Thomas Bozzuto

9.4

Peaches, grapes and persimmons with a finish of melon. Had with sweet and sour chicken. — a month ago

with DrM

Kristof Vande Velde

9.2

From rice and red shiso. Delicate, fruity and delicious. — 3 years ago

Roosevelt Crawley III

9.6

The best of the barley Shochu. Nice flavor with a little pepper spice. — 4 years ago

Soshi Takao

9.0

taste like Imo-shochu — a year ago

Vera H

9.1

Love the roasted sesame after taste. — 2 years ago

Yutaka Hisaeda

9.1

20190429 at Murayama. — 4 years ago

Ichiro Kawachi

8.9

Almost no color - distilled in Japan but aged in Glenrothes barrels / feels more like a shochu — 4 years ago

Eric Urbani

9.3

Apparently only available by lottery in Japan, made from sweet potatoes. — a year ago

Seiji Takeuchi

9.1

Maboroshi, miraculous, shochu. Very good fragrance, like a brandy. Smooth to drink on the rocks. — 3 years ago

Aaron Tan

9.5

Aramasa again! This time from their "experimental" range - Private Lab series. V17. Junmai with 60% polishing ratio. Made with both saké and shochu koji. A little bit of funk factor here. Nose was really estery and ricey (if that even makes sense). Consistent with other tasting notes, palate was citrus first, melon second. Juicy sweetness and crunchy acidity makes for a very glou glou saké. Another mind-boggling bottle from possibly my favourite brewery. The usual elegance, with weight aplenty! — 4 years ago