Mugi (barley)

Cocktail Society

For any shochu

• ·2 oz shochu
• ·1 oz fresh yuzu juice
• ·4 oz chilled soda water
• ·1 slice of yuzu, lemon, or lime for garnish

Just One Cookbook

For any shochu

• ·½ cup club soda (soda water)
• ·¼ cup shochu (any brand or type)
• ·1 tbsp homemade simple syrup
• ·1 tsp yuzu juice (extract)
• ·ice cubes
• ·1 to 2 tsp korean citron tea (yuja cha) (optional)
• ·lime (optional; can use lemon)

liquor.com

For mugi shochu in general

• ·1 1/2 ounces mizu shochu
• ·1/2 ounce whisky
• ·5 ounces golden delicious soda*
• ·3 dashes bitters
• ·garnish: dried burdock root chip

Pickled Plum

For any shochu

• ·juice of 1/2 lemon
• ·1/4 cup shōchū (or soju)
• ·1/2 cup soda water
• ·1 tablespoon simple syrup (1 tablespoon sugar mixed with 1 tablespoon water)
• ·ice cubes

punchdrink.com · Teppoudama, Tokyo, Japan

For any shochu

• ·scant 1 3/4 ounces shochu
• ·6 to 7 ounces soda water, to top
• ·Garnish: 1 large pinch of gari (pickled ginger slices, pink or yellow)

punchdrink.com · Tokyo Record Bar, New York

For any shochu

• ·2 ounces shochu
• ·1 ounce miso syrup (see editor's note)
• ·3/4 ounce yuzu juice
• ·cynar, to top
• ·soda, to top

punchdrink.com · Orlando Franklin McCray, New York City

For any shochu

• ·2 ounces shochu, preferably mizu
• ·3 ounces fresh-pressed granny smith apple juice
• ·3 ounces fresh-pressed gala apple juice

punchdrink.com · Brian Evans and George Padilla, Brooklyn, New York

For any shochu

• ·1 1/2 ounces shochu
• ·1 1/4 ounce grapefruit juice
• ·3/4 ounce sweetened hojicha tea (see editor's note)
• ·club soda, to top

punchdrink.com · Orlando Franklin McCray, Nightmoves, New York

For mugi shochu in general

• ·1 1/2 ounces mizu saga barley shochu
• ·1/2 ounce bittermens commonwealth tonic liqueur
• ·4 ounces fever-tree sparkling pink grapefruit soda
• ·Garnish: grated grapefruit zest or a grapefruit twist, and a pinch of salt

Umami Mart blog

For imo shochu and mugi shochu in general

• ·6 parts oolong tea (substitute with sencha (green tea) for a sencha-hai)
• ·4 parts shochu (i recommend satsuma imo (sweet potato) or mugi (barley))
• ·ice

Umami Mart blog

For mugi shochu in general

• ·2.5 oz iichiko bar yuzu liqueur
• ·1 oz iichiko barley shochu
• ·0.5 oz fresh lemon juice
• ·ice
• ·club soda
• ·Garnish: lemon peel

Zen Tea Brew blog

For any shochu

• ·1 part shochu to 2 parts green tea
• ·ice

foodandwine.com · Takuma Watanabe (Midnight Blue, L’Americana, Martiny’s, New York)

Written for iichiko Silhouette

• ·1.5 ounces shochu
• ·1/3 ounce lemon juice
• ·1/3 ounce honey syrup
• ·1 pinch of Salt
• ·Club Soda
• ·Lemon slices, for garnish

foodandwine.com · Kevin Sheridan, n/soto (Los Angeles)

Written for Nikaido Oita Mugi Shochu

• ·2 ounces barley tea-infused shochu, such as Nikaido Oita Mugi Shochu
• ·¼ ounce sweet vermouth, such as Lo-Fi Sweet Vermouth
• ·House-made pandan coconut soda (recipe below)
• ·2 dashes orange bitters
• ·Orange peel, for zest
• ·Pandan leaf, for garnish

foodandwine.com · Kendra Hada, ABV Bar (San Francisco)

