Nakanaka is the main brand of barley shochu from the very well respected Kuroki Honten in Miyzaki, which makes a wide range of delicious shochu across two different distilleries, but under the same ownership. Their premium barley shochu, Hyakunen no Kodoku, a 40% ABV barrel aged barley shochu, is arguably the most famous barley shochu in Japan. Nakanaka takes a more straightforward approach with atmospheric distillation and 100% barley.
Tsukushi Kuro is one of four barley shochus available in the U.S. from Nishi Yoshida Shuzo, a premium barley shochu maker from Fukuoka. All of their U.S. products are made with barley koji, resulting in a 100% barley shcohu. Typically, barley shochus such as iichiko or Yufuin, take a light, clean approach to their shochus usually using white rice koji and low pressure distillation.