Full Review

Kirishima Shuzo

Kirishima Shuzo
Akane Kirishima

Category: Shochu

Date Tasted:
Country: Japan
Alcohol: 25%
93 Points
Gold Medal
Exceptional
$21.99
Best Buy
2017 Best Shochu

Kirishima Shuzo
Akane Kirishima

Category: Shochu

Date Tasted:
Country: Japan
Alcohol: 25%
Brilliant clear color. Fruity, floral, attractive aromas and flavors of violet candies, rosewood, fresh panettone with lady grey tea, fruit stripe gum and fruit loops, and pear blossoms with a satiny, vibrant, dry-yet-fruity medium body and a polished, nuanced, long tropical fruit salad, papaya-lychee milkshake, and asian coconut water finish. An ultra-floral botanical garden of a shochu with endless cocktail possibilities; mix as pisco or gin.

Tasting Info

Spirits Glass Style: Rich, Complex & Fruity
Aroma Aroma: violet candies, rosewood, fresh panettone with lady grey tea, fruit stripe gum and fruit loops, and pear blossoms
Taste Flavor: tropical fruit salad, papaya-lychee milkshake, and asian coconut water
Smoothness Smoothness: Smooth
Enjoy Enjoy: in cocktails, neat and on the rocks
Cocktail Cocktails: Pisco Punch, Earl Grey Martini, French Martini
Bottom Line Bottom Line: An ultra-floral botanical garden of a shochu with endless cocktail possibilities; mix as pisco or gin.

The Producer

Travesia Inc

The Producer
Knowledge Capital 8F-K816 Ofuka-cho 3-1
Osaka, Kita-ku
Japan
81 -661363541

Shochu

Spirits Glass Copita Clear.jpg
Serve in a Copita
Shochu is a distilled beverage from Japan that is made from either barley, buckwheat, sweet potatoes or rice. The alcoholic content is generally 25%, although a shochu that is multi-distilled can be as high as 35%. It is normally consumed on its own or on the rocks or sometimes with fruit juice.

Shochu can be aged in various vessels, including steel tanks, wooden barrels or clay pots. The flavors will depend on which type of vessel was used; flavors and aroma vary from pastry dough to roasted chestnuts to fruit cake. Some have an earthy, grassy finish, while others are more like aged whisky.

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