tag:blogger.com,1999:blog-9365623712432130812024-02-26T17:19:29.104+09:00Whiskies R UsInformal articles, reviews, experiences, and general enlightenment into the world of Japanese whisky.- Clint Ahttp://www.blogger.com/profile/01473933963199033747noreply@blogger.comBlogger313125tag:blogger.com,1999:blog-936562371243213081.post-31108664038796979672016-10-03T16:58:00.001+09:002016-10-03T16:59:30.078+09:00Akkeshi Distillery Homepage Renewal 2016<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUc4XSTJo6TTDt9LX3H8iDOdNrEKjgVNj-Ry35jsG7P06U-PSs6Y4UbiRA4PZdlJrBKAC9tZ9rZo14f5zLixyUPHFROdZ4CbvVl3hdlCaj1_cbG4MzE4jRGLIL3yeAxTni6cGSrl-6D3-o/s1600/akkeshi_distillery_homepage.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUc4XSTJo6TTDt9LX3H8iDOdNrEKjgVNj-Ry35jsG7P06U-PSs6Y4UbiRA4PZdlJrBKAC9tZ9rZo14f5zLixyUPHFROdZ4CbvVl3hdlCaj1_cbG4MzE4jRGLIL3yeAxTni6cGSrl-6D3-o/s400/akkeshi_distillery_homepage.jpg" width="267" /></a></div>
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<span style="font-family: "arial" , sans-serif;">The Akkeshi Distillery project team are pleased to
announce the long awaited renewal of the official homepage that went viral
today on October 3, 2016. The inaugural distillery homepage was launched last
year, <a href="http://whiskiesrus.blogspot.jp/2015/08/the-birth-of-dream-akkeshi-distillery.html">back in August</a>, but today’s new site has had minor design changes for
better visibility, and there is an abundance of new information available with spectacular pictures. <o:p></o:p></span></div>
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<span style="background: white; font-family: "arial" , sans-serif;">Without spoiling the experience take a
look for yourselves - visit the Akkeshi Distillery homepage and join in on the
new epoch of Japanese whisky. The homepage is fortunate to be available in both
English and Japanese.</span><span style="font-family: "arial" , sans-serif;"><o:p></o:p></span></div>
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<span style="font-family: "arial" , "sans-serif";">For the
renewed English version click (<a href="http://akkeshi-distillery.com/en/">here</a>)<o:p></o:p></span></div>
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<span style="font-family: "arial" , "sans-serif";">For the
renewed Japanese version click (<a href="http://akkeshi-distillery.com/index.html">here</a>)<o:p></o:p></span></div>
- Clint Ahttp://www.blogger.com/profile/01473933963199033747noreply@blogger.com2tag:blogger.com,1999:blog-936562371243213081.post-5672097077512362352015-11-09T15:18:00.001+09:002015-11-09T15:18:35.563+09:00Kirin Fuji-Gotemba 20th Anniversary Pure Malt 40% abv<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwp_04q4d5XZwM1b6EkB0qP3SIc1_b7yHU08Mw2Pm2i1goV314_o_Fb-fn50Hiux5ySqmGm0RwnUayoXqGMSZsWwlcBnm_ibt0fXjGtwZLZD7phRGsC47WsZFd2tQ88udW_WpOs9nerelU/s1600/kirin_20th_anniversary_whiskiesrus_fujigotemba.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwp_04q4d5XZwM1b6EkB0qP3SIc1_b7yHU08Mw2Pm2i1goV314_o_Fb-fn50Hiux5ySqmGm0RwnUayoXqGMSZsWwlcBnm_ibt0fXjGtwZLZD7phRGsC47WsZFd2tQ88udW_WpOs9nerelU/s640/kirin_20th_anniversary_whiskiesrus_fujigotemba.jpg" width="398" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Nose:</b> Straight off the rim of the glass you get an
array of fruits including coconut sticky rice with sliced mango (Thailand
desert), sliced banana soaked in rich tin fruit salad syrup, dried apricots and
baked pear, and without doubt stewed apples with a touch of clove. Vanilla
soft chewy candy. Mellow hints of soft liquorice sticks. Pencil shavings. The
most delicate hint of peat. Fruity chewing gum (Juicy Fruit). Wood varnish
develops with a bit time along with a grassiness. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Taste:</b> Thin and reasonably mild-to-light,
a tad tangy with a touch of menthol before going straight-up dry. Outside the
dryness you get mostly stewed apples with cloves (clove ratio to apple is out
weighing – mellow spice). Subtle hints of liquorice. Then, dried apricots and
dried orange peel. Perhaps a little less estery here than the nose. If only there was a bit more going on the palate.</span><o:p></o:p></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Finish:</b> Dry. Not a huge
change from the taste with the same elements of subtle liquorice, dried
apricots, cloves and apple, followed by dried orange peel and grassiness.
