Product Description

Starting in the 1960s, Toyoka Sosogi, the third-generation head distiller of Sengetsu, began aging our shochu in oak casks in addition to the clay pots traditionally used to age shochu. At the time, cask-aged shochu was almost unheard of.

In the years since, we have acquired considerable skill at cask aging and have handed down this knowledge to each subsequent generation of distiller.

Mugon has spent at least 10 long years of misty mornings in the sleepy Hitoyoshi Valley aging in oak casks.

Mugon starts with our excellent rice shochu, which we then carefully age on oak according to our proprietary aging methods to best bring out the natural flavors of the wood and create a mild yet sweetly fragrant aged shochu with delicate aromas of banana and vanilla. Mugon is a true amber-hued work of art.

Enjoy Mugon straight or on-the-rocks.

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