Distillery: 武の井酒造 Takenoi Shuzō
Address: 1450 Takanecho Minowa, Hokuto, Yamanashi 408-0012
Website: http://takenoishuzo.jp/products.html
Additional Content: Nothing found at this time.
Name: 瑞牆山7年 Mizugakiyama 7yr Oak
Type: 米焼酎 Rice shōchū
蒸留方法: 単式蒸留 (Pot Distillation)
Ingredients:
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米 Rice
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米麹（国内産）Rice Koji (Domestic)
Alcohol: 35%
In the bottle: Beautiful oak notes flow perfectly into a harmony of cherry, cream soda, and vanilla—this is certainly one of my favorite combinations, often found with oak-aged rice shōchū. Unfortunately, I could find little other information beyond it being stored for 7 years in oak barrels; however, it certainly feels like they were previously filled with brandy or cognac (reminds me a lot of Ohishi, just not as strong). The nose is rich, warm, and layered, building strong anticipation for the glass.
On the rocks: Just like the nose, this is something to enjoy and enjoy slowly. The oak on the front end balances perfectly with cherry, vanilla, and cream soda notes; in many ways this drinks a bit like a whiskey due to the depth and complexity gained by the 7 years in oak. At 35% alcohol it seems like it should be a bit heavy and sharp on the palate; however, what you end up with is so smooth. The ice keeps it refreshing while letting the flavors unfold gradually—very easy to sip and savor.
Straight: This drinks a lot like a whiskey with the addition of a touch of sweetness that hits the tongue and adds an additional layer of complexity to the overall profile. Overall, this is smooth and a little creamy as those cherry and cream soda notes really take center stage. Maybe it’s the cooler weather, but I really prefer this neat in a nice whiskey glass—the richness and elegance come through fully without any dilution softening the edges.
Enjoy straight or on-the-rocks
Reflections on this shōchū
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Oak-aged rice shōchū continues to be one of my favorite variations of rice shōchū, and Mizugakiyama does not disappoint. It hits all the right notes while never being too oak-heavy—smooth, balanced, and refined without the wood dominating the rice character.
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This bottle was a real random find. I came across it at a local goods shop at Nirasaki Station—they had two different bottles, and I chose this one based on the label alone. It worked out well; sometimes the simplest decisions lead to the best discoveries.
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The only issue with this bottle is finding any real information on it. The brewery website just gives the name and nothing else. After some searching, I could at least find a little about how it was aged (7 years in oak barrels), but details like barrel type or exact process remain scarce. More transparency from producers would be welcome.
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While I enjoyed this on the rocks, I ended up switching to drinking it neat as it just drank more like a whiskey—something I should try more often with aged rice shōchū. Neat lets the oak, vanilla, cherry, and subtle sweetness come through cleanly and intensely, without ice softening the edges. It’s smooth, mature, and contemplative—perfect for slow sipping.
Bottle label and Information
Front Label
Back Label
