Iichiko (mugi) Recipe

Chill glassware (optional)

Place a highball or rocks glass in the refrigerator or freezer for 5–10 minutes to lightly chill. This step is optional but improves refreshment.

Measure 100 ml of Iichiko and pour into a mixing glass or directly into the serving glass.

Add 100 ml of cold water to the Iichiko to achieve a 1:1 ratio (adjust ratio 1:1 to 1:2 shochu:water to taste). Stir gently if using a mixing glass.

If using a mixing glass, transfer the mixture into the chilled serving glass over fresh ice cubes (about 4–6 cubes). If you chilled the serving glass, add ice before or after pouring as preferred.

Garnish with a lemon wedge or yuzu slice on the rim and/or a sprig of mint. Serve immediately.

Fill a rocks glass with 6 ice cubes.

Pour 60–90 ml of Iichiko over the ice (single or double pour depending on desired strength).

Optionally, add a small splash (10–20 ml) of cold water to open the aroma. Stir gently once and garnish with a lemon twist or mint sprig. Serve.

Heat 120 ml of water until hot but not boiling (about 60–70°C / 140–158°F).

Measure 60–100 ml of Iichiko into a warming cup or preheated heatproof glass.

Slowly add the hot water to the shochu at a ratio of approximately 1:1 or 1:2 (spirit:water) depending on preference. Swirl gently to combine.

Garnish with a thin lemon slice if desired and serve warm in small cups.

Adjust dilution to taste: Iichiko's lighter mugi profile works well at 1:1 for balanced aroma, 1:2 for a milder drink. For stronger aroma, reduce water slightly.

If using flavored mixers (e.g., soda, oolong tea), replace cold water with the mixer at similar ratios and follow mizuwari steps.

Always include chosen garnish to complement cereal notes: citrus brightens, mint adds freshness.