Watanabe Distillery · Miyazaki · Mugi (barley)
Pour this first
Mannen Boshi 'Genshu' Barley Shochu, long, with Mugicha (barley tea), and Genmaicha.
Oolong-hai and green tea highballs are on every izakaya menu, and barley is clean enough to let the tea lead.
One part shochu to three or four parts mixer, plenty of ice. If it tastes thin, go two to three next time. That is the whole method.
Mugi shochu from Watanabe Distillery in Miyazaki. Importer's tasting notes: toast, spice, rich. Nobody here has tasted this one, so the profile below is estimated from what its importer publishes rather than from the glass.
Tap a family to narrow it down. Every suggestion carries its reasoning, so if the reasoning does not convince you, ignore the suggestion.
Green tea with popped, toasted rice. Cold-brew it. Comfort in a glass.
Cold-brewed or hot. Roasted green tea, low in bitterness, high in toast. The oyuwari of teas.
Cold, unsweetened barley tea. Every Japanese fridge has a pitcher in summer. Mix one to three over ice.
Unsweetened, cold. One part shochu to three or four parts tea, over ice. It is the drink half of Japan orders with dinner.
Hot water in the glass first, spirit poured on top so it mixes itself. Around 40C in the glass is the sweet spot. This is not the only way, it is one way.
Cold brew, unsweetened. For barley, brown-sugar, cask-aged and awamori bottles; it will bury a daiginjo.
Cold-brewed Earl Grey brings bergamot; plain black tea brings tannin. For the aged and brown-sugar bottles.
The gentle ginger. For bottles that a ginger beer would bully.
Bitter, bright and forgiving. Ruby or white both work; white is drier. The grapefruit sour is a real bar order in Japan, not a novelty.
Cold-brewed sencha, unsweetened. The green tea highball is one of the most common ways shochu is actually drunk in Japan.
Cold-brewed. Floral without sugar. The jasmine highball is a real menu item in Japan.
Oita's citrus, softer than sudachi. Bartenders in Oita mix it with the local barley shochu and soda.
Eaten whole, peel and all. Muddle a few in a glass; the peel gives bitterness, the flesh gives tartness.
Cold, and fizzy enough to matter. One part spirit to three or four parts soda for shochu; one to one for sake.
Soft water, cold, over ice or not. One to one is normal. Mix a day ahead (maewari) and the edges round off.
A small green citrus from Tokushima, sharper and more herbal than lime. Sold frozen or as juice in Japanese markets.
Fino or manzanilla. Savory, salty, bone dry.
Fresh in season, dried the rest of the year. Apricot and umeshu share a family, which is why they get along.
Juiced, or a stalk as the stirrer. Savory, salty and cold.
Fresh in early summer; morello or amarena in syrup otherwise. Dark cherry for aged bottles, bright cherry for sparkling.
Ribbons or muddled slices. Cucumber is what turns a glass of sake into something you would drink on a porch.
Diluted one to one with warm water so it mixes cold. A little goes far; taste before adding more.
Bruised stalks steeped in the spirit, or a syrup. Citrus without acid, which is useful when you want aroma but not sourness.
Green shiso leaves, slapped or muddled gently. Red shiso as a syrup. Japan already makes shiso shochu, which tells you it works.
Gentler than rosemary. Steep a sprig, or use a thyme syrup.
Good tomato juice, or a ripe tomato muddled and strained. Sake's umami and tomato's are chemically the same thing.
Umeboshi (salt-pickled), ume syrup, or the fruit's own liqueur. Sour, salty and savory at once.
Orange with a raspberry edge. Winter fruit; worth waiting for.
A spicy one, not a sweet one. The mule format works for every dark shochu and most sake.
Sharper and greener than lemon. The citrus for anything built on brown sugar or tropical fruit.
Whisked into a slurry first, never dumped in dry. Bitter, umami and creamy at once.
Sweet, low-acid Japanese mandarin. Juice it or drop segments in a glass. It needs a squeeze of something sharper alongside.
Fresh orange juice for a sparkling sake mimosa; the peel for stirred drinks with aged bottles.
Dry cava or crémant. Topping sake with it adds the acid and the bubbles sake lacks in one pour.
The Japanese citrus that tastes like grapefruit, mandarin and lemon at once, with a floral peel. A little zest or juice goes a long way.
A sesame syrup, or a rim of ground sesame and salt. Toasty and rich.
A spoon of the brine, and a slice as garnish. Sweet, sour and hot at once.
A dried shiitake steeped in the spirit for a day. Savory and strange in the best way.
A drop. Think of it as salt with depth, for the savory glass only.
One salted plum, crushed with a spoon in the glass. Salty, sour, savory.
Fresh juice, never bottled. The building block of the lemon sour, and the fastest way to give sake the acidity it does not have on its own.
