Shochu Amabuki Mugi - 72cl

Shochu Amabuki Mugi from Japan's Amabuki Shuzo is a barley distillate produced in the prefecture of Saga that impresses with its rich, enveloping aromas. Shochu is one of the most important liqueurs in Japanese culture, typically made from various ingredients such as rice, sweet potatoes, brown sugar, buckwheat or, indeed, barley. It is a distillate traditionally popular in Kyushu, an island in the south-west of Japan, where the sakagura Amabuki Shuzo operates. The Japanese term 'shochu' comes from the Chinese 'shaojiu', meaning 'burnt liquor', a reference to the heating process during distillation, while the word 'mugi' identifies barley. Several documents report on the consumption of this liqueur as early as the 16th century, particularly in the Kagoshima area, testifying to its historical and cultural value.

Amabuki Mugi Shochu originates from barley of the Nijo Nishinochikara variety grown within Saga Prefecture. The grain is washed and cooked before inoculation with Koji, specifically yellow Koji, a fungus that breaks down the starches in the barley into simple sugars. At this point, the alcoholic fermentation process can begin, resulting in fermented barley, which is then subjected to the distillation process in Pot Still discontinuous stills. Once the distillation process is complete, the shochu is matured in steel tanks for 5 long years, a step that allows for an increase in the aromatic complexity of the distillate and the refinement of its taste.

On visual inspection, Shochu Mugi Amabuki shows a transparent appearance. The nose offers intense and ample hints of ripe fruits, barley candy, marzipan and dried fruits. In the mouth, it is soft and balanced, surprisingly slender, yet not lacking in structure and aromatic richness.