Takashima Brewery in Numazu City has been justifiably considered for the past few years as one of the most daring Sake Breweries in Japan.
Not only content with producing nationally recognized sakes, they also make use of the sakekasu/white lees of their premium sakes into some extraordinary rice shochu!
Having distilled the sakekasu into shochu spirits they store the latter in sherry barrels inported from Spain to mature for at least two years.
The result is a unique nectar the color of wood.
Actually, the first time they submitted it for registration with the Japan Bureau of Taxes and Excise, it was refused for the somewhat pernicious reason it was too dark and resembled too much to whisky!
Takashima Brewery: “En” Sherry Barrel Matured Rice Shochu
Clarity: Very clear
Color: Wooden, light brown orange
Aroma: Strong. Alcohol. Plums, oranges.
Taste: Fruity and complex.
Disappears quickly warming up the back of the palate for a long time.
Both elegant and puissant.
Fruits keep reappearing with every sip.
Very reminiscent of whisky and anturally dry sherry.
Overall: Extremely elegant and rare shochu!
Probably a unique taste in the whole of Japan.
So complex that it requests many a sip to properly discern it.
Should be drunk poured over a lot of ice.
Mixing it with water, or anything else for that matter, would be tantamount to infanticide!
410-0312 Shizuoka prefecture, Numazu Shi, Hara, 354-1 ( a few minutes walk from Hara JR Station)
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Must-see tasting websites:
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-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery