Yokaichi Mugi Shochu

An entry level shochu made from barley (which is a very popular shochu type). I found this one to be decent, better than most vodkas, but not a ton of flavor overall. I prefer Satsumo Imo shochu to this one. The nose is very similar to white whiskey, with hints of cereal grains. The palate is very thin and watery, with a hint of banana and malt. The finish is short and spicy but with very little burn. This one leans closer to a vodka than most shochu's I've tried. As an entry level shochu, it does its job and will appease those used to vodka, while helping them expand into the category. Overall, though, I prefer sweet potato shochu's a bit better than those made from barley.

A delicate, Mugi (barley) Shochu by Takara Sake in Kyoto, Japan made with barley that was distilled once & bottled at 50 proof. It has a delicate birth with hints of grain, fruit & spice; while a fresh life adds hints of raw buckwheat, brown banana, raspberry & strawberry; that leads to a quick & balanced death with a hint of sea spray & perfume. February 2021

Smells like apples and some mustiness I associate with white dog. There's also some milk in retrospect. Taste is pretty dang light. I don't get apples as much as a milky caramel and a smidge of artificial cherry flavor. Clean finish except at the very end which edges towards bitter.