An autumn sour built on a house-made Shochu liqueur, slow-infused with roasted pumpkin, mandarin zest and cinnamon. Fresh lemon brightens the base while orange bitters tie the whole composition into something quietly complex — and entirely its own.
Shochu Mugi — Japan's most consumed spirit, distilled from barley. Lighter than whisky, cleaner than vodka. Infused in-house with roasted pumpkin, mandarin zest and cinnamon for 48 hours. Then bottled. Nothing else.
Mumei — 無名 — means No Name.