Japanese Whisky

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Akashi white oak

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Appearance / ColorAmber goldNose / Aroma / SmellToffee, Vanilla, CinnamonFlavor / Taste / PalateCaramel, Tobacco, ChocolateFinishBalanced and creamy

Akashi “White Oak” Blended whisky is a soft Japanese whisky with a mild, apple-tinged sweetness. It’s more of a mixer than a contemplative spirit.Specific tasting notes include toast, raw oats, lemon zest, golden apple, dried apricot, white pepper, caramel, dark chocolate, and vanilla.Overall, this is a smooth but simple whisky. It’s not a bad value for the price, however. If you’re looking for more character, we highly recommend Akashi Single Malt.

ENTER A DELIVERY ADDRESSDrizlyLiquorWhiskeyJapanese WhiskyAkashi White Oak Japanese Blended Whisky*Packaging may varyAkashi White Oak Japanese Blended WhiskyWhiskey /40% ABV / Japan750.0ml bottle - from $48.00 View More SizesProduct DetailsCATEGORYJapanese WhiskyREGIONJapanABV40%TASTING NOTESButter, Caramel, Cherry, Dark Fruit, Dried Fruit, Green Apple, Light, Nutty, Oak, Red Fruit, Salty, Smooth, Stone Fruit, Toasty, Vanilla, WoodyBASE INGREDIENTSBarley, Rye, WheatFOOD PAIRINGCheese - Creamy & Bloomy, Cheese - Fresh & Soft, Cheese - Nutty & Semi-Firm, Dessert - Chocolate & Coffee, Dessert - Vanilla & Caramel, Fish - White, Fruit - Dried, Nuts, Pork, ShellfishProduct DescriptionEigashima Distillery (known as White Oak Distillery in Japan), located in Akashi near Kobe, Japan, is both the country’s oldest and smallest whisky distillery. Founded in 1888, the tiny distillery runs on a seven person operation!Akashi is a coastal town residing on the edge of Osaka Bay. Due to Akashi’s unique climate with extremely hot summers and cool winters, as much as 7%-8% of Eigashima’s maturing whisky may be lost to evaporation each year (opposed to the 2% commonly seen in Scotland). While this lowers still the overall production yield, it also acts as a catalyst for the maturation process, as the temperature swings encourage interaction between the whisky and the wood.As a result, Akashi White Oak Japanese Whisky has a malty, citrusy aroma with scents of black cherry, toffee and oak. This whisky is made with a variety of wheat, barley and rye with hints of subtle peat. Notes of vanilla and pine nuts dominate the palate, and lead to a long, malty finish. Excellent introduction to the Japanese whisky category, those looking for a segway into Scotch, or an every day drinking dram.

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Akashi ume

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ENTER A DELIVERY ADDRESSDrizlyLiquorWhiskeyJapanese WhiskyAkashi White Oak Ume Japanese Plum Whisky*Packaging may varyAkashi White Oak Ume Japanese Plum WhiskyWhiskey /30.5% ABV / Japan750.0ml bottle - from $37.78 View More SizesProduct DetailsCATEGORYJapanese WhiskyREGIONJapanABV30.5%TASTING NOTESAcidic, Apricot, Butter, Dark Fruit, Dried Fruit, Flavored, Fresh, Fruity, Honey, Jammy, Light, Rich, Round, Salty, Smooth, Sour, Stone Fruit, SweetFOOD PAIRINGCheese - Creamy & Bloomy, Cheese - Nutty & Semi-Firm, Dessert - Fruit, Dessert - Vanilla & Caramel, Duck & Game Bird, Fish - White, Fruit - Sweet, NutsProduct DescriptionFor those that are looking for something fruity, easy-drinking and unique, look no further than Akashi Ume Plum Whisky, inspired by the traditions of Umeshu (Plum Wine). Freshly harvested, Japanese Ume (pronounced ooh-meh) sour plums are added directly to matured barrels of Akashi (white label) Whisky and aged for approximately 6-10 months depending on the season. The fruit is scooped out (yes, you can get intoxicated off of the plums!) and voilà, Akashi Ume is born. This balanced, sweet and savory whisky liqueur is a playful twist on a Japanese classic.Akashi Ume can be sipped neat, on the rocks, served with soda or can be used as a modifier for cocktail recipes that calls for simple syrup or liqueurs. It's great for novice drinkers as well as experimental mixologists and everyone in between.

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Gyokusendo peak

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Hakusho 12

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Hakushu 12 is a malty and herbal whisky with a mild peaty flavor. It is medium-bodied, with a dry impression, and a crisp finish. Oak spice in the form of vanilla, cinnamon, and caramel are also present.Specific tasting notes include savory, toasty malt, green apple, quince, lemon peel, dried flowers, almond, pine, mint, basil, heather, honey, tobacco, faint smoke, and wet concrete.Overall, Hakushu 12-year is refreshing and smooth. It has a complex mix of herbal, fruity, and spicy characteristics.

Raw oysters are a great pairing with Hakushu 12. Scotch and oysters is a food pairing classic, and the same principles work here too.Another surprising pairing is Hakushu and salt-grilled mackerel (saba shioyaki). The herbal and minty qualities of the whisky marry with the fish. And the crisp, mineral-driven finish of Hakushu cleanses the palate for the next bite.I also enjoy smoked cheese and nuts as a snack alongside Hakushu whisky.But if you really want to go big, grilled steak is the ultimate pairing with Hakushu. Fatty cuts like New York strip and ribeye work especially well. Either black Angus or wagyu will taste great. But you’ll get the most style points from the wagyu.