For mugi shochu in general

• ·2 ounces shochu
• ·2 ounces sparkling apple cider (such as Martinelli's)
• ·Lemon twist, for garnish

iichiko.com · Sanwa Shurui

Written for iichiko Saiten

• ·1 oz iichiko Saiten
• ·1 oz Aperol
• ·0.5 oz Orange Juice
• ·Topped with Prosecco
• ·Topped with Club Soda
• ·Citrus Wheel

iichiko.com · Sanwa Shurui

Written for iichiko Silhouette

• ·2 oz iichiko Silhouette
• ·Topped with Club Soda
• ·Muddled Blackberries

iichiko.com · Sanwa Shurui

Written for iichiko Silhouette

• ·2 oz iichiko Silhouette
• ·0.5 oz Blood Orange Juice
• ·Topped with East India Tonic

iichiko.com · Sanwa Shurui

Written for iichiko Saiten

• ·2 oz iichiko Saiten
• ·1 oz Lime Juice
• ·0.75 oz Simple Syrup
• ·Topped with Club Soda
• ·Cucumber Slice

iichiko.com · Sanwa Shurui

Written for iichiko Silhouette

• ·2 oz iichiko Silhouette
• ·0.5 oz Violet Liqueur
• ·Topped with Club Soda

iichiko.com · Sanwa Shurui

Written for iichiko Silhouette

• ·2 oz iichiko Silhouette
• ·Topped with Fever-Tree Grapefruit
• ·Grapefruit Slice

iichiko.com · Sanwa Shurui

Written for iichiko Saiten

• ·2 oz iichiko Saiten
• ·Topped with Tonic Water
• ·Lemon or Orange Wedges

iichiko.com · Sanwa Shurui

Written for iichiko Saiten

• ·2 oz iichiko Saiten
• ·1 oz Lime Juice
• ·1 oz Ginger or Simple Syrup
• ·Top with Ginger Beer/Soda
• ·Lime Wedge

imbibemagazine.com · Bar Goto Niban, Brooklyn

For mugi shochu in general

• ·1 oz. coffee-infused mugi shochu
• ·2 tsp. coffee liqueur
• ·1 oz. chilled tonic water
• ·3 oz. chilled soda water

JSS Shochu · Matthew Hunter, New York, NY

For mugi shochu in general

• ·1.5 oz Mugi Shochu (Barley), Hyakunen No Koduoku, Barrel-Aged 100 years of solitude, Kuroki Honten, Miyazaki
• ·1.5 oz carbonated hojicha tea
• ·1.5 oz coconut soda

JSS Shochu · Jenna Hemsworth, Sydney, Australia

Written for iichiko Saiten

• ·30mL Mugi Shochu (Barley), Iichiko Saiten, Oita
• ·10mL Campari
• ·10mL lemon juice
• ·60mL grapefruit, sage and pink peppercorn soda

JSS Shochu · Toms Remers, Riga, Latvia

For mugi shochu in general

• ·60ml Mugi Shochu (Barley), Kanehachi, Oita
• ·10ml Mezcal
• ·15ml sea water
• ·7ml dill syrup

JSS Shochu · Masa Urushido, New York, NY

For mugi shochu in general

• ·1.5oz Mugi Shochu (Barley), Mizu No Mai-Lemon Glass, Saga
• ·3/4oz salted yuzu sherbet
• ·Soda water

Mutual Trading

For mugi shochu in general

• ·1.5 oz (45 ml) Barley Shochu
• ·3 oz (90 ml) Ginger beer
• ·0.5 oz (15 ml) Fresh lime juice
• ·Lime wedge, for garnish
• ·Large ice cubes

St. George Spirits · Chris Lane, Ramen Shop, Oakland

For any shochu

• ·1 1/4 oz St. George California Shochu
• ·3 oz Fever Tree Tonic
• ·2 oz Q Club Soda

Takara Sake USA · Amy Traynor

For any shochu

• ·Ikkoman Honkaku Shochu: 2 oz
• ·Italicus: 0.5 oz
• ·Maldon Sea Salt: 1 dash
• ·Fever-Tree Light Tonic: 1 part

Takara Sake USA · Amy Traynor

For any shochu

• ·Ikkomon Honkaku Shochu: 2 oz
• ·Blood Orange Juice: 1 oz
• ·Allspice Dram: 1 bar spoon
• ·Ginger Beer: 1 part

Takara Sake USA · Amy Traynor

Written for Yokaichi Mugi Honkaku Barley Shochu

• ·Yokaichi Mugi (Barley) Shochu: 2.5 oz
• ·Lemon Juice: 0.75 oz
• ·Yuzu Syrup: 0.5 oz
• ·Top with: Sparkling Water

punchdrink.com · Kenta Goto, New York City

Written for iichiko Saiten

• ·1 ounce plus 5 teaspoons shochu, preferably iichiko saiten
• ·1/2 teaspoon mezcal, preferably fidencio joven
• ·3/4 ounce citrus blend (equal parts lemon and lime juice)
• ·5 teaspoons simple syrup
• ·1 1/2 teaspoons celery juice

