Mugi, mugi, mugi!

When thinking of Japan's signature grain, most people would think of rice. However, for most of history, white rice was a special treat that was reserved for festivals, therefore making it quite expensive. For a long time, ordinary people preferred barley and sweet potatoes over rice. In the past, sake made from rice was limited to the privileged classes, such as temple and shrine keepers, the imperial family, and shoguns. So, shochu made from barley and sweet potatoes was a common alcoholic beverage for ordinary people.

Even now, when rice and sake are widely consumed as food and drink for ordinary people, barley remains an important grain and ingredient that represents Japan's food and beverage culture. In Japan, barley tea is more popular as a daily drink compared to green tea (especially in the summer!), and beer is also made from barley. Many people prefer barley rice for its health benefits, and barley miso is very popular especially in Kyushu. Furthermore, unlike wheat, barley contains almost no gluten, so it is also popular for bread among health-conscious people.

In this newsletter, we would like to introduce the appeal of alcoholic beverages made from barley (mugi). Unlike sake, which is brewed by fermenting rice with yeast, barley is used to make distilled alcohol (such as shochu or whiskey). While sake generally has an alcohol content of 15-16%, distillation increases the alcohol purity. You might think, "I can't handle strong alcohol, so I can't drink distilled alcohol," but shochu and whiskey are delicious and easy to drink when diluted with ice, water, carbonated water, or hot water, and barley shochu in particular nicely mixes with other drinks (such as fruit drinks).

Shochu, with an alcohol content of around 25%, is a popular and easy-to-enjoy alcoholic beverage in Japan, consumed as a daily companion to meals, as an evening drink, or as a cocktail among young people. Now, let's introduce some recommended barley-based products from the Kuraichi staff.

Mira's Picks:

I’m very new to the world of shochu, but not so new to the world of mugi, or barley. The smell and taste of mugi tea is always very nostalgic for me, as a pitcher of mugi-cha is essential in many Japanese households. Mugi as a gateway into shochu has allowed me to understand its earthy but smooth flavor profiles.

Iichiko Seirin is a premium shochu which is gentle on the tongue and slightly floral. Either straight, on the rocks, or used in cocktails, this is a great option as an introduction to mugi shochu. 

Mugi Hokka immediately makes an impact because of its deep, cocoa-like taste. The mugi base gives it an earthy texture as well. Add this to cocktails to create amazing depth of flavor and try experimenting with milky products to make unique coffee-like drinks. 

Julian's Picks:

Another banger from Yanagita! Aged for 1-3 years in Mizunara oak barrels, flavors of caramel, vanilla, and spice are pretty present in Yanagita's Mizunara. At 41% ABV, there's a bit of a kick, too, but not too aggressively! Reminds me of a high-rye content bourbon. Absolutely phenomenal in lemon-based cocktails like the whiskey sour. If you like to experiment, try it in a milk-clarified cocktail to bring out more of the silky character and balance out some of the bite and tannins! Did I mention it's also a great value?!

Just wow. Beautiful packaging and an even more beautiful mugi shochu! Distilled using 100% organic estate-grown barley and aged for 3-5 years, Kuroki Honen Distillery's Hyakunen No Kodoku drinks more like a whiskey than a mugi shochu. The tannins from the oak help keep this shochu dry but flavorful. I love this one neat, but try it on an old fashioned or Manhattan, as well!

Finally, let's introduce our little mascot Mugi, who has been appointed as a special ambassador for Kuraichi's barley products. Mugi is a little turtle who was rescued by Kuraichi staff while walking on a subway platform! He's still very shy and can't do his job as a special ambassador, but he's not as aggressive as Gamera (lol)