In the bottle: Nomiyoshi initially presents as strikingly neutral—almost silent on the nose right after pouring. With a little oxygen exposure (a gentle swirl or brief rest in the glass), subtle layers begin to unfold: light grain notes emerge alongside a soft, earthy quality reminiscent of the damp underside of moss. There’s also a delicate suggestion of black tea accented by a touch of sweet vanilla. As this is my first experience with a mountain potato (yama-imo) shochu, I was pleasantly surprised by the breadth and refinement of aromas already evident on the nose.

On the rocks: The palate is notably smooth, with a subtle, clean sharpness that recalls a high-quality vodka—more about flavor than heat or burn. Given that this is made from mountain potato rather than typical sweet potato, upfront sweetness is minimal, which allows other elements to shine. Pleasant sweet notes do appear on the mid-palate and carry through to the finish, likely contributed by the koji fermentation. The finish is impressively long and dynamic, ebbing and flowing between grain, toasted rice, and varying degrees of gentle sweetness. Visually, the gold flakes in the glass add an attractive shimmer, though they contribute nothing to the flavor profile.​

Straight: Nomiyoshi drinks with remarkable smoothness when served neat. The entry brings an intriguing pineapple-like note—not the bright, juicy fruitiness, but rather the subtle, core-like character of the fruit. As that fades, the palate shifts toward grain and toasted rice on the finish, punctuated by short, welcome bursts of sweetness that lend a faint sweet potato shochu familiarity despite the mountain potato base. Overall, this expression operates on multiple appealing levels—clean, layered, and surprisingly versatile. It’s well worth seeking out and trying if you come across a bottle.