punchdrink.com · Christian Suzuki, Kagano (Pop Up!), San Francisco

Written for iichiko Saiten

• ·1 1/2 ounces shochu, preferably iichiko saiten
• ·1/2 ounce pandan-vanilla syrup (see editor's note)
• ·1/2 ounce lime juice
• ·2 ounces united sodas of america white grape

thesgshochu.com

Written for SG Shochu MUGI

• ·the sg shochu mugi 40ml
• ·espresso 30ml
• ·maple syrup 7ml
• ·fresh rosemary

thesgshochu.com

Written for SG Shochu MUGI

• ·the sg shochu mugi 40ml
• ·home made ginger honey 40ml
• ·lime 13ml
• ·soda 75ml

thesgshochu.com

Written for SG Shochu MUGI

• ·the sg shochu mugi 40ml
• ·cointreau 20ml
• ·lemon juice 13ml
• ·angostura bitters 1 dash
• ·orange bitters 1 dash

foodandwine.com · Shingo Gokan, Angel’s Share (New York City)

For mugi shochu in general

• ·1½ ounces barley shochu
• ·1 ounce yuzu juice
• ·½ ounce agave syrup
• ·2 shiso leaves (1 torn, 1 garnish)
• ·Plum‑salt, for rim

gastronomblog.com · Leah Hall, Gastronom Cocktails

Written for iichiko Silhouette

• ·1.75 ounces iichiko silhouette Shochu
• ·.75 ounce triple sec
• ·.50 ounce freshly squeezed lemon juice
• ·4 dashes orange bitters
• ·brown sugar for rimming glass

iichiko.com · Sanwa Shurui

Written for iichiko Saiten

• ·1.5 oz iichiko Saiten
• ·1 oz Lime Juice
• ·0.75 oz Simple Syrup
• ·Topped with Club Soda
• ·Muddled Blueberries
• ·Mint Sprig

iichiko.com · Sanwa Shurui

Written for iichiko Saiten

• ·1.5 oz iichiko Saiten
• ·0.75 oz Lime Juice
• ·0.5 oz Grapefruit Juice
• ·0.75 oz Rosemary Syrup
• ·Rosemary Sprig + Grapefruit Wedge

iichiko.com · Sanwa Shurui

Written for iichiko Saiten

• ·1.5 oz iichiko Saiten
• ·0.75 oz Lime Juice
• ·0.5 oz Grapefruit Juice
• ·0.75 oz Thyme Syrup
• ·Topped with Club Soda
• ·Mint Sprig + Grapefruit Wheel

iichiko.com · Sanwa Shurui

Written for iichiko Saiten

• ·1.5 oz iichiko Saiten
• ·1 oz Aperol
• ·0.75 oz Lime Juice
• ·0.5 oz Simple Syrup
• ·Topped with Prosecco
• ·2 Muddled Cucumber Slices

iichiko.com · Sanwa Shurui

Written for iichiko Saiten

• ·2 oz iichiko Saiten
• ·4 Lime Wedges
• ·2-3 tbsp Sugar
• ·Top with Club Soda

iichiko.com · Sanwa Shurui

Written for iichiko Silhouette

• ·1.5 oz iichiko Silhouette
• ·1 oz Lychee Rosemary Syrup
• ·Topped with Club Soda
• ·Rosemary Sprig

iichiko.com · Sanwa Shurui

Written for iichiko Saiten

• ·2 oz iichiko Saiten
• ·1 oz Lime Juice
• ·0.75 oz Simple Syrup
• ·0.5 oz Pineapple Juice
• ·Mint Sprig + Fruit

iichiko.com · Sanwa Shurui

Written for iichiko Saiten

• ·2 oz iichiko Saiten
• ·0.75 oz Lemon Juice
• ·0.5 oz Mint Syrup
• ·0.25 oz Orange Juice
• ·0.5 oz Triple Sec
• ·Mint Sprigs

iichiko.com · Sanwa Shurui

Written for iichiko Saiten

• ·2 oz iichiko Saiten
• ·0.5 oz Lime Juice
• ·0.5 oz Grapefruit Juice
• ·0.5 oz Simple Syrup
• ·0.5 oz Triple Sec
• ·Citrus Wheel

iichiko.com · Sanwa Shurui

Written for iichiko Silhouette

• ·2 oz iichiko Silhouette
• ·0.75 oz Lime Juice
• ·0.5 oz Simple Syrup
• ·Green Peppers

