A very enjoyable aged rice shochu that adds a depth you don’t get in basic rice shochus at the expense of some of the umami/fruity/yeasty rice characteristics. Smooth barley notes give it a richness you don’t expect.
JC 9/2021: Note that it’s aged in clay pots rather than oak, so you get a more mature, smoother flavor without the obfuscation of oak. For me, shochu needs to taste like shochu and not just a mild whiskey – Yamasemi is a nice balance. 9/10
Goes great on the rocks or just with water.
Additional:
Available in HK at Global Wine Cellar
From Kuroki Honten distillery, Yamasemi is named after Kingfisher birds often spotted along the mountain streams around the distillery
Fermentation is done using a proprietary in-house yeast and natural spring water, and with rice grown on the distillery’s own rice fields. Aged in traditional kame clay aging pots to create a mellow, smooth and buttery spirit, mildly savory and smoky. Excellent served over ice or with a splash of water, reminiscent of fine sake.
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