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Having already tested the boundaries of sochu-making, Tsutsumi Distillery from Kumamoto Prefecture offers a distinctly Japanese take on vermouth. A base of Junmai sake is fortified with a 100% rice sochu, then infused with native botanicals: yuzu, kabosu (another type of citrus from Oita Prefecture), sanscho (somewhat similar to Sichuan peppercorn), and yomogi (aka mugwort). Altogether, notes of grapefruit, lime, and yuzu comprise the vermouth's structure, with orchard fruits culminating in a dry, herbal finish. A fascinating addition to a White Negroni, Bronx, or Vesper, it would do just as well over rocks with a grapefruit twist. Peak summer sipping!