The second release of peated whisky from Ichiro Akuto’s Chichibu distillery. Distilled in 2010 from heavily peated, 59.6pmm malt, it’s bottled at a higher strength than the first batch, giving a bolder and more intensely smoky flavour, with spice and sweetness.
Ichiro’s Malt Chichibu ‘The Peated’ 2015 Cask Strength. A 3 year old heavily peated whisky from Japan, this is as interesting as it is unusual. Bottled at 62.5% this whisky has a fantastic nose full of smoke and vanilla, and those elements hold up on the palate too. It’s packs an ingenious range of flavours with smoke and citrus and a great malt backbone. This is a fantastic whisky worthy of any collection.
This Hakushu whisky was aged entirely in first fill bourbon barrels. Being non-chill filtered, it has resulted in a great deal of creamy sweetness. This whisky was distilled at Hakushu distillery surrounded by forest at the foot of the Southern Japan Alps – beautiful!
Kaiyō whisky is matured in the finest Japanese Mizunara oak casks. These casks are handmade due to Mizunara oak’s delicate wood grain. They are among the rarest casks in the world and are considered amongst the finest in which to mature whisky. After years of maturing Kaiyō’s casks go on a final maturation at sea voyage for up to 3 months, leaving from Osaka Japan. The movement, temperature variation, and air pressue changes aid the mizunara oak in releasing its delicate flavors and aromas.
The Sheri is a limited release, a once in a lifetime whisky considered by Kaiyō’s master blender to be the finest work of his career. Aged in a combination of Mizunara Oak, oloroso sherry, and pedro ximenez sherry casks. Bottled at 46% ABV and non chill-filtered. Only 450 cases produced.
Kaiyo Whisky is matured in the finest Japanese Mizunara oak casks. These casks are handmade due to Mizunara oak’s delicate wood grain. They are among the rarest casks in the world and are considered the finest in which to mature whisky. After years of maturing our casks go on a final maturation at sea voyage for up to 3 months, leaving from Osaka Japan. Kaiyo Cask Strength is extremely smooth with great complexity and a lovely balance of fruit,silky malt, and a touch of dark chocolate.
Kaiyo’s stock of Mizunara oak casks is its pride and joy. Known to impart a subtle and unusual collection of aromas and flavours to whisky during maturation, it’s this wood which is often credited with setting Japanese whisky apart. Kaiyo doubles down on its cask maturation, sending the full casks off to sea for months at a time, allowing the natural motion to ensure constant movement, and thus contact between whisky and wood.
Matured in the finest handmade Japanese Mizunara oak casks. Made from 100% malted barley. After aging for years, they leave port in Osaka, Japan to mature at sea for an additional 3 months. This is the first time they’ve tried to work with peat and as a result, it’s very limited. Sweet Peat, smokey nose with hints of nuts, sweet fruit and honey. A Sweet long drying finish.
Kiichiro Iwai, the name sake for this Mars Whisky, was a silent pioneer of Japan whisky. This whisky is inspired by great whiskies of America. A majority of corn balanced with light malt aged in ex bourbon barrels. Ideal for daily sipping, in a mint julep or an old fashioned.
TASTING NOTES: Sweet with fruit flavors like pear, quince and hints of red fruits and vanilla.
Kurayoshi Distillery lies between Osaka and Hiroshima in the foothills of Mount Daisen, where it produces single malt whiskies brought to proof with soft, mountain spring water. The label, adorned by Hokusai’s The Great Wave, portends this whisky’s rush of flavor: satisfyingly smoky, with noticeable structure and complexity. Kippers on the nose, with burnt aromatic grasses, cocoa, and jellied fruits, and a smoky palate of red apple, ginger, pepper, orange, and mango. Smoke writhes like a serpent on the finish, sliding off the walls dripping with sweet tropical fruits. —Jonny McCormick
Whisky Advocate Top 20 Whiskies #19
San Francisco World Spirits Competition “Gold Medal”
Matured in the wood of the cherry tree, this does impart a spicier than normal intensity, which in itself closes out the barley. Just drips with personality. Jim Murray’s Whisky bible, 92.5 points
The Matsui Sakura Cask, Double distilled in pot stills then aged in Sakura oak cask, the famous and iconic Japanese cherry tree. This tree holds an important place in Japanese culture. Often used as a metaphor on ephemerality of beauty and life. It always has been a source of inspiration for Japanese artists.
International Whisky Competition “Best Japanese Whisky NAS”
A release of grain whisky from Japan’s Nikka, produced mainly from corn using one of their continuous Coffey stills. Rather than the rare and limited releases they have done before, this is a larger release to further show off this key component in the Nikka family of whiskies.
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