History,
Sweet vermouth-inspired aperitivo produced by the Tsutsumi Distillery in the Kumamoto Prefecture in Kyushu, Japan
Made from a Junmai sake base and fortified with 100% rice-based shochu Six botanicals
yomogi (Japanese mugwort)
- yuzu kabosu (a high-acid citrus fruit)
- sansho peppercorn
- ume (Japanese green plum)
- sweetened with kokuto (Okinawan raw cane sugar)
Tasting Notes,
Nose: Aromas of stewed cherry, orange peel, brown sugar, and wood spice
Palate: is bright and acidic with the kabosu and yomogi notably dialed up, lending notes of black tea, tart cherry, and citrus zest; the ume is prominent throughout, providing subtle marzipan and oxidized fruit notes similar to umeshu (Japanese plum liqueur)
Sweet vermouth-inspired aperitivo produced by the Tsutsumi Distillery in the Kumamoto Prefecture in Kyushu, Japan
Made from a Junmai sake base and fortified with 100% rice-based shochu Six botanicals
yomogi (Japanese mugwort)
- yuzu kabosu (a high-acid citrus fruit)
- sansho peppercorn
- ume (Japanese green plum)
- sweetened with kokuto (Okinawan raw cane sugar)
Tasting Notes,
Nose: Aromas of stewed cherry, orange peel, brown sugar, and wood spice
Palate: is bright and acidic with the kabosu and yomogi notably dialed up, lending notes of black tea, tart cherry, and citrus zest; the ume is prominent throughout, providing subtle marzipan and oxidized fruit notes similar to umeshu (Japanese plum liqueur)
Overall Rating
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