Walnuts on the last leg. </span><o:p></o:p></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Comment:</b> This vatted malt would
most likely have been a stellar whisky if the palate showed a bit more
potential as did the nose. Still, very enjoyable, and most suitable for warm
weather. Interestingly this reminded me of a few other Japanese whiskies I’ve
had before from different distilleries. </span><o:p></o:p></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Note:</b> The Kirin Fuji-Gotemba
distillery began operating from 1973. The release of this pure malt (vatted
malt) in 1993 was to commemorate the distillery’s 20th anniversary.
According to various sites, including Kirin, some malt parcels contained in this
blend were distilled in commonly used continuous stills. This whisky was/is perceived
as a limited release but from what I was told and can see it is still available
at the distillery and on-line at an RRP of 3,240 yen (including tax)…silly me
for paying too much for it on the second hand market!</span><o:p></o:p></div>
- Clint Ahttp://www.blogger.com/profile/01473933963199033747noreply@blogger.com5tag:blogger.com,1999:blog-936562371243213081.post-41702396188919613452015-10-30T15:31:00.003+09:002015-11-02T17:38:39.087+09:00Ichiro's Malt Chichibu The Peated 2015 Cask Strength <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDD0t4oqJR21s4gPRFss8JLElzHGM3GqsX3mCPme49fYfYZqgKWIuGTkqfZGAd22WhkIqrI-heX26ntB1KXm9_ALy4kUfP358WceqI3lnFgV8815juQFYHThAoUfjiWHOKEjrgEwir4xqg/s1600/whiskiesrus_chichibu_the_peated_2015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDD0t4oqJR21s4gPRFss8JLElzHGM3GqsX3mCPme49fYfYZqgKWIuGTkqfZGAd22WhkIqrI-heX26ntB1KXm9_ALy4kUfP358WceqI3lnFgV8815juQFYHThAoUfjiWHOKEjrgEwir4xqg/s640/whiskiesrus_chichibu_the_peated_2015.jpg" width="376" /></a></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Distilled:</b> 2011 - <b>Bottled:</b> 2015 - <b>Outturn:</b> 5980 bottles - <b>ABV:</b> 62.5%</span></div>
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<span style="line-height: 107%;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Nose:</b>
Past the obvious attributes of earthy elements and sweet peat a mixture of
sweet and savoury layers emerge. In no particular order a lovely layer
of banana fritters caress your nose – quite prolonged really. Between bursts of
cold charcoal ash there’s a sweet fragrance of dried sweetgrass, barbecue
savoury crackers, and a few assorted dried meats (semi-smoked pork) - actually Jamaican Jerk
chicken? Thai basil. Quite chameleon in character with the introduction of water, and all
for the better in my opinion. H20 draws out what I associate to be lemon <i>Strepsils</i>. Time and H20 revealed what I
associate to be a subtle likeness of <i>Yuzukosho</i>. Engine oil. Then, what I can only describe as a Tiger lily that has been squirted with tar
spray…</span><span style="font-size: 13.5pt;"><o:p></o:p></span></span></div>
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<span style="line-height: 107%;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Taste:</b>
Naturally the earthy peat and charcoal ash is relatively dominant. But there is
more to it. Smouldering cigar leaf, PVC toys, spicy citrus BBQ sauce, and the
lemon <i>Strepsils</i> are back. Thai basil. Perhaps one of my favourite tastes on the pallet is
the unmistakable mouth coating flavour of <i>Porky
Bits </i>(pork crackling cracker snacks). With water salted pistachio and ash
baked potato skins. However, a little too much water can make this go a bit
dry.<o:p></o:p></span></span></div>
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<span style="line-height: 107%;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Finish:</b>
Maintains a reasonable ride with Thai basil, pork crackling snacks, and ash dust from baked
potato skins. With water, again, salted pistachios. <o:p></o:p></span></span></div>
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<span style="line-height: 107%;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Comment:</b>
The 2015 edition is the 3<span style="font-size: 13.3333px;">rd</span> release of Chichibu’s ‘peated
