Yokaichi Mugi Shochu

An introductory barley shochu, a very common variety. I found this one to be acceptable, superior to most vodkas, but generally lacking in distinct flavor. I favor Satsumo Imo shochu over this type. The aroma is quite similar to white whiskey, with subtle cereal grain undertones. The palate is very light and watery, with a faint hint of banana and malt. The finish is brief and spicy, but with minimal burn. This spirit is more akin to a vodka than many other shochus I've sampled. As a beginner shochu, it serves its purpose and will satisfy those accustomed to vodka, while guiding them into the category. Nevertheless, I generally prefer sweet potato shochus to those made from barley.

A subtle barley shochu. It starts with hints of grain, fruit, and spice. The middle brings out notes of raw buckwheat, ripe banana, raspberry, and strawberry, leading to a brief, balanced finish with a hint of sea spray and perfume.

The aroma is reminiscent of apples and a certain mustiness that brings white dog to mind. Looking back, there's also a milk note. The palate is quite light. I detect less apple and more of a milky caramel and a hint of artificial cherry. The finish is clean, aside from the very end, which leans slightly bitter.