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Hakusho 18

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Initially more smoke, more wood and more pine notes are present as compared to the Hakushu 12. This still comes off as herbal but is much darker and more brooding than its younger counterpart. There are also notes of pear, grape, and the smell of walking through an old tea shop. Palate: While the smoke is strong on the nose, its more subdued on the palate. Instead, melons, fruits, and toasted meringue interplay with earthy tones of bark, dark chocolate, and grass. As the whisky opens up in the glass, more pine, nuts and menthol shine while some of the nutty sweetness from the Sherry casks pokes through as well. An elegant and restrained palate. The mouthfeel is excellent and shows good body and texture for only 43%. Finish: Hakushu 18 showcases a long finish and flavors of mint, grass, and a salty breeze. Not as bright and sweet as the Ymazaki 18, this is a more reserved expression of Japanese single malt.

Hakushu Distillery – Towering Above The CompetitionHakushu is the highest operational distillery in Japan, towering over its competitors at a height of more than 2000 feet above sea-level. It is a Suntory distillery and, while not quite as globally famous as Yamazaki, the quality of single malt whisky produced here is nothing short of outstanding.Hakushu is known to use one of the most pristine water supplies in the whole of Japan, drawn from reserves at the base of Mount Kai Komagatake. The water here has a very low mineral content and is much softer than that found elsewhere in the country, and this helps the distillery to create a refreshing, crisp and well-balanced range of expressions.

Many of the whiskies created here are lightly peated, giving peat lovers the perfect ‘in’ to the world of Japanese whisky. On top of receiving the recognition of critics, experts and fans around the world, the distillery’s expressions have also picked up a whole host of awards that highlight the effective processes and expertise of those behind their whisky production.

It’s hard to pick a winner from Hakushu’s varied range, but the 18 Year Old has to be right up there. This is a whisky that is so smooth, well-balanced and complex that it comes incredibly close to perfection. Made up from a selection of carefully matured whisky, that has been under the eagle-eye of the master distiller for at least 18 years, this refreshing dram has it all.

Both sherry influences and bourbon influences can be detected through rich fruits, citrus, honey, apricots and sweet dark chocolate. These are all supported by that lightly peated character that also brings slight floral notes to the table. The peat opens up with more time spent in the glass and a little burst of lemon juice makes itself known too. All the while, very gentle cinnamon and cloves hide in the background, but they’re certainly detectable to a trained nose.

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Hatozaki 18

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Japan- Japanese Whisky- 46.0% ABV. A vatting of 100% malt whiskies which have been aged in imported bourbon casks, imported sherry casks and native Mizunara oak barrels. Rich profile of sweet cereals and malty dried fruit with a light touch of smoke and honey on the finish.

A wise choice for both highballs and straight pours, this product, with a minimum malt whisky content of 40%, has a delicate roundness with a rich backbone of malt whisky, offering cereal notes and a gentle sweetness. Aged for up to 12 years and created through a two-stage blending process, it is never coloured or unchill-filtered.PropertiesUnpeated, delicate and floral. It offers a balanced feel in the mouth, with an aromatic palate and floral notes. The style is elegant and light, carrying significant depth from the malted barley.

With a long experience as brewers started in 1856, particularly with Akashi-Tai sakes, the Yonezawa family has been distilling spirits since 1917. 100 years later, in 2017, the production of spirits gains new momentum with the installation of Forsyths stills and the creation of the Kaikyō distillery to produce Japanese whisky and gin.While waiting for the first single malt distilled at the Kaikyō distillery to be sufficiently mature, Kimio Yonezawa uses his skills as a master blender on Hatozaki blend whiskies. Inspired by his travels abroad and his regular exchanges with foreign master distillers and blenders, especially Scottish, Kimio Yonezawa carefully craft Hatozaki whiskies using a two-step blending process.First, whiskies of various origins are selected to create the blend basis. Part of this base is then mixed with other whiskies stored in the Kaikyō distillery and different types of barrels are then used for aging and refining including bourbon, sherry, cherry blossom (sakura) or even Japanese oak mizunara.As a result, to date, two whiskies: a blend therefore including malt and grain whiskies and a blended malt (or pure malt) made up of malt whiskies exclusively and produced in "small batch". These whiskies are not, for the moment, eligible for the formal designation of "Japanese whisky" being composed, probably in a significant part, of foreign whiskies imported in Japan.

With a long experience as brewers started in 1856, particularly with Akashi-Tai sakes, the Yonezawa family has been distilling spirits since 1917. 100 years later, in 2017, the production of spirits gains new momentum with the installation of Forsyths stills and the creation of the Kaikyō distillery to produce Japanese whisky and gin.While waiting for the first single malt distilled at the Kaikyō distillery to be sufficiently mature, Kimio Yonezawa uses his skills as a master blender on Hatozaki blend whiskies. Inspired by his travels abroad and his regular exchanges with foreign master distillers and blenders, especially Scottish, Kimio Yonezawa carefully craft Hatozaki whiskies using a two-step blending process.First, whiskies of various origins are selected to create the blend basis. Part of this base is then mixed with other whiskies stored in the Kaikyō distillery and different types of barrels are then used for aging and refining including bourbon, sherry, cherry blossom (sakura) or even Japanese oak mizunara.As a result, to date, two whiskies: a blend therefore including malt and grain whiskies and a blended malt (or pure malt) made up of malt whiskies exclusively and produced in "small batch". These whiskies are not, for the moment, eligible for the formal designation of "Japanese whisky" being composed, probably in a significant part, of foreign whiskies imported in Japan.