expressions’. All 3 limited releases maintain their own uniqueness and subtle
characteristics that I liked so I’d be hard pressed to nominate a favourite. If
pressed I’d most likely reveal however which one I’d lean to the most.</span><span style="font-size: 13.5pt;"><o:p></o:p></span></span></div>
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- Clint Ahttp://www.blogger.com/profile/01473933963199033747noreply@blogger.com5tag:blogger.com,1999:blog-936562371243213081.post-26198631812165390192015-09-18T10:52:00.001+09:002015-09-18T23:03:38.481+09:00Ichiro's Malt Chichibu Single Cask PX for Modern Malt Whisky Market 2014 Tokyo<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL61RpN_uF0I0Akrfktlzd-VRv2S37odtDO9J75yCXLqb8FBUfW61VWNmHFLePTRRFkkOUk90Ga__QAz2PLY6JgFULnnQVJ-X5DXbwOf2SXmZVyaX8nZjnDGQgwMp89eIaT3inA9x5pBpD/s1600/ichiros_malt_chichichibu_px_whiskiesrus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL61RpN_uF0I0Akrfktlzd-VRv2S37odtDO9J75yCXLqb8FBUfW61VWNmHFLePTRRFkkOUk90Ga__QAz2PLY6JgFULnnQVJ-X5DXbwOf2SXmZVyaX8nZjnDGQgwMp89eIaT3inA9x5pBpD/s640/ichiros_malt_chichichibu_px_whiskiesrus.jpg" width="398" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Cask type:</b> Pedro Ximenez Sherry - <b>Spanish Oak:</b> Hogshead - <b>Cask# 2640</b> <b>: </b>-<b> Distilled: </b>December 2010 - <b>Bottled:</b> - September 2014 - <b>ABV:</b> - 59.7%</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Nose:</b> Strawberries and cream soft chewy lollies. Earl
grey tea fruit cake, lemon and honey tea, maraschino cherry and/or black forest
cherry sauce. Soft tonnes of fresh licorice sticks. Late arrival on sourness. With
water golden brown toasted raisin bread with a smear of butter, strawberry
wafer biscuits, and <i>Umeshu</i>. Sweet and sour sauce. Hints of vermouth at times with fragrant orange.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Taste: </b>To begin with it is hot. Then it moves expressively to spicy grilled figs, pink pepper corns, dry sherry - more so than PX, and Rocky road. Time in the glass works well with this Chichibu, which allows further development of menthol, earl grey tea, and spicy lemon peel. With water
this malt has a lot more riding - berry marmalade, a touch of star anise, and mint leaves lollies. If you can be extra patient and let it sit after dilution you get a lovely liquid herb combo (again Vermouth?) and a hint of eucalyptus honey.<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Finish:</b> Moderate to long. Menthol spices, a touch of licorice, raspberry spicy sauce, dry sherry, dried orange peel, and marmalade. Dry. Water loosens up the dryness and takes a notch of the spicyness.</span><o:p></o:p><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Comment: </b>To date with what I own and have opened this is one of my favourite single casks from a handful of Chichibu's. Have yet to open the Oloroso.</span></div>
- Clint Ahttp://www.blogger.com/profile/01473933963199033747noreply@blogger.com7tag:blogger.com,1999:blog-936562371243213081.post-9121307147196540702015-09-01T12:36:00.000+09:002015-09-01T13:06:21.465+09:00Akkeshi Distillery Launches Facebook Page<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLwuo2KyWzaTf3jOCI9ZIqOSw1UqQwf9bvSkQ-_gt_UtoA7H2dj8A3wJPKw0SmNTKeaKI8gD-MsvgRq_0SddAl6ZVEn86kHSPXctZ3jN2qY74ItIDxPEI1lC_xymri7O7OjiMg5If_CLj0/s1600/whiskiesrus_akkeshi_distiller_facebook.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="368" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLwuo2KyWzaTf3jOCI9ZIqOSw1UqQwf9bvSkQ-_gt_UtoA7H2dj8A3wJPKw0SmNTKeaKI8gD-MsvgRq_0SddAl6ZVEn86kHSPXctZ3jN2qY74ItIDxPEI1lC_xymri7O7OjiMg5If_CLj0/s640/whiskiesrus_akkeshi_distiller_facebook.jpg" width="640" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Kenten
Co. Ltd, the owners of the upcoming <a href="http://whiskiesrus.blogspot.jp/2015/08/the-birth-of-dream-akkeshi-distillery.html">Akkeshi Distillery</a> in Hokkaido, has created
an official Facebook page <u><a href="https://www.facebook.com/akkeshi.distillery">https://www.facebook.com/akkeshi.distillery</a></u>, as a platform to communicate with potential
