Jamie Lauder

9.0

From Taiheizan kura in Katagami, Akita.
Owned by Shin and Eiko Kodama, they have been producing miso, soy sauce sake and shochu since 1890’s.
Made with local Akita Komachi sake rice and polished to 55 % Junmai Ginjo.
Kimoto method is used which relies on natural, ambient lactic acid bacteria rather than added lactic acid to start fermentation.
Bold with flavours of white pears, honey dew melon, dried apricots, tropical fruits and white chocolate.
— 13 days ago

Soshi Takao

9.0

taste like Imo-shochu — 4 years ago

Vera H

9.1

Love the roasted sesame after taste. — 4 years ago

Noren Kawakami

10

Hawaiian Shochu NamiHana Diamond Head Proof 38.1% alc/vol, 76.2 proof
Smooth shochu, loves the sweet potato taste — 7 months ago

Norman

9.0

Back in Tokyo so have to try a Hoppy. Hoppy and shochu. It’s still not great ;) Coke Zero highball, Lemon Sour and Jasmine Tea Sour. — 9 months ago

Seiji Takeuchi

9.1

Maboroshi, miraculous, shochu. Very good fragrance, like a brandy. Smooth to drink on the rocks. — 6 years ago

Steve Rura

9.1

Great sake, clean and clear. Medium body, a bit viscous. Melon, plum, and anise with sweetness, but followed by a dry, bitter shochu-like finish. — 8 months ago

Steve Rura

8.9

Another visual label butchering from translate. Very clean shochu from the hotel minibar. — 9 months ago

Eric Urbani

9.3

Apparently only available by lottery in Japan, made from sweet potatoes. — 4 years ago

Kristof Vande Velde

9.2

From rice and red shiso. Delicate, fruity and delicious. — 6 years ago