iichiko.com · Sanwa Shurui

Written for iichiko Saiten

• ·1.5 oz iichiko Saiten
• ·0.75 oz Lemon Juice
• ·0.25 oz Yuzu Juice
• ·0.5 oz Simple Syrup
• ·0.5 oz Peach Schnapps
• ·Topped with Club Soda
• ·Peach Slice

iichiko.com · Sanwa Shurui

Written for iichiko Saiten

• ·2 oz iichiko Saiten
• ·0.75 oz Matcha Syrup
• ·0.75 oz Lime Juice
• ·0.5 oz Pineapple Juice
• ·0.25 oz Yuzu Juice
• ·Muddled Basil

iichiko.com · Sanwa Shurui

Written for iichiko Saiten

• ·1.5 oz iichiko Saiten
• ·1 oz Campari
• ·0.5 oz Lime Juice
• ·0.5 oz Pineapple Juice
• ·0.5 oz Simple Syrup
• ·Fruit Garnish

iichiko.com · Sanwa Shurui

Written for iichiko Silhouette

• ·1.5 oz iichiko Silhouette
• ·1 oz Pear Juice
• ·0.75 oz Simple Syrup
• ·0.75 oz Lemon Juice
• ·Topped with Prosecco
• ·Pear Slices

iichiko.com · Sanwa Shurui

Written for iichiko Saiten

• ·2 oz iichiko Saiten
• ·1 oz Lime Juice
• ·1 oz Simple Syrup
• ·Topped with Club Soda
• ·Mint Sprigs

iichiko.com · Sanwa Shurui

Written for iichiko Saiten

• ·2 oz iichiko Saiten
• ·1 oz Lemon Juice
• ·0.5 oz St. Germain
• ·0.25 oz Simple Syrup
• ·Lemon Peel

iichiko.com · Sanwa Shurui

Written for iichiko Saiten

• ·2 oz iichiko Saiten
• ·0.75 oz Lime Juice
• ·0.75 oz Matcha Syrup
• ·0.25 oz Yuzu Juice
• ·Muddled Jalapeño Peppers

iichiko.com · Sanwa Shurui

Written for iichiko Saiten

• ·2 oz iichiko Saiten
• ·1 oz Lime Juice
• ·0.75 oz Desert Pear Syrup
• ·2 Jalapeño Pepper Slices
• ·Lime Wheel

iichiko.com · Sanwa Shurui

Written for iichiko Silhouette

• ·2 oz iichiko Silhouette
• ·0.5 oz Strawberry Liqueur
• ·Topped with Club Soda
• ·Fruit of Choice

iichiko.com · Sanwa Shurui

Written for iichiko Saiten

• ·1.5 oz iichiko Saiten
• ·1 oz Lime Juice
• ·0.75 oz Mint Syrup
• ·Muddled Strawberries
• ·Topped with Club Soda
• ·Mint Sprig + Strawberry

iichiko.com · Sanwa Shurui

Written for iichiko Saiten

• ·2 oz iichiko Saiten
• ·0.75 oz Matcha Syrup
• ·0.5 oz Lime Juice
• ·0.5 oz Cucumber Juice
• ·0.25 oz Yuzu Juice
• ·Cucumber Slices

iichiko.com · Sanwa Shurui

Written for iichiko Silhouette

• ·1.5 oz iichiko Silhouette
• ·1 oz Honey Dew Melon Juice
• ·0.75 oz Ginger Syrup
• ·0.75 oz Lemon Juice
• ·6 Basil Leaves

iichiko.com · Sanwa Shurui

Written for iichiko Saiten

• ·2 oz iichiko Saiten
• ·1 oz Lime Juice
• ·0.75 oz Simple Syrup
• ·Lime Wheel

iichiko.com · Sanwa Shurui

Written for iichiko Saiten

• ·1.5 oz iichiko Saiten
• ·0.75 oz Lemon Juice
• ·0.25 oz Yuzu Juice
• ·0.5 oz Simple Syrup
• ·Topped with Prosecco
• ·2 Muddled Watermelon Slices

iichiko.com · Sanwa Shurui

Written for iichiko Saiten

• ·2 oz iichiko Saiten
• ·1 oz Lemon Juice
• ·0.75 oz Simple Syrup
• ·1 oz White Tea (Cold)
• ·Flower Sprig or Herb Sprig

iichiko.com · Sanwa Shurui

Written for iichiko Saiten

• ·2 oz iichiko Saiten
• ·0.75 oz Lime Juice
• ·0.75 oz Simple Syrup
• ·0.25 oz Yuzu Juice
• ·Topped with Club Soda
• ·Mint Sprigs