fans, and to provide an additional scope into the birth of their distillery-in-progress. <o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">From
today onward (September 1, 2015 – 12:00pm JST), Japanese whisky enthusiasts will
be able to follow the fruitful efforts of the people responsible for one of
Japan’s newest proposed distilleries, and find out about the latest
developments of the distillery as they happen.<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><o:p></o:p></span></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="text-align: justify;">Take
a look at the <a href="http://akkeshi-distillery.com/en/">Akkeshi Distillery’s recently developed website</a>, and keep an eye on
their Facebook page for highlights.</span> </span></div>
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- Clint Ahttp://www.blogger.com/profile/01473933963199033747noreply@blogger.com3tag:blogger.com,1999:blog-936562371243213081.post-9685424520452869602015-08-19T17:18:00.003+09:002015-08-20T10:07:07.919+09:00East Meets West - Bowmore Mizunara Cask Finish<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXQ27_bGIovfIQxpPxyK9Mj9wIwdVT1yf3wru7tUzzah_se11wIH9Yud6F5858_qkVmEK_FNQFsScA1N2T_xvmuAc8X0CS-UtVP2WkOsosZL-1cewcXWjtbOnXXxkegZDnyNHfdvVVMCa3/s1600/CMtwEmvWUAAOuM9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXQ27_bGIovfIQxpPxyK9Mj9wIwdVT1yf3wru7tUzzah_se11wIH9Yud6F5858_qkVmEK_FNQFsScA1N2T_xvmuAc8X0CS-UtVP2WkOsosZL-1cewcXWjtbOnXXxkegZDnyNHfdvVVMCa3/s640/CMtwEmvWUAAOuM9.jpg" width="480" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">'Whisky for Everyone' has recently tweeted from the live launch of Bowmore's Mizunara Cask Finish. According to their <a href="https://twitter.com/whisky4everyone/status/633723411244695552/photo/1">tweet</a> the limited edition Bowmore has an outturn of 2000 bottles and will retail at 750 pounds per bottle. In addition <a href="http://www.thespiritsbusiness.com/">The Spirits Business</a> have informed their followers <a href="https://twitter.com/spiritsbusiness">with a tweet</a> that the make up of this good looking package is from bourbon and sherry cask parcels respectively, and with a 3 year finish in Japanese Oak. The abv of this whisky, which I presume will be highly sought after, regardless of the hefty price tag, comes in at 53.9%. At this stage there are mixed answers given as to whether this release will be available in Japan, regardless of ownership. This would be unfortunate for local whisky enthusiasts if it didn't make it ashore however, fortunate for others as it would mean a greater opportunity for availability.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Image kindly borrowed from <a href="http://whiskyforeveryone.blogspot.jp/">Whisky for Everyone</a></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Title credit given to <a href="https://twitter.com/hashtag/EastMeetsWest?src=hash">EastMeetsWest</a></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>UPDATE August 20th, 2015: <i>The Spirits Business</i> last night revealed that in fact Japan will receive an allotment. For additional information regarding this release check out their full article (<a href="http://www.thespiritsbusiness.com/2015/08/bowmore-looks-east-with-mizunara-cask-finish-release/?article-source=newsletter&source=496&date=2015-08-19">here</a>).</b></span></div>
- Clint Ahttp://www.blogger.com/profile/01473933963199033747noreply@blogger.com1tag:blogger.com,1999:blog-936562371243213081.post-63930141935136163032015-08-10T12:10:00.000+09:002015-08-10T12:10:01.937+09:00The Birth of a Dream - Akkeshi Distillery - A New Japanese Craft Distillery in the Making<div class="MsoNormal" style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilpQzk1f87l0ZUnkO4IoISnP36nQh3WA4HCaSq6oTK3IDmCMdmDlu9bGQYPPPuS_ppqPy6XBvUueyeuZ-kvkctZ9LPA6WeXsB0z6lWry6s_bfb3Z9jNTEL7_HEacRLRuBWRxvCfQpWsezM/s1600/%25E2%2598%2585150613_0036_akkeshi_distillery_whiskiesrus.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="514" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilpQzk1f87l0ZUnkO4IoISnP36nQh3WA4HCaSq6oTK3IDmCMdmDlu9bGQYPPPuS_ppqPy6XBvUueyeuZ-kvkctZ9LPA6WeXsB0z6lWry6s_bfb3Z9jNTEL7_HEacRLRuBWRxvCfQpWsezM/s640/%25E2%2598%2585150613_0036_akkeshi_distillery_whiskiesrus.JPG" width="640" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Japan, August 10, 2015. Kenten.Co Ltd, the founding company
