Shochu was revolutionized by the invention of 100% Barley Shochu, an innovation pioneered by Akira Nikaido, producing a new lighter, cleaner taste profile which immediately gained popularity throughout Japan.

This new smoother type of shochu hit a sweetspot, easy-drinking but still rich in flavour. It completely transformed what Shochu meant to Japan and sparked the Shochu boom of the 70s and 80s to become the nations favourite drink, putting Oita Mugi Shochu firmly on the map.