Sample Sessions 2: Part A

Following on from “Sample Session 1”, which gave a brief introduction on how Whiskies R Us operates when it comes to providing tasting notes,　“Sample Session 2” continues with the theme of reviewing samples swapped with a malt mate (Something WRU never really did until now). On this occasion my malt package, which contained a smorgasbord of malty delights, will be broken down into two parts, and in no particular order of preference, as quite simply these sample swaps, kindly provided by a fellow Japanese malt aficionado - Brian (aka Dramtastic) over at The Japanese Whisky Review are well worth highlighting. So here we go…

Kirin Evermore Blended Whisky - 2002 - 22yo - ABV: 40%

Straight up clean, rich, and very refreshing on the nose. Aromas of both banana and pineapple, dried pear, and apricot centres surrounded with white chocolate. Among these attributes cherry Hookah smoke and sun flower seeds. The palate is just as smooth with unmistakable pineapple crush, Hookah pipe tobacco (only this time spicy apple?), and green nectarines. Nuts are in play, becomes very zippy with time. Pulls up a bit short with the zestiness, but I love the tartiness.

Mars Vintage Malt 1992 - Cask# 1144 - American White Oak - 16yo - “Komagatake” - ABV: 46%

Lush assorted woods and florals: in particular pine trees with light pot puri and camellia. It is lovely and syrupy on the nose once past natures delights. Suggestions of homemade trifle ring loud - jam rolls soaked in cream custard sherry. The palate equally possess the combo of exotic wood, florals, spices (oriental plus plain salt/pepper), and it is a little herbal. Finish is moderate with spicy Cadbury Curly Wurly (chocolate coated caramel). I love this nose!

Hakushu Owners Cask - “Smokey & Bitter” - Distilled: 2000  - Bottled: 2011 - Cask# EL 41914 - ABV: 57%

The nose is flourishing with lemon/lime soda syrup, brine, rich peat, tatami mat scents (not fresh nor not old). A very interesting nose indeed, there is a touch of sweet kerosene and tinned pears in lime jelly. The palate is lovely with that rich peat and pepper zing. There is an interesting element of seasoning and chicken stuffing (herbs and sage). At the other end of the flavor profile is the element of bitter melon (Goya) but coated with honey and almonds. A moderately warm finish, bitter melon fruit (Goya) and peat.

The 40th Commemorative N.B.A Cocktail Competition

The 40th Commemorative NBA Cocktail Competition, the follow-up of the Kansai heat, took place on June 2, at Grand Cube Osaka. This event is the most significant for the Nippon Bartenders Association as it’s an all-in-all national event with bar tenders from all over Japan competing against one another to see who will stand out and be crowned No.1. Among the 40 bartenders, Matsuo Kazuma from Tokyo’s Little Malt Bar, took the national title, which is arguably a fair effort given the amount of competitors.

Just like any regional event, an abundance of brands/makers were offering a smorgasbord of spirits and whisky. Although I was there on the day helping out, naturally my attention was divided between the only two Japanese brands showcasing their line-up: Hombo Shuzo - Mars, and Nikka (Asahi). There really is not a lot to report about unfortunately as both makers were promoting products most of us are already familiar with or have read about in past posts from Whisky Live 2013.

What I can do, however, is once again congratulate the good folk at the Mars distillery for their new/recent editions, which again, I was thankfully given the opportunity to try. There is no doubt about the praise the 24yo “Komagatake” is getting, which was matured in ex-bourbon casks - a total of four in fact, which were than vatted at 58% ABV. Although not officially available to taste on the day the good folk were allowing certain people the pleasure to yet again experience it. Exquisite whisky, and fair to say equally so is the 22yo “Komagatake” that is a vatting of two American White Oak casks. The former, however, according to various people I chatted with, is extremely limited in Kansai - a dozen or so, with at least three of those being snapped up before you could even pronounce “Komagatake”. 