and owner of one of the nation’s newest and upcoming distilleries, launched an
inaugural distillery website. The new site that went live this afternoon gives an
invaluable insight into the preestablishment of the Akkeshi Distillery that is a work-in-progress. </span><o:p></o:p></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The informative homepage, which is fortunately accessible
both in Japanese and English, documents the birth of a ‘new era’ Japanese
whisky distillery. The distillery, which was born out of one man’s dream, is
significantly situated in Hokkaido, the northernmost of Japan’s islands and is
located in the town of Akkeshi, a sub-prefecture of Kushiro. </span><o:p></o:p></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The new Internet site is divided into sections: who they are
and what they are aiming to do, their vision, the region, and the distillery’s
character. As with the progression of the distillery Japanese whisky enthusiasts can expect to see the
continuing development of the Akkeshi Distillery web portal to flourish.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Without spoiling the experience – take a look for yourselves
- visit the Akkeshi Distillery homepage and join in on the new epoch of
Japanese whisky:<o:p></o:p></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">English version click (<a href="http://akkeshi-distillery.com/en/">here</a>)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Japanese version click (<a href="http://akkeshi-distillery.com/">here</a>)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Keep your eyes out for the announcement of the Akkeshi Distillery Facebook page that will follow in due time. Be sure to like the page and invite your friends.</span></div>
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- Clint Ahttp://www.blogger.com/profile/01473933963199033747noreply@blogger.com0tag:blogger.com,1999:blog-936562371243213081.post-42564409463036700392015-07-23T12:09:00.000+09:002015-07-24T18:05:02.203+09:00'The Chita' Release<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj72w6AwEJVYEG2M2cfJ7q2DOVQpz5K1GYwFPU2DTpZRb4VCFqij6d08aQxuzKK2dyj9wIQ2aBYnDa7x5SsvJwwtEZv4KCrSzLrvoNoDUVED67c4WnwQgcrlczO-7kJ86Dz7nN3kNWdZib7/s1600/l_12417-1%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj72w6AwEJVYEG2M2cfJ7q2DOVQpz5K1GYwFPU2DTpZRb4VCFqij6d08aQxuzKK2dyj9wIQ2aBYnDa7x5SsvJwwtEZv4KCrSzLrvoNoDUVED67c4WnwQgcrlczO-7kJ86Dz7nN3kNWdZib7/s640/l_12417-1%255B1%255D.jpg" width="480" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">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. </span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">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%. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">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 </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">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?</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Check out Suntory's elaborate homepage of their new brand <u><a href="http://www.suntory.co.jp/whisky/chita/?__utmx=-&__utma=198440237.1736065226.1423542417.1437618082.1437620151.7&__utmv=198440237.|13&__utmz=198440237.1425960049.3.3.utmcsr&__utmc=198440237&__utmb=198440237.5.10.1437620151&__utmk=61124204">here</a></u>. </span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Image kindly taken from the official <a href="http://www.suntory.co.jp/news/2015/12417.html">press release (in Japanese)</a>.</span></div>
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<o:p></o:p></div>
