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Yanagita Distillery is known as the first place to distill a 100% barley shochu, a style which has since boomed in popularity throughout Japan. Heading the 50+ year old distillery is Tadashi Yanagita, a former engineer who is continuing his family’s tradition of distilling distinctive shochu from 100% barley. The “Koma” is made in a low-pressure vacuum still, resulting in a smooth and aromatic shochu. This is a great base for a highball: shochu on the rocks with lemon juice and soda water.