Thursday, July 23, 2015

'The Chita' Release


The Suntory Spirits Company is set to release ‘The Chita’ nationwide from September 1, 2015. The forthcoming addition to Suntory’s portfolio is made by blending various aged grain whiskies that have been maturing at various length at their Chita grain distillery in Aichi prefecture. The vatting of 'The Chita' consists of at least 10 component grain whiskies that have been matured in a variety of cask types including American white oak (the bulk of the vatting), Spanish oak, and wine casks. According to the press release the 700ml bottling will retail at 3,800 yen (excluding tax – and depending on the retailer) and is bottled at 43%. 

The good news for fans of Japanese grain whisky alike is ‘The Chita’ is not a limited edition, there will be plenty of it available therefore, it is likely a standard and long running line-up of Suntory’s stable. The spirits giant appears to be marketing this product as another refreshing alternative for use in highballs and another perfect accompaniment to food, however, by the sounds of their in-house tasting notes that includes subtle flavours and delicate sweetness it sounds like a shame to mix it. Perhaps in coming time we can possibly expect to see another grain bottling released by Hakushu?

Check out Suntory's elaborate homepage of their new brand here

Image kindly taken from the official press release (in Japanese).


Wednesday, July 1, 2015

Super Nikka Genshu Pure Malt 55.5% Abv


The Super Nikka Genshu was released on the domestic market in 1995. In 2009, 14 years later, Nikka decided to take the product off the market. The first initial debuting bottle (round type) was released with a cork but apparently due to the stopper being insufficient it was replaced the following year with a plastic screw cap. This is a blended malt (vatted malt). The word: 'Genshu' can be roughly translated as 'straight from the cask' or 'non-diluted'. Another simple interpretation is natural cask strength. Two types of bottle designs were used for this expression, one being the square type that is used for Nikka from the barrel, the following bottle type is pictured above.

Nose: Another cask strength whisky with extreme subtleness – no roughness present here. Lovely creaminess in the form of mild cream Sherry and cheesecake. Oak. Retains that welcoming trademark bubble gum aroma followed by orange and mango fruit juice. Then interestingly Earl grey and hints of fennel tea. Maltesers confectionery (malt honeycomb centre, surrounded by milk chocolate) and whispers of subtle peat. Sugar coated nuts. With a little time in the glass lovely lemon basil emerges - too much time can lead to what resembles Imo (sweet potato) Sochu. Floral and candy lemon aromas develop with water along with sweet peat. 

Taste: More heat here. Chewy. Spicy marmalade, cinnamon gum, bitter red stone fruits. Subtle sherry influence. Maltesers. That tasty lemon basil is equally present on the palate with orange and grapefruit peel. Oak. Water changes path leading to sweet-bitterness - yellow/red capsicums. Peat more influential here than the nose but it is still mild.

Finish: Long with a prickly mouth feel. Some mild bitterness as with the taste, again, walnuts and beer nut skins, marmalade and grapefruit peel.Lemon basil and gum.

Comment: Great whisky with a surprisingly adequate nose. The nose can be busy and complex at certain times. Other times standard. Recommended to any die-hard Nikka fan who has yet to try it. Perhaps a little hard to find but not impossible. 

Tuesday, June 23, 2015

Eigashima 5yo Single Malt Akashi Old Sherry Butt # 5158


Outturn: 1000 bottles - ABV: 50%


Nose: Besides the obvious fact that this is a relatively young malt to begin with, it retains a dominant young-sweetness resembling new make elements, despite that it is 5yo, and more so than other young malts on the market. Nevertheless, pleasant enough if you enjoy that sort of thing. Past the delinquency you get under ripe stewed rhubarb, floral soapiness, mild apple juice, straw, red icy poles, light honey, plus the tinniest hint of what seems to be PX on the nose. It is however a bit spirity. Perhaps a very tired butt? In my opinion it contains the softest touch of that typical burnt rubber that I believe is very consistent in all Akashi releases - house style perhaps? Not a lot changes really with the addition of water. It kind of lacks the freshness of a good calibre sherry cask. 

Taste: Mild pickled ginger, cloves, cinnamon and baked apple. As with the nose some floral elements, ever eaten a pink carnation? Pomergranate juice. Fruity honey wine.The tyre rubber is also here to stay - in a mild way, which I must say I don't mind at all. A tad of what I presume to be PX influence - only watery. Under ripe fresh rhubarb sticks. Then, peppered green vegetables - mid way bitterness – can’t stop thinking of Brussels sprouts? From here it goes a bit pear shaped with dryness and chalkiness. Water tones down this - slightly.

Finish: Initially prickly and spicy before becoming chalky and dry.

Comment: As you can see by the photo I've played with this malt on various occasions but it never really seems to change, it stays consistent from opening the bottle to finishing it. Not the best from the stable, still, the nose was fun enough I give it that. 

Friday, May 22, 2015

Mars Single Cask #393 American Oak 15yo for Espoa


Distillery: Shinshu - Distilled: 1986 - Bottled: 2001 - ABV: 59.5% - Bottle Number: 339


Nose: Cheesecake base, cinnamon baked banana with a dollop of vanilla ice cream, banana cake, carnation milk, and custard tart. With time fresh soft liquorice sticks and orange and lemon sherbet. There's a sudden transformation to mild sour sobs and grassy elements with extended time. Immediately with water - further fruity excitement: pineapple chewy confectionary and/or pineapple lifesavers. Dried apricots and mango. While on the candy front ill even throw in a bag of jelly beans. Then, it becomes scented with Bounty chocolate (coconut dressed in milk chocolate).