- Clint Ahttp://www.blogger.com/profile/01473933963199033747noreply@blogger.com0tag:blogger.com,1999:blog-936562371243213081.post-58346340420931877012015-07-01T12:00:00.001+09:002015-07-01T20:27:56.153+09:00Super Nikka Genshu Pure Malt 55.5% Abv<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-EpVppY5QZHJ5P4qZIoqcsOWIh6z_P4dHF6Mqc4FNjEGNzVmyBZvwkOjgNr_S3yEdUprlfSYBf91U-p1c8eMku-coUVbgqUTbBHgjYzP16_xljZ0rINTH3_8HULIlHFKMQsD0hcEq-RB0/s1600/supar_nikka_whiskiesrus.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-EpVppY5QZHJ5P4qZIoqcsOWIh6z_P4dHF6Mqc4FNjEGNzVmyBZvwkOjgNr_S3yEdUprlfSYBf91U-p1c8eMku-coUVbgqUTbBHgjYzP16_xljZ0rINTH3_8HULIlHFKMQsD0hcEq-RB0/s640/supar_nikka_whiskiesrus.JPG" width="480" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">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: '<i>Genshu</i>' 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.</span><o:p></o:p></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Nose:</b> 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 <i>Imo</i> (sweet potato) <i>Sochu</i>. Floral and candy lemon aromas develop with water along with sweet peat. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Taste: </b>More heat here.<b> </b>Chewy.<b> </b>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.</span><o:p></o:p></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Finish:</b> 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.</span><o:p></o:p></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Comment:</b>
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. </span><o:p></o:p></div>
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- Clint Ahttp://www.blogger.com/profile/01473933963199033747noreply@blogger.com0tag:blogger.com,1999:blog-936562371243213081.post-38914665995554663692015-06-23T22:46:00.000+09:002015-06-24T11:39:31.139+09:00Eigashima 5yo Single Malt Akashi Old Sherry Butt # 5158<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg09tVPv6fzheIZYBRaSIV7pnFVerfmn89OXuE9UDqYWdRswPoxl200e_VdajjV1NQH2NJ9BJe2IHD4i8QqTGEyPW7N_fT_kgl9sNwkTya5KVSo_HB2dUI3S44n53Ni1jHvP3u8z8IhrQ2s/s1600/akashi_5yo_whiskiesrus.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg09tVPv6fzheIZYBRaSIV7pnFVerfmn89OXuE9UDqYWdRswPoxl200e_VdajjV1NQH2NJ9BJe2IHD4i8QqTGEyPW7N_fT_kgl9sNwkTya5KVSo_HB2dUI3S44n53Ni1jHvP3u8z8IhrQ2s/s640/akashi_5yo_whiskiesrus.JPG" width="420" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Outturn:</b> 1000 bottles - <b>ABV:</b> 50%</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Nose:</b> 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? <span style="background-color: rgba(255, 255, 255, 0);">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. </span></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Taste:</b> 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.</span><o:p></o:p></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Finish:</b> Initially prickly and
spicy before becoming chalky and dry.</span><o:p></o:p></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Comment:</b> 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. </span><o:p></o:p></div>
- Clint Ahttp://www.blogger.com/profile/01473933963199033747noreply@blogger.com0tag:blogger.com,1999:blog-936562371243213081.post-83569708924591193622015-05-22T15:39:00.000+09:002015-05-22T15:39:47.140+09:00Mars Single Cask #393 American Oak 15yo for Espoa<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz2tP2VwPFB185-Vh_SFlmIZ689YLY0q2JSpruJokmP8BM5RkORK_0ZqdN6fqf58S8oejPiwVoxQwx0OWIebEQs6UdOaYeW6LvywaV_AjAZTfPq92-hcvo2Ee2Zacz6gomlhK0SYp81A3B/s1600/mars_cask_363_whiskiesrus_15yo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz2tP2VwPFB185-Vh_SFlmIZ689YLY0q2JSpruJokmP8BM5RkORK_0ZqdN6fqf58S8oejPiwVoxQwx0OWIebEQs6UdOaYeW6LvywaV_AjAZTfPq92-hcvo2Ee2Zacz6gomlhK0SYp81A3B/s640/mars_cask_363_whiskiesrus_15yo.jpg" width="346" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Distillery:</b> Shinshu - <b>Distilled:</b> 1986 - <b>Bottled: </b>2001 - <b>ABV: </b>59.5% - <b>Bottle Number: </b>339</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Nose:</b> 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 <i>Bounty</i>
chocolate (coconut dressed in milk chocolate).</span><o:p></o:p></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Taste:</b> 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. </span><o:p></o:p></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Finish:</b> Very long and prickly