imbibemagazine.com · Julia Momosé

For mugi shochu in general

• ·1 1/2 oz. barley shochu (Kintaro Honkaku suggested)
• ·1/2 oz. crème de cassis
• ·1/2 oz. Cynar
• ·1/4 oz. Bénédictine
• ·1/4 oz. simple syrup (1:1)
• ·1/4 oz. fresh lemon juice
• ·Garnish: rosemary sprig

imbibemagazine.com · Takuma Watanabe, Martiny's, New York City

Written for iichiko Saiten

• ·1 1/2 oz. iichiko Saiten shochu
• ·2 oz. pineapple juice
• ·1/2 oz. yuzu juice
• ·1/2 oz. basil syrup
• ·Garnish: basil leaf

imbibemagazine.com · Casa Sensei, Fort Lauderdale

Written for Mizu Shochu Saga Barley

• ·2 oz. shochu (Casa Sensei uses Mizu "Saga Barley")
• ·1/2 oz. fresh lime juice
• ·1/2 oz. peach purée
• ·1/2 oz. simple syrup (1:1)
• ·Fresh egg white (pasteurized if you like)
• ·Garnish: Peychaud’s bitters

JSS Shochu · Ben Rojo, New York, NY

For mugi shochu in general

• ·45mL Sakura-casked Mugi Shochu (Barley), Mizu no Mai, Saga
• ·90mL charred pineapple and Thai basil water (clarified juice)
• ·5mL kokuto (black sugar) coconut syrup

JSS Shochu · Chris Bostick, HalfStep, Austin TX

For any shochu

• ·2.5 oz Shiranami Kuradashi Shochu
• ·0.75 oz pink peppercorn chamomile syrup
• ·0.375 oz lemon juice
• ·0.375 oz lime juice
• ·Egg white

JSS Shochu · Takuma Watanabe, New York, NY

Written for iichiko Saiten

• ·45ml Mugi Shochu (Barley), Iichiko Saiten, Oita
• ·15ml simple syrup
• ·75ml milk-washed Kabosu & Kinako
• ·Top with soda

JSS Shochu · Gracie Peters, Sydney, Australia

Written for iichiko Saiten

• ·30ml Muji Shochu (Barley), Iichiko Saiten, Oita
• ·30ml blood orange grapefruit cordial
• ·20ml lime juice

JSS Shochu · Kevin Diedrich, Kona’s Street Market and Pacific Cocktail Haven, San Francisco

Written for iichiko Saiten

• ·2 oz Cucumber infused Iichiko Saiten
• ·0.75 oz lemon juice
• ·0.75 oz lemon verbena syrup
• ·2 dashes orange bitters

JSS Shochu · Mike Enright, Sydney, Australia

Written for Genkai "Iki"

• ·30ml Mugi Shochu (Barley), Genkai 'Iki' Super Gold, Iki
• ·30ml Ki No Be Gin
• ·5ml Geraldton Wax Distillate
• ·5ml lemongrass distillate
• ·5ml Green Chartreuse

Mutual Trading · Lisa Copenhaver, Beverage Director, Claremont Club, California

For mugi shochu in general

• ·1 ¾ shot iichiko Barley Shochu
• ·.75 shot simple syrup
• ·ginger ale
• ·lemon twist

Nankai Shochu

For any shochu

• ·2 oz Nankai Shochu/Gold
• ·2 Figs
• ·0.5 oz Honey Syrup (Water : Honey (1:1))
• ·1/3 Lemon

St. George Spirits · Chris Lane, Ramen Shop, Oakland

For any shochu

• ·1 3/4 oz St. George California Shochu
• ·1/4 oz St. George Terroir Gin
• ·3/4 oz fresh lemon juice
• ·1/2 oz pineapple juice
• ·1/2 oz orgeat, like Small Hand Foods
• ·1/4 oz vanilla syrup
• ·1/4 oz ginger syrup

St. George Spirits · Dan Rek

For any shochu

• ·1 1/2 oz St. George California Shochu
• ·3/4 oz St. George Spiced Pear Liqueur
• ·3/4 oz fresh lemon juice
• ·1/2 oz cinnamon syrup
• ·1/4 oz vanilla syrup

Takara Sake USA · Amy Traynor

For any shochu

• ·Ikkomon Honkaku Shochu: 2.5 oz
• ·Lemon Juice: 0.5 oz
• ·Apple Cider Syrup: 0.5 oz
• ·Cardamom Bitters: 1 dash
• ·Peach Bitters: 2 dashes

