"Made with pure water long loved by the fireflies." This is the statement Kougin No Sasayaki uses to try to draw you in. For me it evokes a riverside on a summer evening with fireflies flitting about as children chase them and adults clean up after the picnic. Hard to imagine shochu at a picnic, but I suppose on the banks of the Bansho River in Kyushu (where 90% of shochu is made and consumed), that's exactly what you'd find.
Tantakatan is an easy drinking shochu with distinct shiso notes and aromas, though it also carries a bit of seaweed funk in the nose. It's not as strongly shiso-flavored as you get form a shiso-infused shochu (Uminoie in NYC makes it in-house if you're ever hoping to try).
If you've tried other soba shochus, you're probably used to their lightly nutty aromas and flavors while still finding them light and easy drinking. Towari takes this in a completely different direction by using 100% soba. Most other soba shochus blend rice and even barley during the fermentation processes in order to smooth out the rich flavors of the buckwheat.
Kagura no Mai, with its plain black and white label with abstract drawings of village life, doesn't shout from you off the shelf. Nor does is grab you out of the glass. It's light and clean with the forward aromas of sake yeast. This leads me to believe it's a low pressure distillate and that the distillery has chosen to use a traditional sake yeast rather than one of the more neutral shochu yeasts.
Oak barrel aging has become a popular process as shochu producers experiment with different aging techniques to give their shochus unique flavor profiles. Kannoko and Ginza no Suzume Kohaku have full flavored profiles thanks to this aging process and are popular mugi shochus, particularly among whiskey drinkers. Kakushigura uses this process as well, but with a slightly different approach.