This Awamori is a fine example of the spirit. It has a strong herbal nose that is very rich on the palate. The strong herbal flavor subsides into a moderate licorice or anise flavor before settling into a smooth neutral finish. It has a warm, earthy mouthfeel that’s not at all unexpected from the herbal scent. It’s hard to place the taste beyond herbal, except that it tastes quite a bit like a lighter version of the Taiwanese & Chinese spirit, Kaoliang, a sorghum spirit that’s a much higher alcohol content than most Awamori.

Yamanomori is as old school as they come among shochus imported to the U.S. Made using the traditional atmospheric (unpressurized) pot still, black koji to impart a rich earthy undertone, little if any filtration, and the very traditional 2:1 ratio of barley to rice, Yamanomori is a taste from the past. Much richer, bolder, and more exotic than most any other barley shochu that comes to our shores, Yamanomori is unapologetically an "old man's" (oji-san) shochu.

Until I tasted Kou-Itten (Kohitten on the box) I thought I understood the range of shochu flavors and impressions. Nothing like trying a different style for the first time to turn your entire impressions of the spirit on its head. Koiden is an imo shochu aged in oak barrels a minimum of 500 days.

What's in a name? It helps to understand the origins of Kappa No Sasoi Mizu, which is literally translated to "Kappa pump priming", but more subtly refers to the allure of the mythical Kappa, which will drown you if you come to close to the water (mizu). More subtly the Kappa is known to sometimes seduce women, which would explain this shochu most fully.

Distilled carrots? What will the Japanese think of next? Don't let the gimmicky notion get in the way here. This is a legit gem. Quickly becoming one of my favorite shochus.