Takara Sake USA · Martha Chong

For any shochu

• ·Takara Shochu: 2.0 oz
• ·Lime Juice: 0.5 oz
• ·Grenadine: 0.5 oz
• ·MIO Sparkling Sake: 2-3 oz

Takara Sake USA · Kevin Diedrich, Pacific Cocktail Haven

Written for Yokaichi Mugi Honkaku Barley Shochu

• ·Yokaichi Mugi: 2.0 oz
• ·Lime Juice: 0.75 oz
• ·Turbinado Syrup: 0.75 oz
• ·Lime Disc: 1

Takara Sake USA · Martha Chong

For any shochu

• ·Takara Shochu: 1.5 oz
• ·Kinsen Plum or Takara Plum Wine: 1.0 oz
• ·Lime Juice: 0.5 oz
• ·Simple Syrup: 0.5 oz
• ·Lime: 1

Takara Sake USA · Vivian Cromwell

Written for Yokaichi Mugi Honkaku Barley Shochu

• ·Yokaichi Mugi (Barley) Shochu: 2.0 oz
• ·Lemon Juice: 0.75 oz
• ·Golden Berry Syrup*: 0.75 oz
• ·Passion Fruit Puree: 0.5 oz
• ·egg white: a half
• ·Angostura Bitters: splash

Takara Sake USA · Amy Traynor

Written for Yokaichi Mugi Honkaku Barley Shochu

• ·Yokaichi Mugi (Barley) Shochu, hibiscus-infused*: 2.5 oz
• ·Takara Plum: 1.0 oz
• ·Lemon Juice: 1.0 oz
• ·Amaretto: 0.5 oz

Takara Sake USA · Amy Traynor

Written for Yokaichi Mugi Honkaku Barley Shochu

• ·Yokaichi Mugi Shochu: 2 oz
• ·orgeat: 0.5 oz
• ·Lime Juice: 0.5 oz
• ·Top with: Sanzo Yuzu sparkling water

Takara Sake USA · Jordan Hughes

For any shochu

• ·Aged Shochu: 1.5 oz
• ·Fresh Lime Juice: 0.75 oz
• ·Jasmine Green Tea Syrup: 0.5 oz
• ·Sho Chiku Bai Shirakabegura MIO Sparkling Sake: 2 oz

liquor.com

Written for iichiko Saiten

• ·1 ounce serrano-chile-infused shochu
• ·7/10 ounce iichiko saiten shochu
• ·4 ounces tomato juice
• ·1/2 ounce lime juice, freshly squeezed
• ·1 pinch sea salt
• ·olive

Pickled Plum

For any shochu

• ·ice cubes
• ·1/4 cup shōchū (such as iichiko)
• ·3/4 cup sparkling water
• ·1 1/2 tablespoon umezu (plum vinegar)
• ·1/2 teaspoon plain rice vinegar
• ·1/2 teaspoon honey (optional)
• ·1 large soft umeboshi (japanese pickled plum)
• ·1 shiso leaf, whole or shredded, for garnish (optional)

thesgshochu.com

Written for SG Shochu MUGI

• ·the sg shochu mugi 45ml
• ·oloroso sherry 15ml
• ·maple syrup 2 bar spoons
• ·angostura bitters 2 dashes
• ·orange peel

Umami Mart blog

For mugi shochu in general

• ·3 oz iichiko barley shochu
• ·2 oz umami mart x far leaves ohayo hojicha tea
• ·ice
• ·Garnish: lemon peel

iichiko.com · Sanwa Shurui

Written for iichiko Saiten

• ·2 oz iichiko Saiten
• ·2 oz White Peach Juice
• ·Topped with Prosecco
• ·Peach Half + Flower

iichiko.com · Sanwa Shurui

Written for iichiko Saiten

• ·2 oz iichiko Saiten
• ·4 oz Tomato Juice
• ·0.5 oz Lemon Juice
• ·2 tbsp Grated Horseradish
• ·2 Dashes Valentina Hot Sauce
• ·6 Dashes Worcestershire
• ·1 Pinch Celery Salt
• ·1 Pinch Black Pepper & Salt
• ·Celery, Lemon, Bacon (optional)

imbibemagazine.com · Julia Momosé (Kumiko)

For any shochu

• ·5 oz. hot bancha
• ·1 1/2 oz. shochu
• ·1/4 oz. rich honey syrup
• ·Garnish: lemon or orange wheel

JSS Shochu · Juris Kenins, Riga, Latvia

For mugi shochu in general

• ·30ml Mugi Shochu (Barley), Kanehachi, Ooita
• ·30ml hot water
• ·30ml tomato water

