Craftsman Tada Chianti Brown, Barley Shochu, 70cLBy Winebuyers

A soft aroma meets a silky texture with sweet and umami flavour. This barley shochu has been made by incorporating the traditional shochu-making process with that of kimoto sake, by utilising environmental lactic acid bacilli. It has a clear water white colour. On the nose, dark cherries and raisins, freshly baked bread, bitter cocoa, and pine nuts. Initial malted bread notes with rich acidity and thickness, followed by a complex aftertaste of toasted almonds and gentle smoky notes. It pairs well with slow-cooked lamb, sweet and sour pork, and yakisoba. The distiller recommends pairing it with richly seasoned dishes, such as stews or meals accompanied with gravy. It can be enjoyed with ice, diluted with warm water, or as it is commonly consumed in Kyushu: dilute it with water, let it sit for a couple of days, and then warm it up. Store in a dry and cool place, avoiding direct sunlight.