Oct 242022
 

A kokuto shochu, one of the oldest spirits made in Japan, derives from unrefined sugar (kokuto) and in that sense it straddles an uneasy and somewhat undefined territory between agricole-style and molasses-based rums. Nosing the clear spirit demonstrates that: it opens with a lovely crisp agricole type brine and sweet alcohol, channelling sweet soda popFanta, 7-Up, a bit of funk, a bit of citrus; and then adds a pot still kind of funkiness to the mix, like the aroma of fresh glue on a newly installed carpet, paint, varnish, and a lota lotof fresh, light, tart, fruity notes. Guavas, Thai mangoes, strawberries, light pineapples, mixed fruit ice cream, yoghurt. Yamada Distillery makes two shochus and this is the one they call “Intense”based solely on how it smells, I believe them.

The taste is, in a word, light. There’s a reason for this which I’ll get to in a moment, but the bottom line is that this is a spirit to drink neat and drink easy because the flavours are so delicate that mixing it would shred any profile that a neat pour would lead you expect. It’s faint, it’s sweet, it’s extremely light, and what I think of when trying it is the soft florals of cherry blossoms, hibiscus; herbs like thyme and mint, mixed up with light yellow and white fruits, cherries, grapes. It’s enormously drinkable, and beats the hell out of any indifferently made 40% blanco in recent memory…and if the finish is practically nonexistent, well, at least there are some good memories from the preceding stages of the experience.

There’s a good reason for its lightness, its sippabilityand that’s because it’s a mere 30% ABV. By rum standards, where the absolute lower limit is 37.5% before heading into liqueur country, that disqualifies it from being considered a rum at all: even if we were to accept the dual fermentation cycle and its unrefined sugar base, to the rum-drinking world that strength is laughable. I mean, really?….30%??! One could inhale that in a jiffy, down a bottle without blinking, and then wash it down with a Malibu.


Consider the provenance and specs, and park the ABV for a moment. It comes from the Amami islands in southern Japan (between Kagoshima and Okinawa), made by a tiny, family run distillery on Oshima Island 1that has existed for three generations, since 1957 — that’s considered medium old by the standards of the islands, where firms can either be founded last year, or a century ago. Perhaps they are more traditional than most, because there are no on-site tastings, no distillery sales, and no websiteit seems to be a rare concession for them to even permit tours (maximum of five people), and have as much as a twitter and instagram account.

But that aside, the Nagakumo Ichiban Bashi is practically handmade to demonstrate terroire. The brown sugar is local, from Oshima, not Okinawa, and that island. They distil in a single pass, in a pot still. The resultant is rested, not aged (at least, not in the way we would understand it), in enamelled steel tanks for several years in a small solera system. And the resultant is really quite fascinating: similar enough to a rum not to lose me, and different enough to pique my interest. Even at its wobbly proof point, the whole thing has a character completely lacking in those anonymous, androgynous, filtered whites that sell everywhere.

Shochus generally, and kokuto shochus in particular, must, I think, be drunk and appreciated on their own level, with an understanding of their individual social and production culture. It is useful to come at them from a rum perspective, but perhaps we should give them space to be themselves, since to expect them the adhere to strength and profile of actual rums is to misunderstand the spirit.

Admittedly therefore, the low strength makes the shochu rate a fail when rated by western palates accustomed to and preferring sterner stuff. My personal feeling is that it works on its own level, and that nose, that lovely, robust, floral, aromatic nose…I mean, just smell that thing a few more timesit makes up for all its faintness of the palate. Perhaps the redeeming feature of the shochu is that you can channel your inner salaryman after work, sip and drink this thing multiple times, still not get a debilitating buzz on, and still find some notes to enjoy. There aren’t too many cask strength rums that allow you to do that.

(#945)(78/100) ⭐⭐⭐


Other notes

  • The LMDW entry for this shochu says it is made partly from Thai rice to which muscovado sugar is then added. This is wrong. The koji mould which is used for primary fermentation is developed on Thai rice. But rice is not used as a source of the wash.
  • Shochu is an entire spirit to itself, and kokuto shochu is a subset of that. For the curious there is a complete backgrounder available, with all sources noted.
  • The name on the label, 3S, is a Japanese concern that deals primarily in shochu (the three “S” moniker stands for “Super Shochu Spirits”) where they act as an independent bottler. They are a subsidiary of G-Bridge company, which is a more general trading house established in 2006.
  • I feel that the sugar cane derivative base of kokuto makes it part of the rum family. An outlier, true, but one which shares DNA with another unrefined-brown-sugar-based spirit such as we looked at with Habitation Velier’s jaggery-based Amrut, and the panela distillates of Mexico. If it doesn’t fall within our definitions then we should perhaps look more carefully at what those definitions are and why they exist. In any case, there are shochus out there that do in fact got to 40% and above. It suggests we pay attention to such variationsbecause we could, in all innocence, be missing out on some really cool juice.
Feb 142022
 

Photo © NISHIHIRA-SYUZO Co., Ltd

It was to examine this almost-rum (and others like it that will inevitably come) that the detailed treatise on Japanese kokuto shochu had to be written, because without it the review would have lost much of its context and the shochu’s offbeat profile would not have been properly understood.

