Barley shochu is one of the main types of Japanese shochu. Also called mugi shochu, this type probably first came from Korea.
Barley is often polished like sake rice before it’s distilled. The polish ratio is often between 60% and 65%.
In flavor, barley shochu is often similar to rice shochu: light, clean, and fruity. However, there are many exceptions.
Barley shochu from Oita tends to be very light and clean. Iichiko is a famous brand from this prefecture. Meanwhile, barley shochu from Iki Island of Nagasaki tends to be more robust and savory. Taiso is a well-known brand from the island.