The SG Shochu MUGI

MUGI consists of five types of barley shochu genshu (undiluted shochu), with a unique combination of ageing method, distillation pressure, and koji ratio. Starting with a clear vision of a perfect blend, the process works backwards to construct the necessary component spirits to achieve the desired balance. By creating genshu aged in oak barrels, sherry butts, and stainless steel, each distilled at different pressures, it becomes possible to construct exacting flavor profiles.  The flavor resulting from the barrel is often the highlight of aged spirits. MUGI, however, achieves a unique balance between barrel and barley. By introducing non-barrel aged genshu into the blend, MUGI highlights the complex and enticing aromas that result from barley under a highly skilled fermentation. Koji is a defining factors of shochu, and plays an integral role in shochu flavor development. A koji-based saccharification and the resulting multiple parallel fermentation permits a long mashing period, whic