About shochu
Japanese white distilled liquor, similar to vodka, though less potent at an average 25-35 percent alcohol. Is distilled from a range of ingredients, with barley being one of the most popular as a mixer for its generally mild taste. Some sweet-potato shochu (imo-jochu) is pungent like a whisky and better drunk straight, on the rocks, or with a little hot or cold water (oyu-wari; mizu-wari).

About sake
Saké is Japan’s traditional rice brew and, like grape wine, is excellent with food. Alcohol content is similar to wine. You can enjoy a full range of delicious regional saké at mus mus. Please consider one of our tasting rounds. There are countless styles of saké, from fruity to dry, filtered, unfiltered, unpasteurised and so on. The milling of the grain is fundamental to saké’s flavor. Also important is the addition of alcohol. Some brewers add a little alcohol in the brewing process. (Many do this to round out flavors, not to increase quantity, as mass-market breweries do). Saké with no added alcohol is called Junmai shu. When the brewer has added alcohol it is called Honjozo. Polishing the rice also affects flavor, by removing the outer layers of the grain. One of the ways in which saké is graded is by how much of the grain is polished, or milled. A ratio of 80 percent means 80 percent of the rice grain remains after milling. The more brewers mill the rice, the less they have to work with, so heavily polished rice sakés such as Ginjo (max. 60%) and Daiginjo (max. 50%) tend to cost more.

About KAGUA beer
Rich and full-bodied Beigian-style ale with flavors of roasted malt and sansho Japanese pepper.