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Hatozaki finest

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Vital Stats: 80 proof, 40%ABV. Aged up to 12 years in barrel. ~ $40 per 750ml bottle.Appearance: A pale yellow. In the glass, there were several legs that emerged.Nose: Definitely soft fruit and pepper. There were some notes of honeydew mixed with a touch of heat. Overall, the nose was pleasant and bright.Palate: Bold for such a light whisky. It’s really bright with melon flavors mixed with apricot. Not a long finish, but in the end was able to pick up some pepper.Final Thoughts: I think this one is a great introduction to Japanese whiskies, especially for the price point. It’s pretty straightforward from nose to palate with simple flavors.

Light, bright and invigorating on the aromas and palate, this young whisky from the Kaikyo distillery in Akashi foreshadows the great things to come from this brand. The cereal notes at the core of this whisky are buttressed by key lime, cookie dough and cocoa.

The Yonezawa family’s experimentation with distilling started over a century ago, in 1917, and has been part of their legacy ever since. In the build-up to their celebration of 100 years of spirit production, the company decided to replace their old stills with new copper twin pot-stills made by the famous Scottish company, Forsyth’s. The new facility has been designed to produce Japanese Single Malt Whisky as well as other spirits and has been named The Kaikyo Distillery after the Akashi-Kaikyo Bridge that lies in front of the distillery. Proud of their heritage and provenance, the company has also shared other historical aspects of their home city, Akashi, in the Hyogo Prefecture of Japan, in the imagery and branding of their new spirits.Hatozaki Finest Japanese Whisky is a premium blend of whiskies, aged up to 12 years in barrel with a minimum malt whisky content of 40%. Light in style with a rich backbone of malt whisky character. Cereal notes and a light sweetness allow for the whisky to be used in

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Hatozaki small batch

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Appearance: A light yellow, slightly pale. In the glass, there were slight legs, though minimal.Nose: Big on lemon zest, with a bit of melon. Some oak was in there, though the fruit elements were more prominent.Palate: The first impression was of a light and fruit forward whisky. I let this one rest for a beat and gave it another good swirl. I was able to pick up a bit more of the nuances going on. The fruit elements were still prominent, but intermixed with a touch of pepper and some mild richness from the cask finishes.Final Thoughts: Between the two whiskies, this one has a bit more going on. There’s certainly more depth in the tasting experience. I found this to be a tad bit more floral and sweet, most likely due to the cask finishes. At the end of the day, I’d say that this one is worth the extra buck and provides a bit more of a punch at 92 proof.

Hatozaki Small Batch is a 100% malt whisky. It is an artisan blend of 5 to 6-year-old single malt whiskies produced in small batches of less than 20 casks. The blend is aged for several years in old bourbon and sherry and mizunara casks (Japanese whiteoak from the Hokkaido and Tohuku forests). It is never colored or filtered which preserves the whisky’s personality.”

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Ichiro malt and grain whiskey

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Appearance / ColorWarm goldNose / Aroma / SmellPeach and apricot cobbler, lemon zest, and granola.Flavor / Taste / PalateVanilla toffee up front with tropical fruit, pepper, and lemon grass.FinishMore tropical fruit and lingering butterscotch.

Clean with notes of fruit on the nose. The palate has notes of apricot, peach, vanilla, citrus, malt, roasted nuts and pepper. The finish is full of oak, honey and fresh tropical fruits.

Hardly able to keep up with the ever-growing stateside market (much less those of Scotland Ireland, and Canada), Japanese whisky has stayed indefinitely on my back burner, not helped by its often hefty price – though that’s likely to change for me after trying Ichiro’s Malt and Grain.While a product of a Japanese company – specifically Ichiro Akuto, founder and master distiller of Ichiro’s Malt with Chichibu Distillery northwest of Tokyo – Ichiro’s Malt and Grain is “an all world whisky” as Akuto put its in a postcard enclosed with a sample.While the short product description is vague, it briefly explains that Ichiro’s Malt and Grain (specifically the white label) is a blend consisting of a “heart of Japanese whisky complimented by the major whiskies of the world,” which includes whiskyy from Scotland, Ireland, the United States, and Canada. Those foreign whiskies are aged in their countries of origin for three to five years and aged for another one to three years in Chichibu.While Ichiro’s Malt has only been producing whisky in Chichibu since 2008, it already had built a name for itself by that point through the legacy of the Akuto family’s defunct Hanyu Distillery.With the family already renowned for their sake, Ichiro Akuto’s grandfather reportedly founded the Hanyu distillery in the 1940s and rode hot whisky demand for decades until succumbing to a recession in 2000.Ichiro Akuto, however, scooped up the aging Hanyu stock and eventually began selling it, most notably the highly collectible and highly sought-after Ichiro’s Malt Card Series, a 54-part collection that includes a whisky named for and adorned with each of the cards in a standard deck (including the two jokers). A full set was on sale at one point in 2015 for nearly $500,000, and even a collection of 13 bottles in the series was going for nearly $44,000 in 2016.

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Kujira ryukyu 12

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Reserved for 12 years, this small batch expresssion brings the fruit forward nature of Sherry to the falovors of Okinawa. Every Kujira Whisky is 100% made in Japan from long grain Indica rice and Okinawa's native black Koji.