Mutual Trading

For any shochu

• ·2 ounce Shochu
• ·2 ounce cranberry juice
• ·Club soda

Nankai Shochu

For any shochu

• ·1.5 oz Nankai Shochu/Gold
• ·3 oz Orange Juice
• ·1 tsp Grenadine Syrup

Barrow's Intense

For any shochu

• ·1 oz Barrow's Intense Ginger Liqueur
• ·1 oz shochu
• ·1 oz Campari
• ·Orange peel, for garnish

punchdrink.com · Kenta Goto, Bar Goto, New York City

For mugi shochu in general

• ·2 ounces barley shochu, preferably mizu no mai
• ·2 teaspoons aged gin, preferably berkshire ethereal gin
• ·1 1/2 teaspoons cane syrup (2:1, sugar:water)
• ·1 pinch hitachino no shizuku

punchdrink.com · Tom Liu, Los Angeles

Written for iichiko Saiten

• ·3 ounces buckwheat tea concentrate (see editor's note)
• ·1 1/2 ounces shochu, such as iichiko saiten
• ·3/4 ounce lemon cordial (see editor's note)
• ·5 drops saline solution (25%)
• ·4 1/4 ounces soda water

Tokyo Weekender · Shun Kosaka

Written for Nikaido Kitchomu Barley Shochu

• ·nikaido kitchomu (mugi shochu) 40ml
• ·fuutan (imo shochu with kuro koji) 10ml
• ·lillet blanc (mixed with roasted rice and yuzu peel) 10ml
• ·lemon peel to garnish

iichiko.com · Sanwa Shurui

Written for iichiko Saiten

• ·2 oz iichiko Saiten
• ·0.25 oz Simple Syrup
• ·2-3 Dashes Angostura Bitters
• ·Orange Slice

iichiko.com · Sanwa Shurui

Written for iichiko Saiten

• ·2 oz iichiko Saiten
• ·0.5 oz Bianco Vermouth
• ·2 Dashes Orange Bitters
• ·Lemon Peel

imbibemagazine.com · Deep Dive

Written for iichiko Silhouette

• ·1 1/2 oz. shochu (Deep Dive uses iichiko Silhouette, a mugi shochu)
• ·1 1/2 oz. Mancino Sakura vermouth
• ·2 dashes orange bitters
• ·Garnish: edible orchid or orange twist

imbibemagazine.com

For mugi shochu in general

• ·1 1/2 oz. barley shochu
• ·1 oz. fino sherry
• ·1/2 oz. dashi broth
• ·Garnish: cone of toasted yakinori seaweed

JSS Shochu · Juris Kenins, Riga, Latvia

For mugi shochu in general

• ·60ml Mugi Shochu Amber Water*
• ·1 dash orange flower water
• ·10ml Abavas Berry Distillate
• ·*Shochu Amber Water
• ·120ml Mugi Shochu (Barley), Kanehachi, Oita
• ·60ml Amber Water*

JSS Shochu · David Nguyen Luu, Singapore

Written for iichiko Saiten

• ·45ml Mugi Shochu (Barley), Iichiko Saiten, Oita
• ·15ml pandan syrup
• ·10ml yuzu vinegar
• ·110ml strawberry water

JSS Shochu · A-K Hada, New York, NY

For mugi shochu in general

• ·2 oz Mugi Shochu (Barley), Aokage, Yanagita, Miyazaki
• ·0.5 oz Oloroso sherry
• ·0.5 oz chestnut orgeat
• ·0.25 oz Mr. Black Coffee Liqueur
• ·1.5 oz seltzer water
• ·Orange twist and cherry as garnish

JSS Shochu · Vlad Novikov, SilverLyan, Washington D.C.

Written for iichiko Saiten

• ·2 oz Sakura Iichiko Saiten
• ·⅔ oz Apple Skin Vermouth
• ·⅔ oz Barley Rooibos
• ·3 dash Pink Peppercorn Orange Bitters
• ·1 dash Saline Solution

JSS Shochu · Caer Ferguson, Daijoubu

Written for iichiko Silhouette

• ·2.5 oz Butter fat-washed Iichiko Silhouette
• ·2 dashes Angostura Bitters
• ·0.5 oz Mugicha Syrup
• ·Orange Twist

JSS Shochu · Nikola Nikoletic, Patent Pending, New York City

For mugi shochu in general

• ·2.5 oz Kogin No Sayaki Barley Shochu
• ·0.5 oz Bitter Bianco
• ·3 dash Sakura bitters

