Cleo Serrato
4.0
A crisp Shochu from Master Brewer Serena Nishihira, produced in Kagoshima Prefecture on Amami Island, Japan. It's made with white koji rice, kokuto sugar, and mineral-rich island water, then aged for one year in oak barrels before bottling at 30% ABV. It offers a delicate beginning with hints of dark sugar, rice, wood, nuts, and spices. Its crisp and refreshing character adds notes of toasted coconut, almond, and creamy butterscotch, leading to a quick and balanced conclusion with hints of lemon pepper, tarragon, and pine. March 2024