Kujira 12 years old reveals an aromatic palette that is both classic and surprising, characterized by a round and sweet nose with typical single-grain notes such as coconut and vanilla, but also the presence of caramelized notes and dried fruits inherited from aging in sherry barrels. On the palate, the rather light attack in the mouth with aromas of puffed rice precedes an explosion of complex and greedy flavours such as coconut, almond paste, but also fruity aromas of red fruits, grenadine and apricot and a hint of lemon. Its suave texture highlights woody notes and lingers after tasting in a long and soft finish without any bitterness.

YOUR CARTCloseYour basket is empty at the momentSome suggestions to fix it?See our current selectionKujira Whisky 12 year old Sherry CaskRyukyu Whisky - 40 ° - 70 cl1 review€185.00ADD TO CARTIn stockDESCRIPTIONKujira Whisky 12 Year Old Sherry Cask is a single grain whisky whose originality is to be made from 100% indica long grain rice fermented with yeast like whisky and black Koji, a variety unique to the Okinawa islands, distilled in traditional stills according to the manufacturing method inherited from awamori, the traditional spirit of the region.This Kujira whisky is a blend of single grains aged for 12 years in Sherry casks only, under a subtropical climate whose influence is expressed through a tasting profile balanced between sweetness and complexity.At the opening it is first the notes of rum, cognac, molasses and corn that express themselves followed in the mouth by the sweetness of fruity aromas of blueberry and dried fruit. In the finish, we note the lightness and sweetness of its aromatic profile that persists until the last moment.Distilled, aged and bottled in Japan, this single grain is a creation of the Kumesen Syuzo distillery located in the south of Japan in the tropical archipelago of Okinawa, formerly known as the kingdom of Ryukyu. Both whisky and awamori, the single grain rice whiskies also called Ryukyu whiskies, represent an enriching blend of age-old know-how.

Pioneer of a new kind of whisky, Kujira innovates in grain whiskies by exploiting a cereal hitherto unused for whisky and more traditionally associated with other Japanese spirits. Grain whiskies made from rice, these whiskies also called Ryukyu whiskies from the name of the ancient kingdom of Okinawa, draw their roots from the ancestral know-how of Okinawa distilleries in the production of Awamori.

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Kujira ryukyu 20

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Japan - Revered among Okinawa's best bottles of island whisky, this iconic Kujira Single Grain wields the power of time for an unparalleled balance of deep aromas, rich flavors and sensational smoothness.

Kujira 20 years old is made from rice but displays an aromatic universe very close to the more classical single grains made from corn and other grains. This atypical premium whisky reveals a light nose with floral notes of lilac and wisteria, greedy notes of marzipan, a minty freshness and some woody touches of oak. When tasted, the attack in the mouth is rather sweet and fruity with aromas of fruit pastes and rice pudding, to which caramel and vanilla aromas typical of grain whiskies are added. The classic and balanced finish confirms the gourmet spirit of Kujira 20 Years Old with the sweetness of fruity notes such as cherry and almond.

Distilled, aged and bottled in Japan, Kujira Whisky 20 Year Old is a creation of the Kumesen Shuzo distillery located in the south of Japan in the tropical archipelago of Okinawa, formerly known as the kingdom of Ryukyu.Both whisky and awamori, the single grain rice whiskies, also called Ryukyu whiskies, represent an enriching blend of age-old know-how. Kujira Whisky is a blend of single grains aged for 20 years in Bourbon casks only, under a subtropical climate whose influence is expressed through a deep and complex tasting profile.This complexity is fully expressed on the nose with fruity notes of plum, oak and the greed of vanilla notes. During the tasting, a multitude of fruity and dried fruit aromas enrich its aromatic palette until the rather spicy finish with notes of licorice and vanilla.The originality of this single grain is that it is made from 100% indica long grain rice fermented with yeast like whisky and black Koji, a variety unique to the Okinawa islands, and distilled in traditional stills according to the production method inherited from awamori, the traditional spirit of the region.

Pioneer of a new kind of whisky, Kujira innovates in grain whiskies by exploiting a cereal hitherto unused for whisky and more traditionally associated with other Japanese spirits. Grain whiskies made from rice, these whiskies also called Ryukyu whiskies from the name of the ancient kingdom of Okinawa, draw their roots from the ancestral know-how of Okinawa distilleries in the production of Awamori.

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Kurayoshi 12

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Rich fragrant aromas, with notes of almonds and malt. Vanilla and dried fruit are abundant on the palate with faint hint of smokiness. An exceptional balance of tart and sweet, ending with a soft and smooth finish.

Appearance / ColorWarm GoldNose / Aroma / SmellWarm roasted nuts and malt. Flavor / Taste / PalateVanilla toffee, sultanas, and toasted wood with a hint of tart cherry. FinishSoft and smooth

Matsui Shuzo Distillery was founded in 1910 northwest of Kyoto on the facing the Sea of Japan in Tottori Prefecture. Importantly, the distillery is within sight of Mount Daisen — a volcanic peak rising more than a mile above the surrounding fertile plains. This is significant because the spring water used to distill their Sake, Shōchū, and Whisky and bring it to proof has filtered through volcanic stone for eons — resulting in significant purity and a unique, soft mineral composition.The Matsui Shuzo Distillery keeps a low profile. It’s almost enigmatic with no visitor center or direct sales. But the line Whiskies that comes out of their warehouses are very highly regarded — including ten Single Malts under the Kurayoshi brand and five grain Whiskies under their Tottori nameplate. All of them very popular with the discriminating dram-lovers across the Land of the Rising Sun.A lot of Whisky lovers argue that twelve years is the perfect age for a Malt. Taste is such a personal thing that’s it’s hard to say. But we have noticed that many of our favorite drams happen to be in the ballpark of a dozen years or so. Kurayoshi 12 Year Old Pure Malt is not exception.All the bases are covered — pure Malt aged a full twelve years in new, lightly charred oak, and served up at an absolutely perfect 43% ABV without any of the unwelcome and unnecessary additives that no one really wants. And the result is certainly a sweet spot for us — mellowing the bright tones of the younger spirits into warm notes of nuts and toffee.Want to hear the best part? It's a 100% malted barley Whisky, sourced from distilleries around Scotland, before making their way to Japan, where it is blended with Japanese Whisky, aged, and cut to proof with the legendary volcanic stone filtered water of Tottori

