30/05/2026
๐ถ Oka Kura Bermutto โ Shop via the link in bio.
Vermouth but make it Japanese. Sort of.
Bermutto โ the name is the Japanese phonetic spelling of 'vermouth' โ is what happens when a culture with its own deep tradition of aromatised beverages applies that knowledge to sake. The parallels between European vermouth and Japanese botanical sake are striking: both start with a fermented base, add bitter botanicals and aromatic herbs, and fortify the result. Oka Kura simply does it the Japanese way.
Produced by Tsutsumi Distillery in Kumamoto Prefecture, Kyushu โ one of only 28 distilleries in Japan certified for Kuma Shochu production (think of it like the DOC system of Japanese spirits). They've been making shochu for nearly 150 years. Oka Kura is their botanical sake project: Junmai sake as the base, fortified with 100% rice shochu, then aromatised with four Japanese botanicals โ yuzu, kabosu (a high-acid citrus), yomogi (Japanese mugwort, used as the primary bittering agent in place of wormwood), and sansho peppercorn.
We stock both expressions:
๐ต Dry Bermutto โ The flagship. Fruity and ye**ty on the nose with grapefruit, peach, guava, and lavender. On the palate, the sake base comes through clearly โ rice and yeast โ brightened by yuzu and sansho, with a persistent earthy, grapefruit-like undercurrent from the yomogi. Phenomenal with sushi, or as a direct substitute for dry vermouth or dry sherry in cocktails.
๐ Sweet Bermutto โ The flagship botanical blend joined by a fifth: ume, the bitter Japanese green plum, sweetened with Okinawan raw cane sugar. Richer and more robust, with aromas of stewed cherry, orange peel, and brown sugar, and a palate of black tea, tart cherry, and citrus zest. Think of it as a punchier, more complex umeshu โ brilliant in spritzes, highballs, or anywhere a sweet vermouth would go.
In-store now. This is a rabbit hole worth going down.