When famed bartender Shingo Gokan, founder of bar company SG Group, moved back to Tokyo to launch The SG Club in 2018, he embarked on a project to introduce ²õ³ó¨³¦³ó¨±, Japan¡¯s original craft spirit, into the lexicon of global cocktail culture.
In February, SG Group launched The SG Shochu, a collaboration with three of Japan¡¯s top producers ¡ª Takahashi Shuzo, Satsuma Shuzo and Sanwa Shurui. To fine tune the flavor profile, the companies ¡°created the brand together, developing each spirit from scratch,¡± says brand manager Joshin Atone. While ²õ³ó¨³¦³ó¨± typically contains around 25 percent alcohol, The SG Shochu¡¯s higher alcohol content of roughly 40 percent makes it a versatile base for cocktails.
The debut line features three varieties: smooth and elegant rice-based Kome (from Takahashi Shuzo); aromatic and fruity sweet potato-based Imo (from Satsuma Shuzo), made with eimurasaki, a rare variety of purple potato; and barley-based Mugi (from Sanwa Shurui), which displays complex whisky-like notes from barrel aging.
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