Mugi Hokka
Mugi Hokka
Ingredients
Barley
Koji-White
Atmospheric pressure 750ml
ABV 25 Proof 50
Otsu-rui/Single
Competition
Product
This 100% barley shochu is made using the softest strike water in Kagoshima Prefecture. The first fermentation is white barley koji with steamed barley and 8% roasted barley added to the mash bill in the main fermentation. All barley used is heirloom 2-row Schooner barley. The raw distillate is aged a minimum of 5 years before dilution and bottling at 25% alcohol. The rich, roasted coffee and dark chocolate notes come through beautifully.
Mugi Hokka I Kagoshima, Japan
About Tensei Distillery
Situated near the banks of the Hishida River and less than a mile from Shibushi Bay, Tensei Distillery uses the softest fermentation strike water in Kagoshima and possibly in Japan. This super soft spring water provides all of their shochu with a round mouth feel. The distillery has an usual philosophy as makers of both ultra-traditional and extremely innovative spirits side by side. This creativity beside tradition can sometimes confuse Japanese drinkers, but when you get to know the folks making the stuff, you realize that they are traditional Japanese craftsmen with eyes toward the future.
1270 Hishida, Osaki-cho, Soo-gun, Kagoshima, Japan 899-7301
81- 99-477-0510