Asakura Brandy Cask Finish Barrel Aged Shochu (500ml)

Not to be confused with 'Soju', a Korean distillate, Shochu is a centuries-old drink, considered by many as the national spirit of Japan. Because Shochu can be made from a wide variety of base ingredients, it's not easy to generalise with a single descriptor or flavour profile. Imo (sweet potato), Mugi (barley), and Kome (rice) are most commonly used, but also widely found is Kokutou (brown sugar), Sakekasu (sake lee), Shiso (perilla), and Soba (buckwheat). And in Okinawa, they produce an indigenous spirit called awamori made in the same fashion but using Thai rice. Whichever is employed, most pundits agree that the key ingredient is koji, a special mould critical to the saccharification process, also essential for fermented foods such as soy sauce and miso.

Continuous or batch distillation can be used, but unlike whisky production, for example, Shochu stills are typically made of stainless steel rather than copper. There's no set limit on the number of distillations, though connoisseurs will tell you the very best styles of shochu are single distilled (Honkaku or 'authentic') to retain the original character of the base ingredient. Traditionally, maturation takes place in ceramic jars, and more recently, stainless steel tanks. As it ages the raw 'new-makey' notes are reduced making the spirit more rounded and mellow. However, over the last few decades, some distillers have become fascinated with the way the barrel ageing of whisky results in richer, more complex aromas and flavours. This is the case at the Shinozaki distillery. In this example, the Shochu is distilled from a barley mash, then aged in shochu-seasoned oak for six years before being finished in an ex-Cognac cask for a further twelve months. The union of French oak and Japanese spirit makes for a full-bodied style that's complex and satisfying.

Notes from the producers... Nose: Orange Blossom, Marzipan, Tarte Tatin, Nutmeg. Palate: Warm and inviting. Muscovado sugar, caramel with freshly ground nutmeg. Stewed apricots and quince jelly. Shortbread crumbs with a delicate drop of bergamot oil. Beautifully rounded with gingerbread and Christmas spice. Finish: Full bodied and complex, with a long lasting and lingering finish. 40% Alc./Vol.