Dry vermouth-inspired aperitivo produced by the Tsutsumi Distillery in the Kumamoto Prefecture in Kyushu, Japan
Made from a Junmai sake base and fortified with 100% rice-based shochu
Four botanicals include yomogi (Japanese mugwort), yuzu, kabosu (a high-acid citrus fruit), and sansho peppercorn
The nose is fruity and yeasty with notes of grapefruit, peach, guava, lavender, and plum; on the palate, the sake base is immediately evident with bass notes of rice, yeast, and faint plum. Yuzu and sansho peppercorn brighten things up, while an undercurrent of yomogi provides earthy grapefruit from beginning to end
18% ABV
Made from a Junmai sake base and fortified with 100% rice-based shochu
Four botanicals include yomogi (Japanese mugwort), yuzu, kabosu (a high-acid citrus fruit), and sansho peppercorn
The nose is fruity and yeasty with notes of grapefruit, peach, guava, lavender, and plum; on the palate, the sake base is immediately evident with bass notes of rice, yeast, and faint plum. Yuzu and sansho peppercorn brighten things up, while an undercurrent of yomogi provides earthy grapefruit from beginning to end
18% ABV
Bermutto, named for the Japanese phonetic spelling of vermouth, is a novel take on a classic fortified wine using sake, shochu, and four Japanese botanicals. Use it as a functional substitute or addition to dry vermouth or dry sherry to add new depth to cocktails, or try it in a Sonic highball with soda water and tonic!
