Ginza no Suzume Kohaku may be the first shochu I tried that showed just how diverse and complex this style of spirit can be. Ginza is a barley shochu, much like iichiko, which I consider a super easy drinking, mild, tasty starter-shochu, yet the two couldn’t be more different.
Ginza is aged in repurposed American white oak bourbon barrels. This gives the shochu its yellowish tint and oaky, smokey nose and taste. On the pallette it starts with the strangely oaken, earthy flavor that transforms into a sweet caramel.