Nose: Deeply grainy; rice cakes, steamed rice, a light lactic note gives an impression of sweet cream butter and just a hint of funk. Rich and full. Oyuwari brings out steamed rice sweetness and rice husk.

Palate: Light and herbal attack falling away quickly to a deep, rich earthy graininess and a warm, not-unpleasantly bitter minerality. Served oyuwari, an acidic fruitiness comes out; ground cherry or gooseberry.

Overall: A deep and savory expression of rice in the vein of long-aged sake. While grain dominates, it’s never one note or simplistic and provides a rich, satisfying experience. With hot water, the experience changes drastically and shows a completely different side of the shochu; it’s well worth trying both.