Taste: Prickly spices - cardamom, nutmeg, and a touch of pickled ginger. Heavily grilled pineapple rings, and a touch of liquorice. Vanilla wood spice. With water glazed grapefruit peel, dusty paddle pop sticks and/or old book pages. Bitter wood, BBQ grapefruit peel, and walnuts. 

Finish: Very long and prickly with a mellow hint of a liquorice, and glazed grapefruit peel. With water mildly spicy coconut chutney.

Comment: Some attentive readers may have already pointed out – there is quite a bit of colour disfiguration on the labels and in particular the ‘Cask Strength’ seal on the bottle neck. Pictures of other bottles in comparison show a black seal that may suggest my bottle had potentially seen a lot of sun/or shop lighting while sitting on the shelf. Significant exposure to light - being natural or artificial can cause colour change and affect the taste, as to how much or if any of this bottle has been affected is anyone’s guess. 

Thursday, May 14, 2015

Asahi Announces Price Hike for 2015

Asahi breweries Ltd, the owners of the Nikka Distilling Co, yesterday announced their revised prices for both domestic and imported products in the company’s portfolio. According to the Japanese press release (here) prices will become effective locally from September 1, 2015. The price hike, stated by the company is in accordance to the price increase in barley and raw materials such as corn. Some products have risen up to 44 percent in price.

Domestic brand price revision (excluding tax):




In addition, and although Asahi holdings have not officially made a public announcement, word among working people in the industry is that all aged single malt expressions from both the Yoichi and Miyagikyo stables will disappear from the distillery’s portfolio before the end of the year. Along with this hint of what is to come, apparently the infamous no-age single malts will cease in the 500ml bottling and change to 700ml respectively. In short, if you are a fan of either expression it may pay to stock up - that is to say if you can find anything on the shelves.We all know what happened with Yamazaki 10 and 12 year old expressions.

* Graph taken from the Asahi homepage

Friday, May 8, 2015

Ariake Barrel - Undiscovered Japan


Ariake Sangyo was founded in Kyoto in 1963 as a small, family-owned business established by the Odawara clan. It was here, at the Kyoto headquarters that the firm began its history. In the early days it started out making wooden crates to cradle Japan’s traditional 1.8 litre Sake bottles that are known locally as Sho-bin

Then, in 1984 the firm, using its knowledge of wood properties officially began making casks to meet the initial requirements of wine and Sochu makers all over Japan. Due to a stand-out reputation, increasing demand, reservations and inquiries from whisky distillers, within a few years it was necessary to expand and in 1997 built its present warehouse–Ariake Barrel. Situated in Miyazaki prefecture, located in the southwest of Kyushu, in Japan’s third-largest island, the establishment is one of the few remaining cooperages in the island nation. 

In terms of scale and activity, the amount of employees, and cask turnout, the cooperage is relatively small when compared to international large-scale ‘mega’ production facilities. Eleven highly-skilled 20 year veteran craftsmen on average turnout about 3,600 casks annually or 300 units per month–each barrel a testimony to the many years of experience and dedication to the master coopers. It takes patience, skill, and passion to create the perfect barrel. Time and attention that a small-scale artisanal cooperage like Ariake Barrel painstakingly put into making casks is extremely significant, especially at a time when most large cooperages have significantly replaced man with machines.

Ariake Barrel continue the age-old craftsmanship using traditional methods and tools where the majority of the workload is by hand involving hard physical work.  Here, highly skilled individuals have not been replaced mechanically, the only aid given to the ageing specialists is one mechanical hoop driver for putting on head hoops. Quarter and central hoops, stave repair, and the fitting of barrel heads are implemented the old-fashion way–wielding a weighty hammer and driver. 

There is no automated assemblage or charring here, no computer driven technology, nor any gas burners in sight, traditional toasting and charring methods are employed. Open end casks are placed over open-fire wood burners for a pre-light toast before wood chips and wood shavings are added for 15 seconds to achieve the right level of char. Degree of charring is determined by the eyes and expertise of the coopers who will, when ready, physically and theatrically burrow behind flamed engulfed casks, and by using their body strength and hands lay the casks on their side and roll them for an additional 8 seconds before being extinguished–timing, speed, and the personal pursuit of excellence remain at the forefront. Singed and blackened faces coincide with the beginning of popping and cracking sounds. 90 percent of these newly coopered barrels will go to Sochu industry while the remaining 10 percent is allocated to domestic whisky produces, most of which being for craft or upcoming distilleries. In addition to the production of American Oak barrels at the cooperage Ariake-Barrel import new virgin casks (whole) - French wine (95 percent) and American Oak (5 percent), along with refill casks (whole) - Brandy (50 percent) and Sherry (50 percent).

Ariake-Barrel are diversifying their portfolio have recently trucked in a shipment of Mizunara (Japanese Oak)  for an exclusive order - a seperate post for further down the field. 

Currently Ariake-Barrel is not officially open to the public but this may well change in due time.

Wednesday, April 15, 2015

Cask Adventures: A Visit to a Japanese Cooperage


Just a little over a month ago I had the opportunity to accompany another party and go behind the scenes at the Ariake Barrel cooperage in Miyazaki prefecture, Kyushu, to see first hand how artisan casks are traditionally made. Odawara-san, the grandson of the founder was kind enough to provide an up close and personal tour of the establishment that is situated 1 hour and 20 minutes away from Tachibanadori, Miyazaki city. Stay tuned for the full write up of this family-owned business and dying trade in the coming weeks.