Barley Shochu 'Mugi', SG Shochu (750 ml)
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 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.