all

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...

In the world of sake, floral and fruity esters are born from a style of fermenation known as ginjo. Certain yeasts are used in conjunction with a long, low-temperature fermentation...

The essence of sweet potato shochu lies in the freshness of the base ingredient. The SG Shochu IMO uses locally grown sweet potatoes which are transported to the distillery immediately...