In brief, shochu is a type of Japanese distilled spirit made from various ingredients, where a two-phase fermentation process using a mold is de rigueur: one to convert starches to sugars and another to convert those sugars to low-proof alcohol, which is then distilled using pot stills. Kokuto shochu is one kind of several different popular varieties, distinguished by being made from unrefined brown sugar (as opposed to sweet potatoes, e.g.) and following the dual-fermentation process. To some this might disqualify it from being a true “rum” but I chose to say it’s one in all but name. It’s made from sugar cane, and in the house of the Father are many rooms, and that’s what counts.

Although we talk a lot about agricoles being grassy, herbal and vegetal, I don’t think I’ve ever had a rum (for that’s what this is, more or less) that took it to the extremes of actually channeling real vegetablesand some rotting onesthe way the Tomoet Moi did. I mean, this really was akin to an alcoholic veggie soupcomplete with parsley, cilantro, carrots, balsamic vinegar, brine, olives and the weird aroma of damp decomposing cloth in an abandoned barn somewhere and only a casual nod to fruits or sweet of any kind. After it settles down, it reminds me of a cane vinegar, with that same slightly sweetly sour note to it that makes it so distinctive, poured over a bowl of sliced yellow mangoes spiced with sweet peppers and salt. I know that sounds peculiar, but take it from me…it works. You just have to stick with it.

Still, even after opening up and after the initial assault on your schnozz has been beaten back, the residual notes of vegetables left to rot in a midden remain faintly there, lending a piquancy to all that you subsequently taste. And what a taste that is: vanilla, cane juice, sweet acetones, nail polish, sugar water and the pungency of diluted turpentine (usually that comes on the nose, but not with this drink). Fanta and Sprite, a touch of orange citrus, cloves passion fruit, cranberry juice and sweet peppers, and if the spoiled bananas and apricots at the back end don’t leave, well, they don’t upset the fruit cart either and for all this to be going on at 40% is no mean achievement. Finally, it kind of relaxes, gets easier and more watery-sweet and then concludes with a short, mild, fruity, floral, sweet and biting finish that is far from unpleasant.

That’s the one….

Clearly, the method of fermentation which kokuto shochu utilizes, combined with the pot still distillation, creates a profile that would give the incautious serious pause, and I now suspect there was probably something of a shochu element in the Seven Seas Japanese rum by which I was so nonplussed in 2018. It was different in the same way this is, with a strong element of rot and brine and seemingly off-putting elements to it, yet where Seven Seas failed (to me, at any rate) Tomoet Moi came together and really became something worth trying…several times.

As John Go wrote in his own review of the spirit, it really needs time to open up and breathe. Impatience and a fast guzzle have no place here, and in fact, it rewards keeping it in the glass for an extended period. The sweet, salt, sour and umami aspects of the profile come together in a fascinating synthesis, which, while unfamiliar and perhaps not to everyone’s taste, is sweetly pungent, original and distinctive and never overbearingand those are the characteristics of any good spirit, I think. Admittedly I started out by being knocked back on my heels…but stuck around, started to enjoy it, and finally, at the finish, stayed to bemusedly and almost wonderingly applaud.

(#884)(86/100) ⭐⭐⭐⭐


Other Notes

  • Thanks as always to John Go who spotted me the sample. He’s a treasure trove of juice from Asia. I had no idea what it was and tasted it completely blind, because John steadfastly refuses to label the samples he sends me, and just numbers them.
  • The spirit is aged for two years in oak casks, filtered to white and bottled at 40%.

Brief company background

For historical reasons (now backed up by GI protection) kokuto shochu is onlyand can only bemade in the Amami Islands which are situated south of the Kyushu and north of Okinawa. There has been a long history of sugar cane cultivation and (sometimes illegal) distillation here, just as there was on Okinawa.

The firm that makes the Tomoet Moi is Nishihira Shuzo Ltd (shuzo is a Japanese word meaning an alcohol producing company), a family-owned and -run sake brewery and distillery that has been in business since 1875, when they were granted an awamori-making license for Shuri (in Okinawa) in that year. In 1927 a new distillery was established by Tomi Nishihara, the first head distiller (or toji) in the Amami island of Kikaijima, and has remained a small enterprise there ever since: the warehouse was destroyed by air raids at the end of the war, the distillery moved to Amami’s main island, and it is currently run by his great-granddaughter Serena. The company employs seven people, which is six more than Nine Leaves has, if you recall.

Just about all production is sold and consumed in Japan, which is hardly unusual. Their standard product is the Sango (an unaged, traditional shochu for the mainstream) and Kona (and oak-barrel slightly-aged shochu for the younger crowd). In 2019 Serena Nishihara created the Tomoet Moi as a more upscale aged offering, breaking with tradition by naming it, in a play on the words “Tomorrow”, “Tomi” and the French words “toi et moi”, which is as good an example of layered meanings in eastern culture as you could ask for.