SG Shochu Mugi
Shochu/Soju
SG Shochu // Japan
SG Shochu — a shochu brand from the SG Group founded by bar industry luminary Shingo Gokan — has launched in the US after initial launches in Japan (2020) and China (2021). This is one of three shochu expressions for the brand, each one made in collaboration with three different shochu distilleries in Kyushu, Japan.
For the Mugi (barley) shochu, five types of barley were used in its production at the Sanwa Shurui Co. For Japanese shochu, no additions are allowed to be added to the final product except water so that means there is no sugar, coloring or artificial flavors added.
SG Shochu — a shochu brand from the SG Group founded by bar industry luminary Shingo Gokan — has launched in the US after initial launches in Japan (2020) and China (2021). This is one of three shochu expressions for the brand, each one made in collaboration with three different shochu distilleries in Kyushu, Japan. For the Mugi (barley) shochu, five types of barley were used in its production at the Sanwa Shurui Co. For Japanese shochu, no additions are allowed to be added to the final product except water so that means there is no sugar, coloring or artificial flavors added. (SRP $75)
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ageNAS
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Cost
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abv40.0
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Shochu/SojuJapanese shochu is typically distilled from sweet potato (imo), barley (mugi), rice (kome), buckwheat (soba) or sugarcane. Koji, a type of mold, is used in the fermentation process. For Korean soju, a fermentation starter called nuruk is used. Korean Soju is generally made from molasses, tapioca, or sweet potatoes but traditionally was made from rice. Both are distilled to ~25-37% ABV. Neither is typically aged, but can be.
Tasting Notes
"A slightly grassy nose is tinged with jasmine and cooked plums. The palate reveals toasted cereal notes spiced with clove and sage. A savory root vegetable note hits the midpalate along with black tea tannins. The finish is fairly soft with a hint of sweetness and a touch of heat. "