Koji kickstarts the conversion process from starch to sugar, and also releases citric acid that serves to preserve the barley's flavor during the process. Koji is the secret behind shochu - it's how iichiko can be so rich in flavor, character, and aroma but still so smooth and easy to drink. The barley is then steamed to prepare it for the conversion process from starch to sugar. This soft, iron-free water is used to steep the barley. Oita is famous for its pristine environment and geothermal springs, and iichiko uses water naturally filtered through over 1,000 feet of volcanic rock. Iichiko is distilled in Oita Prefecture on Kyushu Island, Japan's southernmost region. This barley is polished to remove impurities and unlock the characteristic flavor and character of barley. This grade can only use one type of ingredient, can only be distilled once to preserve rich flavor and character, and no sweeteners or additives can be used. iichiko uses 100% two-row barley in its shochu, known as mugi (barley) shochu. Iichiko is a Honkaku Shochu, the highest grade of shochu.
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