Barley Shochu 'Mugi'
Barley Shochu 'Mugi'
Ingredients
Barley
Koji-White
Atmospheric Pressure 750ml
ABV 40 Proof 80
Otsu-rui/Single
Competition
Product
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.
Barley Shochu 'Mugi'
I Oita, Japan
About The SG Shochu
SG Shochu is a lineup of Japanese Shochu curated by bar management company and industry powerhouse SG Group, helmed by Shingo Gokan. SG Shochu includes three distinct expressions: KOME, IMO, and MUGI, made from rice, sweet potato, and barley, respectively. In the past decade, Shingo Gokan has earned his place in the cocktailing firmament through success in high-profile cocktail competitions, global honors such as 2017 Tales of the Cocktail International Bartender of the Year, and recognition as one of the industry’s most influential figures by Bar World 100 in 2021. As founder of the SG Group, Shingo has continued to earn accolades by developing award-winning bar programs in both Shanghai and Tokyo. Pursuing shochu that could be simultaneously celebrated as unparalleled in standalone quality and transcendent in high-end cocktailing, Shingo and the SG team collaborated with three of Japan’s leading shochu producers, all based in the category’s historic home of Kyushu, the farthest southwest of Japan’s main islands. The three resulting variants of honkaku shochu provide cocktailing versatility while proudly conveying over 500 years of Japanese distilling tradition.