JAPAN
This Japanese vermouth is made by fortifying Junmai Sake with rice shochu. The fortified sake is then acidified with Yuzu and Kabosu, and Sansho Peppercorn and Yomogi (Japanese Mugwort) add further complexity and light bitterness. The result is a Japanese take on vermouth with warming spices and sage on the nose, mellow citrus on the mid-palate and a grassy finish.