Situated in the Tottori Prefecture, northwest of the city of Kyoto on the shores of the Japan sea, Matsui Shuzou was founded in 1910. A coastal prefecture in southern Honshu known for its sand dunes, the Tottori prefecture is a wilderness packed with lush vegetation, rugged coastlines, rivers and lakes, characterized by its delicious, fresh ground water.Kurayoshi whiskies have signature mellow characteristics and an overall smooth flavor profile. A whisky that truly embodies the meaning of the name Kurayoshi: the city of water and green. Tottori is also very well-known for its soft mineral water and abundance of nature. Over 14% of the total land area of the prefecture is designated as a Natural Park.Matsui Shuzo is both a sake brewery and shochu distillery. Kurayoshi is a 100% malted barley whisky, sourced from distilleries around Scotland, before making their way to Japan, where it is blended with Japanese whisky, aged, and cut to proof with the soft ground waters of Tottori Prefecture.Kurayoshi 12 Year Old Malt Whisky has rich fragrant aromas, with notes of almonds and malt. 12 years of maturation is reflected in every mouth-coating sip. Vanilla and dried fruit are abundant on the palate with faint hint of smokiness. This whisky is an exceptional balance of tart and sweet, ending with a soft and smooth finish.

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Kurayoshi 18

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Sweet flavors of honey mixed with smoke and spice, mellow, sweet vanilla with a refreshing touch of mint.

Japan- A deep and rich fragrance of the highest quality makes you feel the long-term maturation of over 18 years. The complex and deep flavor profile joins the sweet taste of honey mixed with smoke and spice and a mellow sweetness of vanilla a refreshing touch of mint.

Situated in the Tottori Prefecture, northwest of the city of Kyoto on the shores of the Japan sea, Matsui Shuzou was founded in 1910. A coastal prefecture in southern Honshu known for its sand dunes, the Tottori prefecture is a wilderness packed with lush vegetation, rugged coastlines, rivers and lakes, characterized by its delicious, fresh ground water.Kurayoshi whiskies have signature mellow characteristics and an overall smooth flavor profile. A whisky that truly embodies the meaning of the name Kurayoshi: the city of water and green. Tottori is also very well-known for its soft mineral water and abundance of nature. Over 14% of the total land area of the prefecture is designated as a Natural Park.Matsui Shuzo is both a sake brewery and shochu distillery. Kurayoshi is a 100% malted barley whisky, sourced from distilleries around Scotland, before making their way to Japan, where it is blended with Japanese whisky, aged and cut to proof with the soft ground waters of Tottori Prefecture.“Complex and depth in taste by allowing it to mature for more than 18 years. Deep flavor in the short term aging followed by a lingering rich aroma. A good and well-balanced pure malt whiskey with a mellow taste. Enjoy a cup of bliss” (producer).

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Kurayoshi Matsui sakura cask

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29$Matsui Sakura CaskMatsui Sakura Cask, NAS, 48 %matsui-sakura-cask.jpgThis is the third bottling from Kurayoshi Distillery in Japan that I review today. The Matsui Sakura Cask has been matured in Japanese cherry wood casks.Nose: Light notes of mixed summer fruits at first. Well balanced and approachable. Red berries, including cherry. Vanilla and icing sugar.Taste: Quite rich in character. Sugary sweet. Much the same as the nose, but on the palate the sweetness is more pronounced than the fruitiness. Creamy and softly malty. Red berries again. Ginger and hints of cinnamon. Assorted citrus fruits.Finish: Medium long finish. A quick flash of spices before it mellows out. Notes of cut grass and green herbs towards the end. In the end I'm left with the echoes of sweet oranges, white sugar, pepper and green mint.Comment: A light delight. Very drinkable.

Nose: Well it's certainly a New Born. There's plenty of oak alongside a hint of orange marmalade and nutty bread.Palate: Malty and powerful, adding water brings it down a notch to reveal some decent spices.Finish: Just barely flowery, then closing out with yeasty grain and a hint of mint. Tobacco lingers... did I just smoke?

The Matsui – Sakura Cask‘The Matsui – Sakura Cask’ is distilled by Kurayoshi, Kurayoshi city – Tottori prefecture.Aged in Sakura, famous and iconic Japanese cherrytree. This tree holds and important place in Japanese culture. It often used as a metaphor on ephemerality of beauty and life. It always has been a source of inspiration for Japanese artistsAging takes place in the Tottori prefecture in a natural environment where temperature vary drastically from season to season. It is then diluted down with high quality natural spring water from Mont Daisen.This masterpiece made with heart and passion by the Matsui team!Artwork “Beauty in the Cherry blossom Garden” by Kikukawa EizanAged 3 years

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Kura the whiskey

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Nose: Peat, iodine, sea salt, herbaceous with vanilla undertones and a whiff of smoke.Palate: Sweet honey & vanilla, peat followed by melon and vegetal notes.Finish: Moderately long with peat and vegetal notes.Comments: Of the 3 samples from the Flaviar tasting box, this was my favorite – although that’s a low bar. Heavy peat although not a lot of smoke – which makes it interesting. I didn’t get any rum influence (maybe the melon on the palate?) Note that ‘Pure Malt’ designation with Japanese whiskies is similar to the ‘blended malt’ designation in scotch whisky – and in fact Japan allows bottling of whisky distilled elsewhere (like Scotland) to be labeled ‘Japanese’ if it is bottled there. In this case, source state this is a blend of malt whisky from Scotland, which Helios rested in their own ex-rum casks before bottling. No age statement, and it doesn’t have a lot of complexity.

