The Denen Shuzo distillery was founded in 1979 in Satsumasendai, Kagoshima prefecture. A rarity, it specializes in aging, to which it devotes the vast majority of its production. Barley was the main raw material at the outset, but sweet potatoes joined in 2000, followed by rice.
This imo shochu (sweet potato shochu) is made from the Kogane Sengan variety. A white koji is used for primary fermentation, on a rice base. Secondary fermentation takes place in stainless steel tanks over 5 days. Classical music is played in the vats, providing the vibrations needed to activate the yeast. Honkaku Shochu is distilled naturally in a single pass, in a traditional atmospheric still.
Ageing takes place in re-burned whisky casks for 3 years. Here, too, classical music is played in the cellar, to achieve an optimal arrangement of water and alcohol molecules. While the "aged shochu" appellation requires at least 50% shochu over 3 years old in the blend, here we have 100% aged shochu.
Nico's tasting notes
The nose is immediately delicious, with sweetness, a promise of umami, but also a few stimulating notes of citrus peel and a slight toasted edge. Delicacy and subtlety take pride of place in this fruity, slightly weathered shochu.
With aeration, the sweetness of sweet potato and rice melt away, bringing the raw material back into focus, before fruitier, more exotic notes lift the shochu to lighter skies.
The palate is very fluid and rather fresh, with rice that seems very lightly toasted. The steamed sweet potato is delicate yet flavorful, first offering its natural, earthy aromas, before opening up into fruity, floral notes. Exotic fruits then gently unfold, with velvety mango, lychee and a hint of maracuja.
The finish brings out the patina of this shochu, with a veil of elegant vanilla closing the deal.
"Lots of delicacy for this barrel-aged shochu, which retains the sweet potato character while seasoning it with fruitier notes given by the yeasts..."
