Type: Barley Shochu

Mugi, or Barley shochu dates back to the Edo Period, from Kyushu and the Korean Peninsula. The island was known mainly for its abundant rice crop, however typically none was leftover for local farmers. Instead they ate barley based meals and used what was leftover to make barley shochu. This type of shochu is still made today, and can have a wide variety of flavors, from light & refreshing to barrel aged & rich.