Appearance / ColorRusset Nose / Aroma / SmellMossy and leafy nose with hints of vanilla, soft malt and dried apricot. Flavor / Taste / PalateA blast of peaty, earthy smoke with a low Rum profile. FinishLingering peaty and toasty finish with a peppery outro.

The Helios name has been a mainstay on the island of Okinawa since at least the 15th Century, first as renowned brewers and also as distillers. While for centuries their specialty has been traditional schochus, they have more recently begun making expertly crafted rums from local sugar cane and whiskies from malted barley. Produced in very small quantities for now, Kura combines peated malt whisky using extremely rare peat from the northern island of Hokkaido that is similiar in nature to peat found on the islands of Scotland, and unpeated malt both aged in American Oak before being finished in local rum casks that held rum for over 20yrs first. On last tasting we found the whisky to be nuanced and focused overwhelmingly on balance. The flavors reminded us of dried seaweed, fresh pears and almond, banana toffee and toasted spices.

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Mars iwai whiskey

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Being a “bourbon inspired” whisky it’s made from 3/4 corn and 1/4 malted barley and aged in ex-bourbon casks I was expecting more of a bourbon character from it. Instead I got something resembling a poor blended which we’ll get into in the Mars Iwai Whisky review below.

Japan's highest distillery at 800 meters in Miyata village in Nagano Prefecture, situated between the north and south Alps of Japan. Mars Shinshu distillery was founded in 1985 by Hombo Shuzo Ltd. The tasting notes are sweet with fruit flavors like pear, and quince.

EYELight caramelNOSECorn whiskey, caramel syrup, rubbing alcohol, nuts and artificial sweetener. It’s rather terrible.PALATEArtificial caramel corn, rubbing alcohol and a bit of vanilla. Like the aroma it tastes rather terrible… damn.FINISHShort drop of artificial sweetness and alcohol that plunges into sharp metallic bitterness.BALANCE, BODY & FEELUnbalanced, thin body and a weak watery feel.

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Mars iwai 45

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Blended Japanese Whisky produced at Mars Shinshu in NaganoBlend of 70% corn and 30% malted barleyAged between 2–5 years in ex-bourbon barrelsA nose of chocolate-covered shortbread precedes a palate of brown sugar and ripe pear with confident structure; a whisper of red fruit appears on the finish.45% ABVMars Shinshu’s blue-labeled Iwai (pronounced E-Y) is kicked up to 45% ABV for further cocktailing versatility. Iwai 45 garnered the #19 spot on Whisky Advocate’s list of Top 20 Whiskies of 2020.

This whisky is inspired by great whiskies of America. This 90 proof whisky will hold up in any whisky cocktail. A high proof whisky with balance and texture created by Mars master blender for the international bartender.

This new, higher proof Iwai (pronounced EE-why) was designed for cocktails; however, it’s supple and more than capable as a neat sipper too, with pleasing aromas of honey, ripening pear, barley, exotic woods, and citrus. The palate of honey sweetness, sugar cubes, vanilla, pear, apricot, and spice bows out with honey, breakfast cereal, nougat, and white chocolate. It’s a delicious and unusual whisky from Japan, less aligned with the country’s scotch-like tradition of malts and blends and more similar to bourbon, being made mostly from corn.

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Mars iwai tradition

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Blended Japanese whisky from Mars Shinshu in NaganoBlend of 70% Malted Barley and 30% CornAged 3–12 years with an average age of 5 yearsAged in a combination of ex-bourbon, new American oak, and sherry casks.The nose introduces clove and wildflower honey with just a hint of peat before transitioning to nougat and milk chocolate on the palate; cinnamon gracefully joins this restrained chocolate note on the finish.40% ABVThis malt-driven spirit, which incorporates a small amount of peat, offers an accessible and compelling entry point to the world of Mars Shinshu and Japanese Whisky at large. Enjoy neat or with a touch of water.

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Nikka taketsuru pure malt

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Nikka’s signature bottling honors founder Masataka Taketsuru, who brought his whisky making skills back from Scotland to Japan in 1920. Taketsuru’s successors have reformulated this blended malt, which fully complies with the latest definitions of Japanese whisky. The aromas create an oasis of calm with layers of gentle wood spices, smoke, vanilla pod, and lemon biscuits, while the palate carries a distinctive waxy sappiness that revels in luscious flavors of star fruit, lemon, Asian pear, peach syrup, and aromatic spice.

