Kome Shochu from Sugii Shuzo shows an aromatic nose of roasted rice and fragrant spice. The palate has impeccable balance with hints of rice, sweet spice and a humble savoury earthiness underneath. The finish is long, spiced and warming. Drink over a few ice cubes.
Shochu was produced in Japan from the early 16th century predominately in the southern parts of Kyushu. Shochu is a distilled beverage (sake is brewed much like beer) and can be made from any number of base ingredient - rice, barley, potato, chesnuts etc etc. Generally the alcohol will sit at around 25 - 30% post dilution. Prior to adding water it can sit at 44% - 60% depending on the distillation technique, however the vast majority of Shochu in the market sits at 25% ABV. - Black Market Sake