JSS Shochu · Ryan Chetiyawardana, London, United Kingdom

Written for iichiko Saiten

• ·40ml Mugi Shochu (Barley), Iichiko Saiten, Oita
• ·10ml St. Germain
• ·15ml Tio Pepe
• ·3 dashes Cornish Pastis
• ·1 stem Kinome Leaf

JSS Shochu · Aaron Plein, PABU, San Francisco

For any shochu

• ·2 oz Ginza no Kohaku Shochu
• ·0.5 oz Lo-Fi Gentian Amaro
• ·0.25 oz Moroccan Mint Tea

JSS Shochu · Mike Enright, Sydney, Australia

For mugi shochu in general

• ·60ml Mugi Shochu (Barley), Tazunedori Iki No Hana, Iki
• ·15ml Finger lime Cordial
• ·2 drops Salt Bush Tincture

St. George Spirits · Drew Record

For any shochu

• ·1 oz St. George California Umeshu
• ·3/4 oz St. George California Shochu
• ·3/4 oz St. George Valley Gin
• ·1/2 oz Lillet Blanc
• ·rinse St. George Absinthe Verte

Takara Sake USA · Vivian Cromwell

Written for Yokaichi Mugi Honkaku Barley Shochu

• ·Pandan Infused Yokaichi Mugi Shochu*: 1.5 oz
• ·Coconut Washed Dry Vermouth**: 1.5 oz
• ·Yuzu Bitters: 2 dashes
• ·Pineapple Anise Bitters: 1 dash

Takara Sake USA · Martha Chong

Written for Yokaichi Mugi Honkaku Barley Shochu

• ·Yokaichi Mugi (Barley): 2 oz.
• ·Takara Plum Wine: 3/4 oz.
• ·Orange Peel: 1

Takara Sake USA

For any shochu

• ·Takara Shochu or Sho Chiku Bai Extra-Dry: 2.5 oz
• ·Dry Vermouth: 1/4 oz
• ·Cocktail Olives topped with Tobiko Caviar: To preference

Takara Sake USA · Jessica Moncada

Written for Yokaichi Mugi Honkaku Barley Shochu

• ·Yokaichi Mugi: 0.5 oz
• ·Lillet: 0.75 oz
• ·Vodka: 0.5 oz
• ·Cherry Bitters: 2 dashes
• ·Lemon Peel: 1

Takara Sake USA · Jordan Hughes

Written for Yokaichi Mugi Honkaku Barley Shochu

• ·Cacao Bitters: 1-2 dashes
• ·Amaro Meletti: 1 oz
• ·Yokaichi Mugi Honkaku Shochu: 1 oz
• ·Sho Chiku Bai Nigori Silky Mild: 1 oz

punchdrink.com · Don Lee, Existing Conditions, New York

For any shochu

• ·2 ounces iichiko shochu
• ·1 1/2 ounces grapefruit juice
• ·2 pinches genmai
• ·1/2 ounce water
• ·2 teaspoons sugar

iichiko.com · Sanwa Shurui

Written for iichiko Saiten

• ·1.5 oz iichiko Saiten
• ·1.5 oz Red Wine
• ·1 oz Orange Juice
• ·1 oz Pineapple Juice
• ·0.5 oz Simple Syrup
• ·Muddled Berries

JSS Shochu · Odd Strandbakken, Oslo, Norway

Written for iichiko Saiten

• ·200ml Mugi Shochu (Barley), Iichiko Saiten, Ooita
• ·450ml Forest Stock*
• ·50ml mirin
• ·*Forest Stock
• ·600ml cold water
• ·5g dehydrated chanterelles
• ·5g dehydrated rosemary leaves

JSS Shochu · Shingo Gokan, Tokyo, Japan

Written for SG Shochu MUGI

• ·20ml SG Mugi Shochu (Barley)
• ·10ml Hoshiko Umeshu
• ·5ml Oloroso sherry
• ·5ml Fino sherry
• ·8ml clarified orange juice
• ·8ml water
• ·5g katsuo-bushi

St. George Spirits · Gio Giambrone, Kiko, NYC

For any shochu

• ·1 oz St. George California Shochu
• ·1 oz adzuki cordial
• ·1/2 oz toasted coconut Dolin Blanc
• ·1/4 oz Verjus blanc
• ·2 1/2 oz water
• ·To make adzuki cordial:
• ·250 g sweet red bean paste
• ·250 g boiling water
• ·200 g white sugar
• ·3 g citric acid
• ·2 g malic acid
• ·To make toasted coconut Dolin Blanc:
• ·750 ml Dolin Blanc
• ·150 sweetened coconut flakes