With Japanese sake becoming the new “it” thing, Japanese Shochu can’t be far behind. This is intriguing stuff, indeed. Toasted nuts, ripe, fresh Asian pear with a certain earthy/wet slate aromatic profile, it’s round, viscous, fruity (ear/apple) and a touch peppery with floral nuances and a long, lingering finish. Serve out of the freezer … or anyway you want.
Slow brewed using Urakasumi’s specially cultivated distillers’ yeast, this is a rich, intense, full-bodied junmai best served very slightly chilled or at room temperature. Forward grain, green apple, green melon, pear and lemon zest aromatics. Ripe, viscous, elegant and balanced with crisp apple flavours enhanced by some savoury, earthy/nutty notes. Long, crisp finish.
Ginjo sake is lauded for its complexity, depth, diverse flavour and balance. All of which are here in spades. Tropical fruit, a slight nuttiness, vanilla, and a hint of anise. Round, full-bodied, fruity and just barely off-dry with crisp acidity and refreshing tropical/citrus notes. Clean, fresh, classy.