This release from Okayama is distilled from Japanese Kojii rice and carefully aged in sherry barrels to create a delightfully rich and elegant tasting Shochu.
Nose: Slightly spicy, rice wine, green apples, plum, and stone fruits.
Palate: Rich, punchy, fruity and grassy saké meets Speyside whisky!
Finish: Medium length, Shiraz, Speyside notes of Granny Smiths, straw, and well- seasoned oak with just a sliver of overripe stonefruits to finish. A final note like good cachaça or Rhum Agricole.