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Nikka from the barrel

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Notably balanced and elegant, the colorful palette of whiskies combines for tremendous depth of flavor. Soft, sweet butterscotch and orange peel meet poached pears and stone fruits. Earthiness appears as dried autumn leaves, coffee, old oak, and tobacco. Among the tangle of spices, tasters identified chili pepper, allspice, cloves, and universally adored its ginger note. Finally, wisps of smoke and sea salt. Overall, it feels generously malty, with the grain whisky lending broad sweetness and supple mouthfeel across the long finish.Beyond its delightful flavors, Nikka From the Barrel presents some paradoxes worthy of contemplation over a glass. It is a classic, yet new to the U.S. It is typically Japanese, yet singularly magnificent. It is delightful sipped neat and also blossoms with water. Even the simple, squat bottle is in contrast to the profound complexity within. (Fortunately, the 500 ml bottle offered in other markets received a supersizing for U.S. drinkers.)

This Japanese blend made its U.S. debut in 2018, but its inception dates back more than 30 years. In 1985, Nikka Whisky Distilling Company’s blending team, led by Shigeo Sato, designed this whisky using both malt and grain whiskies produced at Nikka’s Yoichi and Miyagikyo Distilleries. When taking into account the full array of casks—bourbon barrels, sherry butts, refill hogsheads, and more—over 100 different constituent whiskies are enlisted.“From the Barrel” suggests barrel proof, but that’s not the case. The blenders made a conscious decision to bottle at 51.4% (derived from 90 British Proof) to deliver maximum flavor impact. They succeeded.

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Suntory toki

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Suntory Yamazaki 12

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The Yamazaki whiskies are known for their fruity and spicy nature.Typically, there’s also only a faint hint of peat influence. Soft and smooth— these whiskies are easy to enjoy. The Yamazaki 12 year exemplifies these characteristics.Twelve years (minimum) of cask aging has given this single malt a beautiful bronze color. It’s also aromatic, supple textured, and very fruity. Specific tasting notes include apricot, golden apple, raspberry, lime zest, and raisin. Allspice, vanilla, and a faint touch of heather also show up. This single malt uses new American Oak, plus some Mizunara Japanese white oak– and the oak spice (vanilla, cinnamon, coconut, clove) shows through without dominating. There is a moderately rich malty profile with notes of peach and orange blossom.

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Suntory Yamazaki 18

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Yamazaki 18 features a sweet-ish profile with notes of vanilla, sandalwood, honeysuckle, Sherry finishing, caramel, raisin, and apricot. Diving deeper into the glass you’ll find a very fruity Japanese single malt— dried and fresh berries, and oxidative orchard fruit. This again points to the Sherry cask influence of the Yamazaki 18. There is a toasty quality but in the background. There’s also a nice blend of spices from cinnamon to ginger.Yamazaki 18 shows hints of smoke, but not to the level of a typical Highland Scotch. Hints of Mizunara Japanese white oak aging are also displayed. This includes the previously mentioned sandalwood notes, plus honey, kyara (aloeswood incense), and coconut.

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Suntory Hibiki harmony

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Hibiki Japanese Harmony Whisky is both delicate and luminous with a wonderful complexity. The amber-colored liquid smells of rosemary, rose, lychee and sandalwood, paving the way for a honey-like sweetness with notes of white chocolate and candied orange peel. As for the finish, Hibiki Japanese Haromy is subtle with a hint of Japanese oak, which lingers on the palate.It’s best enjoyed neat, on the rocks or with a bit of water added. Japanese whisky pairs remarkably well with Japanese food, so don't be afraid to drink it with sashimi, sushi or a strong fermented fish. It also makes a wonderful cocktail, such as the Sokaiya, which consists of Hibiki, bitter Sencha green tea and ginger liqueur.

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Suntory hibiki 17

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Aroma of fruits, particularly pineapples and plums, with hints of honey and custard. Soft, mellow flavor profile that has notes of caramel, honeyed oak and apricots. Finish, which is elegant and complex, has touches of spicy wood, dried fruits and sour candy.

In February 1899, Shinjiro Torii opened a store in Osaka, Japan that traded imported wines. Within a decade, Torii began producing his own sweet grape wine called Akadama Port Wine, which became wildly popular throughout Japan. In 1923, Torri — fascinated by whisky his entire life — decided to expand his business and began construction of the Yamazaki Distillery, Japan's first-ever whisky distillery.Although inspired by traditional Scottish distilleries, Torii envisioned a uniquely Japanese approach to whisky and chose a location for his distillery that offered a climate and terrain that were completely different to those of Scotland. Nestled on the periphery of Kyoto, Yamazaki Distillery is situated at the confluence of three rivers — the Katsura, Uji and Kizu — that provide the warm, damp environment ideal for the production and maturation of whisky.Fifty years after the construction of Yamazaki Distillery, Keizo Saji inherited his father's vision and constructed Suntory's second distillery. Situated amidst the deep forests of Mount Kaikomagatake in Japan's southern Alps, the Hakushu Distillery enjoys a unique microclimate as a result of being surrounded by nearly 6,000 varieties of plants and thousand-year-old granite rocks.Hibiki 17 Year Old Japanese Whisky is crafted from a blend of over 30 unique whiskies produced at both Yamazaki Distillery and Hakushu Distillery, including some that have matured in previously-used Umeshu casks (Umeshu casks are specially coopered casks that are used in the maturation of plum liqueur). "This is all done by hand — the traditional way," says Osamu Abe, the manager of Yamazaki Distillery, referring to the cooperage taking place at the distillery. "This is called yagura — craftsmanship. You must watch and listen to how they're made. In Japan, we say "˜use all 5 senses.' Of course we learn from others, but our own senses are key."After each whisky used to craft Hibiki Whisky has matured for a minimum of 17 years, the whisky is brought to proof using pure Japanese spring water. Hibiki, which translates to "resonance" in English, echos the unique environment in which the whisky is distilled and matured. Hibiki 17 has an aroma of peaches, melons, apricots and lemon leaves that gives to notes of black cherry, toffee vanilla and oak on the palate. The finish sweet and fruity, with a touch of lychee.

