolutionized Japan’s Indigenous Spirit

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A Dream to Share Shochu Culture with the World

NIKAIDO is the shochu brand credited with pioneering 100% barley koji shochu and transforming what was once a regional specialty drink into a national treasure enjoyed throughout Japan. They announced that for the first time, its two core expressions, NIKAIDO Oita Mugi Shochu and NIKAIDO Kitchom (Aged Oita Mugi Shochu), will be available in the United States! They are thrilled to share the elegance and versatility of this beloved Japanese spirit with the unexplored market of America

What Exactly is Shochu?

It is the Japan’s oldest distilled alcoholic beverage, known since the 1500s. It is also Japan’s most popular spirit, outperforming both Sake and Whiskey. The shochu has low ABV, typically under 30%, which makes it perfect for aperitif. It is also excellent with cool water, hot water, carbonated drinks, and other fruit juices, each combination bringing out different sides of Japanese Shochu.

“I want the world outside of Japan to discover shochu culture, which is still kept in Japan today,” says Yuichi Nikaido, the 8th generation President of NIKAIDO.
“I have always felt that this is the mission of Nikaido Brewery, just as my 6th generation ancestors did when they created easy-drinking barley shochu in the 1970s. I dream of a day when people of all cultures enjoy sipping shochu, savoring their time with a glass in hand.”

Initial Launch in California and Nevada, with Expansion Plans

NIKAIDO have chosen California and Nevada for its initial distribution of this cherished Japanese Shochu. They plan to expand its distribution to other states soon. It is now available through online platforms as well.

NIKAIDO Oita Mugi Shochu

The first ever 100% barley shochu, using barley koji. The original ‘new style’ shochu that made Oita Mugi Shochu famous throughout Japan

NIKAIDO Kitchom (Aged Oita Mugi Shochu)

The original aged barley shochu from Oita prefecture. NIKAIDO Kitchom is aged for one year in steel tanks, before being bottled in handmade, hand painted glazed clay flasks.

Learn more at https://nikaidoshuzou.jp/ and @nikaido.shochu

JapanUp! magazine

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