I’m a big fan of the Iwai Wine Cask finish - a traditional blended whisky that was finished roughly for a year in ex-red wine casks. This is just as equally limited, not just in terms the outturn (2,495), but of the sales system where it has generally been allocated to certain smaller retailers/ limited dealers - and mainly in the Kanto region. Of course those with a desire to try this exceptionally tasty blend at an extremely affordable price can do so with a bit of effort trawling the net. It appears that the original release of the Iwai Tradition (in the square 720ml bottle) will gradually fade out due to the introduction of the new bottle format of the standard Iwai Tradition, that and there is not a lot of stock remaining, so it might pay for fans to secure one or two bottles.

Nikka brought their full line-up to the event, as they often do, including their delicious Nikka Coffey Grain whisky. This time around I was a bit selective and not greedy by trying only a few expressions - focusing on Miyagikyo OB’s. The Taketsuru 25yo seemed to be a hit on the day, the one bottle on offer for tasting was completely consumed by early afternoon - quite obvious given the fact it is delicious and wasn’t accompanied with a charge.

On the Scotch front, briefly, not a lot of things (new expressions) to write home about, mind you I was not devoting a lot of time to all the booths as I should have. However, attendees on the day, who asked the MHD Diageo boys nicely got to experience something in a clean skin bottle. That nectar was the up and coming new Ardbeg - Ardbog that spent a bit of time in Manzanilla sherry casks. Lovely stuff! For more info take a look here.

Fierce Bidding for Japanese Whiskies

The Drinks Business: a leading drinks trade publication informs its readers of Bonhams' Hong Kong sale that took place on May 23, which saw competitive bidding on an interesting assortment of Japanese whiskies that included vintage Karuizawa and Ichiro's Malt "Card Series" bottlings. This is another indication of the continuing popularity of Japanese whisky, as well as the high prices people are continuing to pay for the beloved Nippon whisky. Dramtastic over at The Japanese Whisky Review in recent posts has addressed this topic, pointing out on a few occasions where certain Japanese whiskies have doubled, tripled, and even quadrupled in price. And then there is also an interesting opinion of Tim F from The Whisky Exchange - he writes that Karuizawa auction sales figures suggest that "very few people are actually investing, and that most people who buy a bottle intend to drink it or keep it in their collections to be drunk at a later date". As a lover of the island's spirit I hope this is the case and that bottles that have appeared recently at auction, in larger quantities compared to the past, are for pure consumption without the intent to further make a quick buck or two down the track. Either way, it is a positive sign that suggests Japanese whisky is at the forefront of many peoples tastes.

Image borrowed from The Drinks Business

Chichibu Chibidaru Official Bottling

Distilled: 2009 - Bottled: 2013 - ABV: 53.5% - Outturn: 3900 bottles - Bottle#1000

Nose: Ovaltine powder - milk flavouring product made with malt extract, and lots of it (the malt extract part). There are Yo-Yo biscuits - a combo of butter and honey, rich doughy biscuits. Sweet toffee and Mitarashi Dango: Japanese dumpling/sweets made from rice flour covered with syrup made from soy sauce and starch. Porridge oats and almond shells are also present. With time there are hints of over ripe permission and sugar fried cinnamon donuts. Water enhances the honey.

Palate: I find it a bit flat to be honest. I must admit that I’m heavily comparing it with single cask Chibidaru’s, unfair I know as this is not a single cask but a vatting of many. However, there is consistency with the nose: malt extract, butter and honey, interplay of spices, not in your face but earthy and nutty - cinnamon and nutmeg, along with spicy permission after time. It’s quite chaffy, weak porridge oats and burnt toffee with fresh tree almonds. Water not really needed in my opinion but it does increase the spice.

Finish: Medium on toffee and porridge oats with a thin layer of light honey and almond oil.

Comment: Not a whisky that's full of complexity. Great in its own way, but lacking the qualities as previously witnessed with other Chibidaru bottlings, but again I’m being critical and comparing it, which is something I know I should not do. Still I like it.

