Mugi - Black Koji

We start with the best Victorian pearl barley we could find, combined with pure local water and our own handmade Australian Koshihikari rice koji. That combination builds a seriously complex foundation, hitting you with powerful grain, umami and a hit of gentle sweetness right out of the gate.

It’s a single distilled spirit, but the real secret is the black koji variety we use. This is where the magic happens - it’s responsible for that incredibly deep, full, and roasted flavor profile. When you pour a glass, you’re immediately hit with a warm, roasted barley aroma that leads straight into deep, nutty flavors of toasted cereal. All of that power is perfectly balanced by the smooth, earthy foundation of our koji, with just enough delicate floral hints floating above the grain to keep things interesting.

How you drink it is entirely up to you. Take it neat, on the rocks (Rokku), or mix it with hot water (Oyuwari) if you want to really release its full character. If you’re behind the bar, it acts as the perfect, crisp addition to a Chu-Hai, an Oolong-Hai, or as a unique, deeply flavorful base for your favorite modern cocktail.