| Ranbiki : Yebisu Shuzo |
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Yebisu Shuzo is one of the few shochu distilleries in Japan to age its product in oak casks. Among the earliest producers in Japan to use this method, it now possesses more than 200 such casks and is increasing this number every year. Because of its small scale, the distillery has more space committed to the storage of oak casks than to production of shochu, with the lines of casks making for an impressive sight.
The genshu, or raw shochu, aged in the oak casks is flavorsome mugi-shochu distilled at atmospheric pressure. Aging shochu in oak casks, as is done with spirits such as whisky, has but a short history in Japan. There are many brands of shochu that claim to be "oak-aged" when in fact they are only really projecting the amber color of the oak. However, Yebisu Shuzo has striven from an early stage to produce true Japanese oak-aged shochu, and the experience and technology the distillery has accumulated manifests itself in the quality of the product. While the time in the casks produces a firm aroma, the taste reflects the flavor of the ingredients as only mugi-shochu can. Quite different from Western whisky, this is an oak-aged liquor that can only be created in Japanese conditions. |
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| Keikotonarumo (Mugi-Shochu / 25% alcohol) |
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| A mugi-shochu that uses the Nishinochikara variety of barley, grown locally in the Chikugo River basin, and is aged in tanks for three years. It is not stored in oak. In addition to its barley aroma, it feels as smooth as pure water. |
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| Ranbiki (Mugi-Shochu / 40% alcohol) |
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| Aged in oak casks for over six years, it has the quiet aroma of oak. One can also detect a flavor akin to fruit or scotch whisky. |
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| Ranbiki Gold (Mugi-Shochu / 42% alcohol) |
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| Aged in oak for more than ten years. It has a mellow, mature feel with an afterglow that remains for some time and a dense but softly fulsome flavor. |
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