The difference between run-of-the-mill shochu and shochu distilled in Shizuoka Prefecture is extravagance!
Hana no Mai Brewery produces quite a few Rice Shochu, either simple ones made from rice powder accumulated after rice polishing for sake or far more sophisticated made from the sakekasu/white lees left after the sake has been pressed out.
The latter are put on the market either in usual glass bottles or in more elaborate pottery flasks with their presentation boxes!
This particular brew was made through the distillation of the white lees of junmai/premium sake and its taste does bear its origin!
Hana No Mai Brewery: Junmai Rice Shochu-Acha no Tsubome
Alcohol: 25 degrees
Clarity: Very clear
Aroma: Strong and fruity. Banana, vanilla, pineapple, oranges.
Taste: Starts slightly liquorish to finish quickly on a dry note.
Banana, vanilla. Dry notes of pineapple, grapes and macadamia nuts. Ends on dry grape notes.
Elegant and deep shcochu.
Drinks like a dry strong sake!
Overall: A rice shochu so reminiscent of the sake which provided its sakekasu/white lees!
Both strong and feminine in approach.
Definitely to be drunk on its own at room temperature or chilled.
Does not need to be mixed with anything as taste is too complex.
Better chill it than pour it over ice!
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Must-see tasting websites:
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-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery