Made by the legendary soba shochu distillers, Unkai Shuzo in Miyazaki, Nayuta no Toki, is aged for 3 years in oak casks which augments the natural sweetness of soba shochu. Made with rice koji (white koji), it uses the soft water of the surrounding area of Gokase to create a mellow, smooth, malty flavor that is wonderful with water or mizuwari.
JC 10/21: The first thing that hits you is vanilla, likely from the oak, but then the nutty sweetness of the soba comes through. It’s a wonderful combination that doesn’t hold back the impact of oak aging like many shochus do, but also provides a different richness with the soba. Personally, I think ice excessively mutes the swetness, but it’s an excellent sipping shochu any way you slice it. 8/10
Check out the wonderful summary of this shochu at Ginza Berlin
Reviews
There are no reviews yet.