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.

By "the date shochu" we don't mean a shochu that's good to drink when you're on a date, though that may be true as well. We mean a shochu made from dates. In fact, Tenpo is the only shochu made from dates. That puts it pretty far afield from the usual shochu grains - sweet potato, barley, or rice. It's also one of the only genshu (undiluted) shochus available in the U.S. As expected, the 36% alcohol is much more present than with diluted shochus. Further complicating this already interesting shochu is the aging process.

Zuisen is perhaps the largest distiller of Awamori in Okinawa. This Hakuryu represents their entry level Awamori, though they have domestic varieties that are aged at more than 20 years. Like all Awamori, this represents a full flavored shochu with a great deal of complexity. These spirits are difficult to place flavor-wise and the only that I was able to distinguish clearly from Zuisen was a molasses palate. Unlike other Awamori I’ve had this one is quite balanced. I wouldn’t necessarily call it smooth, but it is mellow for the style.

If iichiko silhouette was not your introduction to Japanese shochu, then it was likelyYokaichi Mugi. This is another ubiquitous barley shochu, mass produced, though still in the honkaku (single distillation) style. The lovely parchment label belies the low, low price, undercutting even iichiko.

Like other kokuto shochus, Amami lacks the distinct scents of some other styles of shochu, but a delicate scent of molasses does appear with patience. Overt molasses flavors hit the palate immediately, though this is better described as a black sugar flavor. The full richness of the black sugar is present before the sweetness invades followed by an unexpected dryness, likely thanks to the mineral rich aquifer in the Amami islands.