The number of cask-aged shochu products on the market has increased steadily over the past few years, and 2016 looks to be no different.
Yamae Hisano announced that it would release an original line of single-cask honkaku shochu from four different distilleries on April 20th.
The series includes (left to right):
1. Komasa Distillery’s (Kagoshima Pref.) Kozuru barley shochu aged for five years in Japanese white oak. 25% ABV.
2. Satsuma Musou Distillery’s (Kagoshima Pref.) Musou sweet potato shochu aged for four years in American oak. 25% ABV.
3. Takachiho Distillery’s (Miyazaki Pref.) Takachiho corn shochu aged for three years in white oak. 25% ABV.
4. Toyonagakura Distillery’s (Kumamoto Pref.) Toyonagakura rice shochu aged for five years in Spanish sherry casks. 25% ABV.
It goes without saying that this line should appeal to whiskey drinkers as the softer attack, mouthfeel, and caloric payload often come across as a “diet whiskey.”
Yamae Hisano recommends enjoying these four barrel-aged shochu on the rocks or in a highball.