Yokaichi Mugi Products

The Yokaichi brand was created to reintroduce the world to honkaku (single distilled) shochu. Crafted at Kurokabegura in Miyazaki, Japan, Yokaichi Mugi uses barley (mugi) wheat polished down to 60%, white koji mold to break down the starch into glucose, and is brewed using low-temperature fermentation (known as ginjikomi, often used for ginjo sake), which produces beautiful aromas and flavors. The vacuum distillation method produces a clean taste and finish. This process allows for great complexity and more influences from the source material. The result is savory notes of salty, grilled bread or raw buckwheat with brown banana and hints of raspberry and strawberry.