The shortcut to a sour when there is no fresh lemon. Less sweet is better.
A dry tonic (Fever-Tree, Q). One part spirit, three parts tonic, a citrus wedge.
Coconut water for lengthening, coconut milk or cream for weight.
Almond syrup with a touch of orange blossom. The tiki sweetener, and kokuto shochu is a tiki spirit waiting to happen.
Cold-pressed juice or thin slices. Green apple is the aroma many ginjo sake already carry, so this is amplification rather than addition.
Muddled gently with citrus. Thai basil brings anise, Italian basil brings pepper.
A few crushed pods, or a syrup. Floral, citrusy and warm at once; it bridges fruit and spice.
Cold-brewed chamomile as a lengthener, or steeped in the spirit.
A stick in hot water with the spirit, or a light syrup. Winter.
Fronds, gently muddled. For the savory, saline glass.
Dolin dry or Noilly Prat. A quarter of the sake's volume, stirred.
Ripe honeydew, juiced or in cubes. If a bottle says melon on the label, this is the proof.
Young sansho leaves, clapped between the palms and floated. Hard to find outside Japanese markets in spring, worth the hunt.
Torn leaves steeped briefly. Perfumed citrus without juice.
Dark, in small amounts, for the cask and sweet-potato bottles.
Green muscat grapes, halved or juiced. Shine Muscat if you can find it.
Cointreau or a dry curaçao. The sweet-and-citrus half of any sour.
Dried osmanthus flowers steeped, or the syrup. Apricot and honey, and the smell of October in Japan.
A good one (Giffard, Merlet). A shortcut to the bellini when peaches are out of season.
Ripe pear, muddled or as nectar. Delicate, so it belongs with delicate bottles.
One star, steeped, for the dark bottles.
Sweet, sour, almondy. A splash does the work of both syrup and citrus.
The bellini fruit. Nectar from a Japanese market, or a ripe peach muddled through a strainer.
The Korean-style yuzu preserve sold in jars. A spoon in hot water with shochu, or shaken cold.
Sweet yuzu liqueur, usually on a sake or shochu base. A shortcut to yuzu when the fruit is out of season.
Fresh figs muddled, or fig jam. For the aged and the brown-sugar bottles only.
Bolder than white peach, closer to apricot. For bottles with more weight.
A small piece steeped in the bottle overnight. Savory depth without salt.
White miso whisked into a syrup, a small spoon per drink. Salty, sweet and savory at once.
A bar spoon, no more. Salt, and the savory note that comes with it.
A pinch in the glass or a half rim. Salt does not make a drink salty in small amounts; it makes it taste more like itself.
Barley is the easiest shochu to hand to someone who has never had any. It behaves like a clean grain spirit with a little cereal sweetness, so a highball with lemon needs no explaining and no apology.
Nobody has published a cocktail written for this exact bottle. These were written for other bottles, so each one says which, and what changes if you pour this instead.
Written for a similar bottle
Written for iichiko Saiten, also a barley shochu. We have this one as the less fruity of the two, which is what will move most in the glass.
Built in the glass.
Full method at liquor.com →punchdrink.com · Orlando Franklin McCray, Nightmoves, New York
Written for a similar bottle
Written for Mizu Saga Barley Shochu, also a barley shochu. This bottle is stronger, 40% against 35%, so it will take more mixer than the original asks for.
Built in the glass, topped with soda.
Full method at punchdrink.com →Written for a similar bottle
Written for SG Shochu MUGI, also a barley shochu.
Shaken.
Full method at thesgshochu.com →Written for a similar bottle
Written for SG Shochu MUGI, also a barley shochu.
Shaken.
Full method at thesgshochu.com →Written for a similar bottle
Written for SG Shochu MUGI, also a barley shochu.
Shaken.
Full method at thesgshochu.com →Written for shochu generally
Built in the glass.
Full method at Pickled Plum →punchdrink.com · Brian Evans and George Padilla, Brooklyn, New York
Written for shochu generally
Built in the glass, topped with soda.
Full method at punchdrink.com →Written for barley shochu
Built in the glass, topped with soda.
Full method at Umami Mart blog →Written for shochu generally
Built in the glass, topped with soda.
Full method at Cocktail Society →Written for shochu generally
Built in the glass, topped with soda.
Full method at Just One Cookbook →Written for iichiko
iichiko is a range rather than one bottle, so the strength and the style vary across it. Treat this as a starting point.
Built in the glass, topped with soda.
Full method at Umami Mart blog →Written for Nankai
Nankai is a range rather than one bottle, so the strength and the style vary across it. Treat this as a starting point.
Built in the glass, topped with soda.
Full method at Nankai Shochu (producer site) →Closest on the flavour profile within the same style family, so the mixers below tend to carry across.
Imported in the US by Skurnik Wines & Spirits
Filed under mugi shochu.