shochu

[Pan]

Thanks. I see your point now.

[ChrisTaylor]

Oh, look, it's another long-dead ricey, boozy thread ripe for resurrection.

 

Here we go: my second foray into shochu. Sort of. I mean, it's the first I've had since I got into sake.

 

 

Says the label ...

 

 

 

Kuro Imo Shochu Kome Shikomi "Tekan"

 

This shochu is made from sweet potato (imo) and malted rice (kome). As with a few of the sakes I've been trying over the past few months, the bottle is adorned with a 'Prestige Sake Association' sticker. Whatever that means. Now, not having tried this stuff seriously before, I'm kind of making it up as I go along. I started with it lightly chilled.

 

There's a bit of classic rice booze to the aroma but it's much more restrained, much more closed than with a junmai sake. On the palate it's a lot harsher, even though the alcohol content isn't that high (25% APV). Peppery. Dry. Bitter. Umami. Booze. Not a fan.

 

Now, it's a spirit. There's not much booze there but, hey, why not add a drop of water? It doesn't seem to do much.

 

EDIT

 

I'm going to try this again at room temperature.

[radtek]

Seen that bottle before...

 

I don't think it's meant to be a sipper...

 

 

[ChrisTaylor]

Serves me right for making a blind purchase of something considerably costlier than a half-size sake bottle.

 

EDIT

Yeah, at room temperature it's still shit.

[GlorifiedRice]

For what its worth Maangchis latest recipe is home made milky Soju