Known as one of the most influential mixologists of his generation, Shingo Gokan has led the industry in innovative bar concepts and cocktail execution. While trained in the Japanese practice of precision, Shingo is heavily influenced by global cuisine and culture through his travels. Shingo's SG Group is founded on the principles of meticulous attention to detail which defines Japanese culture, expressed through the hospitality and innovation characteristic of the global bar scene.
MUGI consists of five types of barley shochu, with a unique combination of aging 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 (undiluted shochu) aged in oak barrels, sherry butts, and stainless steel, each distilled at different pressures, it becomes possible to construct exacting flavor profiles.
While experimenting with whisky-style cocktails can be a good start, MUGI offers a level of versatility rarely associated with barrel-aged spirits. The fruity notes invite interpretations of brandy-based cocktails, while the overall lightness lends itself to be used in place of unaged spirits. MUGI's vanilla and cacao notes lend themselves to play well with cream, spices, tea, and coffee, whether it's used as a base spirit or simply as an accent. A wide range of temperatures brings out distinct expressions from the myriad of flavor elements at play.
On the nose: cacao, vanilla and oak. Medium bodied palate with a long, subtle finish.
40% abv