Iki
壱岐
Iki is a GI for barley shochu made in Iki City, an island in Nagasaki Prefecture. It is brewed with roughly one part rice koji to two parts barley, and every step from fermentation to bottling takes place on the island. Designated in 1995, it was among Japan's very first GIs.
- Production area
- Iki City, Nagasaki Prefecture
- Type
- Shochu
- Designated
- June 30, 1995
- Managing body
- 壱岐焼酎管理委員会（壱岐酒造協同組合内）
- Producers
- About 7
Production standard in brief
Our summary of the standard set by the National Tax Agency. See the agency's page for the official text.
Barley is the only grain and rice koji the only koji, used at a ratio of about 1 part rice koji to 2 parts barley. The primary and secondary mashes are made with water from the island and pot-distilled (single distillation). Fermentation, distillation, storage and bottling all take place within Iki City.
National Tax Agency production standard (opens in a new tab)
Brewery visits & events
July 1 is "Iki Shochu Day." Some distilleries on the island accept visits and tastings on an individual basis, and Iki no Kura Shuzo also offers a gin-blending experience in addition to tours.
Where to buy
In Japan, drinking alcohol under the age of 20 is prohibited by law.
FAQ
Iki is a GI for barley shochu made in Iki City, an island in Nagasaki Prefecture. It is brewed with roughly one part rice koji to two parts barley, and every step from fermentation to bottling takes place on the island. Designated in 1995, it was among Japan's very first GIs.
Shochu made in Iki City, Nagasaki Prefecture to the production standard.
The National Tax Agency designated it as a liquor Geographical Indication on June 30, 1995.
More Shochu GIs
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