For an alternate review check out The Japanese Whisky Review

Suntory Whisky House

We all know the saying “better late than never” – well I’d like to apply that to this post as the news is somewhat belated. Late not because I’ve only just learnt of it, in fact I was there on the opening day, but late as I intentionally put it aside to let the hype/rush boil down. Well…that dragged on a bit until today. The big guns of the whisky industry around the world every year come up with innovative ways, often than not at huge expense, to promote and educate people/consumers about their product(s). Here in Japan, a few of the major players that need no introduction have been tantalizing locals minds/palates for years, in a welcoming competitive way, and again dropping huge sums in doing so. 

This year is no exception to the rule, especially for Suntory with the introduction of “Suntory Whisky House”. The all-in-one establishment: shop, gallery, exhibition, bar and restaurant, which is situated in the heart of Osaka, Umeda, and in the city’s newest building (Grand Front Department Store) was opened April, 29. It’s fair to say “Suntory Whisky House” caters for each and everyone’s needs whether you are looking for a dram (either neat/on the rocks/or highball style), a bite to eat in the warmly restaurant (I recommend going for one of the well proportioned affordable lunch meals), that interesting gift/souvenir (anything from chairs made out of defunct casks to pin badges), or generally want to learn about the whisky giant while strolling through their walkway exhibition. Prices are set accordingly to the new establishment and new department store.

Hardcore Suntory fans have been flocking to the newly themed “house”, which has been the talk of the town among aficionados in Osaka, and rightly so as it is a savvy place I must admit. Visitors have slightly tamed down a bit so I presume it to be a good opportunity to take a look now before summer and highball madness kick-in. 

Location: Grand Front Osaka 2F

3-1, Ofuka-cho, Kita-ku, Osaka-shi (Umeda)

Ichiro's Malt 2000 Single Cask Hanyu

Distilled: 2000 - Bottled: 2009 - Cask#8779 - Cask type: Hogshead - Outturn: 230 - ABV: 62.9% - Age: 9-years-old

Nose: Golden brown puff pastry straight from the oven glazed with olive oil, or is it straight up olive bread? These aromas are rolling around in sweet peat and char-grilled Gingko nuts/seeds on skewers. The malt is relatively blossomy (violet and sweet floral notes) and musky with fresh and damp straw (in a very good way). Quite nutty - roasted salted almonds/pistachio with milk chocolate, in fact bring on the Nuttella spread at certain intervals. Very chameleon like - just got really complex: sweet peat - earthy (rich soil), wood planks, and creaming soda that I find in many Hanyu bottlings. Water initially transforms the aromas completely - becomes herbal: lemon thyme/lemon grass, and limoncello (Italian citrus-based lemon liqueur) before drifting off.

Taste: Slightly bitter (in a great way) with gorgeous/sophisticated peat and Sansho spice: ground berries from the Prickly Ash Tree (earthy and tangy with a bit of lemon - that lemon thyme perhaps?). Quite velvety and prickly with pencil shavings, and char grilled Gingko nuts. Yeasty and biscuity. Diluted makes things a bit salty. Is this a typical Hanyu? In my opinion - NO! Is it an active cask? Yes!

Finish: Spicy, prickly, and bitter with a medium to long grilled Ginkgo nut and lemon thyme mouthfeel. The peat is lustfully there.

Comment: A fairly complex Hanyu in my opinion - very complex for a 9yo indeed. Posses quite a few "new" or "non typical" flavours and aromas associated with my experience and Hanyu malt. This is another of my "must find another bottle for retirement" malt. It is also a fairly light looking Hanyu (obviously cask influence). Yum!

For an alternate review check out The Japanese Whisky Review

Reviewed by Clint A

Premium Kakubin Launch

Suntory announces the launch date of "The Premium Kakubin". New to the whisky giant's line-up, the "luxury whisky within reach" - a concept the big guns of the industry have given this special blend - will appear across the country Tuesday, May 21. This reasonably tasty treat that uses malt from wine and sherry casks will retail at 2,000 yen respectively with an ABV of 43%. It appears Whisky Shop W. will have this available for tasting earlier than the official release date.