Barley Shochu 'Mugi'

• Barley shochu produced in the Oita Prefecture of Japan by Sanwa Shurui in collaboration with SG Shochu
• Distilled from 100% Barley
• Saccharification is done with white koji (propagated on barley)
• Blend of shochu distilled once on a stainless steel pot still using either atmospheric or vacuum-distillation
• Blend consists of five types of barley shochu genshu (undiluted shochu), each with a different koji ratio, distillation pressure, and aging method
• MUGI combines unaged barley shochu with shochu matured in a combination of American oak barrels, ex-sherry butts, and stainless steel
• Delicate aromas of sweet, toasted cereal, fresh parsley, and roasted carrot lead to a palate of green peppercorn and fresh, buttered poppyseed rolls. Toasted cereal returns on the finish along with white flowers and a touch of mushroom umami
• Gold Medal Winner at the 2021 San Francisco World Spirits Competition
• 40% ABV

The variety of methods used to age the components of MUGI result in a rich and dimensional shochu that intuitively lends itself to interpretations of whiskey or brandy-based cocktails, but don’t stop there—this versatile shochu can substitute or pair with aged rum, genever, or Old Tom gin and beautifully complements fruit eaux-de-vie. For a food pairing, try MUGI with roasted meats and hot pots.

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