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Daiginjo Genshu / Fukuchiyo Shuzo
Mugi Hokka
Lento Kokuto Shochu
also savory-driven with notes of freshly cut herbs
The experience: This might be a hot take
Masako Mugi Shochu jotojoyofsake Daiginjo Genshu / Fukuchiyo ShuzoThis 100% barley shochu was made by hand using white koji before being distilled just once in an atmospheric pot still which brings out richer aromas and allows for optimal aging. It was aged for more than 11 years, spending some time in ceramic pots and some time in enamel tanks. The ceramic aging allows some oxidation, which creates a rich, umami laden drink that shines on the rocks or diluted with hot water. Masako Mugi (barley) Furusawa Jyozo,
