Taiso, a relative newcomer to the US market, packs a robust smoky, but traditional Iki Island punch which pairs well with meals. Similar to its fellow ikijochu, Yamanomori, Taiso is made with a 2:1 ratio mix of barley to rice.
Kome shochus, made with Japonica short-grain rice, are the smoothest, cleanest, driest shochus – except when they’re not. They use the same rice strains and polishing techniques as sake, but the grain is distilled rather than brewed. Kome shochus tend to have higher prices than mugi (barley) or imo (sweet potato) shochus and the buyer is rewarded with a very clean drink.
Without further explanation, here are our compiled Kome Reviews.
TOP 3 US MARKET RICE SHOCHUS (alphabetical):
Jidai Kurahachi A clay pot aged rice shochu with uncompromising, rich flavors.
Kawabe A muroka (unfiltered) rice shochu with notes of banana and honey dew.
Toyonaga A rewarding, flavorful kome from the famous Kuma Valley in Kumamoto. One of the nicest kumajochus we’ve tried.
RECOMMENDED US MARKET RICE SHOCHUS (alphabetical):
Bunzo Kome This is a tasty, mellow kome shochu with an unexpected finish.
Gankutsuoh Might not be a typical example of kome shochu, but it’s delicious. Rich, complex, luscious.
Hakutake Shiro A kumajochu from the Kuma Valley in Kumamoto. Light, delicious. Exactly how kome shochu should taste.
Toki No Kokuin This is an excellent choice for an introduction to the style.
JAPAN DOMESTIC RICE SHOCHUS: We love these, but not available here.
Hee no Tori A rice shochu from a Nara sake brewery. Nothing like it here.
Yoroshiku Senman Arubeshi This moromi shochu is worth a try if you can find a bottle. Japanese market only.