Posts tagged with "mugi"

seirin_main_1
While iichiko silhouette is the first shochu we'd ever tried and remains a staple in introducing the uninitiated to the spirit, iichiko seirin is an even lighter mugi shochu made with the same distillation process, but cut to a lower 20% alcohol by volume with fresh spring water prior to bottling. Read More...

onedrop
Daigano Ideki is our best guess for an English spelling of the name, which means "one drop in a big river." Finding information on this shochu is very much like one drop in a river. There's virtually nothing reliable out there. What we do know is that this barley shochu is aged in oak barrels stored in a cool dry place. Read More...

tsukushi shiro
Tsukushi Shiro is one of four premium mugi shochus now being imported to the U.S. from Nishyoshida Shuzo. Tsukushi Shiro is also the most smooth, mellow, and easy drinking of the four thanks in no part to the low pressure distillation that sets it apart from its counterparts. All are made with black koji and local barley, but only Tsukushi Shiro is made using modern pressurized distillation techniques. Read More...

Kakushigura
Oak barrel aging has become a popular process as shochu producers experiment with different aging techniques to give their shochus unique flavor profiles. Kannoko and Ginza no Suzume Kohaku have full flavored profiles thanks to this aging process and are popular mugi shochus, particularly among whiskey drinkers. Kakushigura uses this process as well, but with a slightly different approach. Read More...

Tombo
Tombo is the only honkaku (single distilled) shochu I know of that is not produced in Japan. It's also the only honkaku shochu, to my knowledge, made with North American barley. At $14.99 at my local liquor store no other honkaku shochu comes close to the price point. But don't let the nontraditional location or grain put you off. This is an authentic shochu. Read More...

Tenpai Mugi Shochu
Tenpai is an unexpected treat. A mugi shochu, which from previous experience we'd expect a light, neutral flavor like Yokaichi or a rich, sweetly whiskey note like Kannoko if aged in oak barrels. Tenpai defies both of those expectations. Read More...

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