Yokaichi Mugi
Product Not Available Directly to Consumers.
For Wholesale Information, Please Contact Us for Details
For Wholesale Information, Please Contact Us for Details
Distilled at: Kurokabegura, Miyazaki, Japan
ABV: 24.0%
Sulfite Free
Legal Limit on Your Sake Purchase
You must be 21 years or older in order to place orders. Adult signature required upon delivery of all alcohol products.
We are currently shipping sake to the following states:
- All Sake: AK, CA, DC, FL, MA, MN, MT, NV, NH, NM, NC, ND, OR, SC, VA, WI, & WY
- Domestic Sake Only: AZ, CO, CT, GA, ID, IL, IA, KS, ME, MD, MI, MO, NY, PA, TX, & WA
- No products can be shipped outside of the U.S.A.
YOKAICHI MUGI is a barley-based, single-distillation shochu. This process retains great complexity and more influences from the source material. Savory notes of salty, grilled bread or raw buckwheat with brown banana and hints of raspberry and strawberry.
Taste Profile
Hot Cold Room Temp
DRY TO SWEET
ACIDITY
AROMATIC INTENSITY
FLAVOR INTENSITY
LENGTH OF FINISH
BODY
FRUITNESS
SAVORINESS
Personality
Savory with red fruit highlights
Pairing Suggestions
The salty-savory flavors will pair with dry cheeses, such as Parmesan, and tapas like toasted bread with black olive tapenade. YOKAICHI MUGI also has the intensity to work with finely flavored red meat dishes such as carpacio, rare fillet of beef, wagyu tataki.
Serving Recommendations
Neat or with a few drops of water in a small white wine or whiskey glass. Adding the water brings out more fruit notes, decreases the saltiness and makes the mouthfeel even creamier. Warm: Using warm water increases the savoriness and reduces the fruit. For the warm preparation, heat water to 175º F (80º C). Pour in a ratio of 4 parts shochu to 6 parts hot wate, or 5:5 for richer mix. Always pour hot water first, temper the cup, and add shochu lastaiming for an ideal mixed temperature of 100º F - 115º F (40º C - 45º C). Adding shochu to hot water will dissipate or damage the delicate flavor nuances, and cause bitterness.
