Posts tagged with "review"
As with most Awamori, Shimauta is a rich, flavorful, herbal spirit. An earthy nose hints at the flavor you expect from an Awamori. The warm mouthfeel promises a richness that does not disappoint. The herbal flavor is never overpowering, but also does not hide. There is the slightest hint of sweetness, but it is just promised, not delivered. The herbal (again) finish lingers into a buttery end. Read More...
Jinkoo, which means “perfect sky”, is a rich, lush imo shochu that has long been available on Japan Airlines (JAL) flights, at least for business class travelers. Which came first? The name or the JAL contract? This imo is distilled from Satsuma sweet potatoes from the Kagoshima Prefecture at the south end of Kyushu Island (Fukuoka is in the north of the island). Read More...
Toki No Kokuin is an award winning shochu, reciving a Gold Medal at the 2009 World Wine Championships. This reflects, no doubt, the extremely neutral and easy-drinking nature of the spirit. This pure rice shochu is very easy drinking despite aging for 3 years in oak barrels. While there is very little English language information avialable, my guess is that these are virgin oak barrels as there is no hint of any other oak-aged spirit in the flavor. Read More...
Bunzo Kome is a polished rice shochu, which, as with other shochus of this style, results in a sweet, mellow drink. There is a light, neutral, slightly alcoholic nose – not much going on at all with the scent of this shochu. The flavor is a sweet first impression, not unlike some sake, and that’s followed by more sweetness – a mellow sweetness. Not quite sugar, but not molasses or honey either. Read More...
Shiranami Korukoji, which is roughly translated black/white wave, is an affordable, flavorful, balanced sweet potato shochu. This shochu is made with kogane sengan sweet potatoes, always fresh, never frozen. They take pride in their product, yet manage to keep this honkaku (single distilled) shochu on the lower end of the price range. The black koji gives the drink a deeper flavor than expected. Read More...
Distillery: Takara Shuzo Co., Ltd.
Miyazaki Prefecture, Kyushu Island, Japan
100% polished (to 55%) Japonica rice
Gankutsuoh is an aged rice shochu, but not in the Awamori style. It uses Japanese rather than Thai rice, polished just as rice is polished in sake production. Once processed and placed into clay jars, this shochu is stored in a cave to age. This gives us its unique name, which means “Cave King” … incidentally it’s very close to the Japanese translation for The Count of Monte Cristo
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