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Suntory hibiki 21

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Hibiki 21 features a range of Suntory’s most famous distilleries. Combined to create the perfect Japanese blended whisky.Nose: Sweet with rich sherry, caramel or treacle, lots of fruit; blackcurrants, lemon, pears with vanilla.Palate: Sweet caramel, touch of smoke & oak and spice.Finish: Long, with just a touch of smoke.

The Hibiki 21 year old lies in the middle of Suntory’s Hibiki line, between the Hibiki 17 Year Old and Hibiki 30 Year Old releases. When blending the whisky the goal is to find harmony, or a delicate balance. This pursuit leads the master blender to choose the best combination of whiskies from across Suntory’s notable distilleries. This has taken centuries to perfect, but the result is a truly world-class bottle.

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Shinobu blended

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Appearance / ColorPale GoldNose / Aroma / SmellThe aroma is bright with notes of sea spray, vegetable stew, a hint of peat, and a little sweetness.Flavor / Taste / PalateThe interesting sea-salt note is carried through to the palate with slow-roasted nuts, Meyer lemon zest, a bit of apple, and a dash of black pepper kick.FinishThe finish is medium-length and slick with a light spice after-burn.

A Blended Japanese Whisky that shines naturally with a bright, "fruit and sea" profile.On the North side of Japan near Niigata, the Shonibu Distillery sits just about 300 yards from the Sea of Japan. Entrepreneur Ken Usami has been brewing Niigata Beer in this idyllic location for more than twenty years. And he was the first person to be licensed to distill Whisky in the entire prefecture in 2017. Ever since, he has been sourcing premium Spirits and finishing them in rare, Mizunara oak. These early efforts have been paying off with robust sales and a dozen awards across his product range

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Shinobu koshi blended

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Nose: Lemon curd and buttery grain sweetness, with mint white chocolate and fragrant wood.Palate: Fresh, oily malt, with hints of orange and sherry influence alongside creamy coconut.Finish: Lasting notes of chocolate and creamy vanilla.

Here we have a blended whisky, Shinobu, which translates as "perseverance" or "patience" in Japanese. A marriage of 50% malt and 50% grain whisky, it's first matured in sherry and bourbon casks before a finishing period in Japanese Mizunara oak. Nicely buttery and woody, and ought to make a fabulous Highball.

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Shinobu koshi 10

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Nose: Crisp and sparkling citrus, vanilla spice and fresh floral notes with wood shavings.Palate: Espresso coffee with vanilla cream and fresh bursts of citrus complimented by Mizunara oak earthiness.Finish: The Mizunara oak dominates and leads to a sweet fruity combination of flavours.

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Shinobu koshi 15

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Shinobu vintage expressions are made by carefully selected quality whiskies from different distilleries which are first reserved in ex-sherry and ex-bourbon casks and then finished with precious Japanese Mizunara oak in Japan.Deep wood aroma, maltose, nectar, blueberry, Mizunara oak, milk coffee;Oily, ripe fruit, lemon peel, leather, cinnamon, ginger;Finished with a hint of sweet malt with aromas of wooden barrels and a touch of fruity flavour.The sweet aftertaste is outstanding; barrel brings out different levels of spice flavours. Deep floral woody scent is also full of vitality.Mizunara oak, one of the rarest and most expensive types of oak in the world. Its story is deeply rooted in Japanese history.During World War II, Japan was economically blocked by lots of countries and could not import oak barrels. At the end of the war, Japan soon faced the shortages of imported casks, so whisky makers had to use the native Japanese oak, Mizunara.Mizunara oak is so treasured because the cost of the logs is quite high. It often takes 200 years or more for a mizunara tree to grow mature enough. The Japanese government also restricts logging of mizunara trees under the age of 80, making this type of Japanese oak even more hard to get for cask production. Mizunara oak offers complex notes of sandalwood, coconut, spice and Japanese incense, displaying the refinement of oriental flavour with powerful yet velvet mouthfeel.

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Sasakura fine

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A masterful blend of malt whisky and grain whisky, both aged in bourbon barrels imported from the USA and put to rest for a minimum of three years. Easy to drink and very well balanced, the whisky has a bold, smokey character and a mellow aftertaste. Perfect by itself, but does well on the rocks or as a cocktail base as well.

Sasanokawa is Tohoku Japan's oldest sake brewery, and they began distilling whisky in 1946 - as such, the distillery boasts a long history of producing small batch craft whiskies for the local area, using the excellent quality Koriyama city water. Their original Asaka distillery located deep in the mountains was revitalized in 2016 to take over production of their ji-whisky (local Japanese Whisky). They are also famed for assisting Ichigo Akuto in the launch of Ichiro's Malt whisky line by holding on to casks from the closed Hanyu Distillery.

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Sasakura pure malt

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A masterful blend of three delicious and very different bourbon-barreled whiskies - Sasanokawa's un-peated malt whisky, a peated malt whisky, and a peated malt whisky finished in Spanish sherry casks after spending five years sleeping in bourbon casks. The whisky itself is astonishingly light, smooth and soft, with a hint of peaty smokiness hiding beneath sherry savor. The nose hints at Creme Brule, far-off nighttime campfires, and a whisper of a freshly opened old book.

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Tenjaru pure malt

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