MUGISHIRU
Japanese naked barley, atmospheric distillation and no filtration: three choices that leave more of the grain’s roasted, textured character in the glass. MUGISHIRU is built around material presence rather than polished-away neutrality.
Thailand · Product information
Product information from Bacchus Global Co., Ltd., based in Bangkok, Thailand. About Bacchus Global
Sensory profile
Mugishiru’s production with Aya and Kenji
Aya and Kenji explore Mugishiru from Toyonaga Shuzo, following the roles of barley koji, atmospheric distillation and an unfiltered finish. Runs about 7 minutes.
Question 1
Which barley does the product page list for MUGISHIRU?
- Japanese naked barley
- Japanese rice
- Buckwheat
Read the answer and explanation
Correct answer: A — Japanese naked barley
The barley field lists Japanese naked barley. The page does not identify rice or buckwheat as the grain used for this product.
Question 2
Which combination of distillation and finish does the page give for MUGISHIRU?
- Atmospheric distillation and no filtration
- Vacuum distillation and no filtration
- Atmospheric distillation and cask ageing
Read the answer and explanation
Correct answer: A — Atmospheric distillation and no filtration
The page pairs Japanese naked barley with atmospheric distillation and an unfiltered finish. It distinguishes the distillation method from the finishing choice.
Question 3
What does the page say the unfiltered finish helps preserve?
- Roasted barley character and a fuller texture
- All of the ingredient’s sugar
- A higher alcohol content
Read the answer and explanation
Correct answer: A — Roasted barley character and a fuller texture
The page says the barley, atmospheric distillation and unfiltered finish together preserve a roasted-grain direction and fuller texture. It does not claim complete sugar retention or a rise in alcohol content.
Choosing not to filter away the grain
MUGISHIRU pairs Japanese naked barley with atmospheric distillation, then deliberately remains unfiltered. Together, those choices preserve a roasted-grain direction and a fuller texture rather than pursuing the lightest possible profile.
A roasted-grain aroma, matched in four directions
The record for this product states that Japanese naked barley is combined with atmospheric distillation, and that the spirit is deliberately left unfiltered — three choices that, together, preserve the grain’s roasted aroma and fullness. The four directions below are built on these recorded qualities: a roasted aroma and a full-bodied texture. These are not pairings the maker has stated officially; they are a reading of the recorded characteristics.
One approach to matching food and drink is to align roasted aroma and the thickness of texture. Because MUGISHIRU records a roasted grain aroma and a full-bodied texture, the four directions above were built around this family of qualities — roasted notes, richness, and a fuller weight.
Recognition for the 25% expression
The 25% standard expression has direct records including TWSC Gold in 2025, Kura Master Gold in 2025 and the 2022 Shochu Prize selected by specialist retailers. A separate 44% expression received TWSC Best of the Best; that distinction is kept separate here.
Award record
The award record shown is specific to this product; it does not guarantee individual preference or quality.
Yunomae, Kumamoto — Toyonaga Distillery
Toyonaga Distillery was founded in 1894 in Yunomae, Kumamoto, close to the headwaters of the Kuma River. Its work begins from the relationship between local materials and the long-established culture of Kuma distilling.
For current-lot specifications, availability, storage requirements and trade terms, please contact Bacchus Global.
