A uniquely Japanese interpretation of a classic sweet red vermouth crafted by the Tsutsumi Distillery in the Kumamoto Prefecture in Kyushu, Japan. It is made from a Junmai sake base and fortified with 100% rice-based shochu, before being infused with botanicals such as yomogi (Japanese mugwort), yuzu, kabosu (a high acid citrus fruit), sansho peppercorn, and ume (Japanese green plum), and then sweetened with Okinawan cane sugar. The result is a profile richer and more robust than the drier, flagship Bermutto with aromas of stewed cherry, orange peel, brown sugar, and wood spice. The palate is bright and acidic with the kabosu and yomogi notably dialed up, lending notes of black tea, tart cherry, and citrus zest; the ume is prominent throughout, providing subtle marzipan and oxidized fruit notes similar to umeshu (Japanese plum liqueur). Bottled at 18% abv.