with a mellow hint of a liquorice, and glazed grapefruit peel. With water
mildly spicy coconut chutney.</span><o:p></o:p></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Comment:</b> 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. </span><o:p></o:p></div>
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- Clint Ahttp://www.blogger.com/profile/01473933963199033747noreply@blogger.com13tag:blogger.com,1999:blog-936562371243213081.post-17327218794335240822015-05-14T11:19:00.000+09:002015-05-14T16:44:47.181+09:00Asahi Announces Price Hike for 2015<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">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 (<a href="http://www.asahibeer.co.jp/news/2015/0513.html">here</a>) 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.</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Domestic brand price revision (excluding tax):</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLVLz3HMJeXhcXJznxAQdAd6tjFHruAckKuG7Dr7DuJIo_S_FaDIwCRAhFqQZNrIIPEZ7SHSX7c0CIveB68Yfj-TDzzk04v5my_rsG13kQZV_xYmTvYW1U-bDLTbGpFkZV0gKSa1hAgWYT/s1600/FullSizeRender.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLVLz3HMJeXhcXJznxAQdAd6tjFHruAckKuG7Dr7DuJIo_S_FaDIwCRAhFqQZNrIIPEZ7SHSX7c0CIveB68Yfj-TDzzk04v5my_rsG13kQZV_xYmTvYW1U-bDLTbGpFkZV0gKSa1hAgWYT/s640/FullSizeRender.jpg" width="640" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">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.</span><o:p></o:p><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">* Graph taken from the <a href="http://www.asahibeer.co.jp/">Asahi homepage</a></span></div>
- Clint Ahttp://www.blogger.com/profile/01473933963199033747noreply@blogger.com7tag:blogger.com,1999:blog-936562371243213081.post-24358530423728186452015-05-08T15:51:00.000+09:002015-11-05T15:42:35.187+09:00Ariake Barrel - Undiscovered Japan<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE_pDfyatTTy4MpDpI2iw4o0TUqa05j3hKiRXazGuocsRCcLcUxswDagXXuhmF4wQacwvTSHwFdUy8mJ0NAqrz2YXPRF_2YI8iR948xFV8CtG2RTRG2kNshvmHVb_ZmDnp4MC-ck9ELiWH/s1600/FullSizeRender.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE_pDfyatTTy4MpDpI2iw4o0TUqa05j3hKiRXazGuocsRCcLcUxswDagXXuhmF4wQacwvTSHwFdUy8mJ0NAqrz2YXPRF_2YI8iR948xFV8CtG2RTRG2kNshvmHVb_ZmDnp4MC-ck9ELiWH/s1600/FullSizeRender.jpg" width="640" /></a></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><i><span lang="EN-US">Ariake Sangyo</span></i><span lang="EN-US">
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 <i>Sake</i>
bottles that are known locally as <i>Sho-bin</i>. </span></span><o:p></o:p></div>
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<span lang="EN-US"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Then, in 1984 the firm, using its
knowledge of wood properties officially began making casks to meet the initial
requirements of wine and <i>Sochu</i> 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–<i>Ariake Barrel</i>. 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. </span></span><o:p></o:p></div>
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<span lang="EN-US"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">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 <i>Ariake Barrel</i>
painstakingly put into making casks is extremely significant, especially at a
time when most large cooperages have significantly replaced man with machines.</span></span><o:p></o:p></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><i><span lang="EN-US">Ariake Barrel</span></i><span lang="EN-US">
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. </span></span><o:p></o:p></div>
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<span lang="EN-US"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">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 <i>Sochu</i> 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 <i>Ariake-Barrel</i> 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).</span></span><br />
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<span lang="EN-US"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Currently Ariake-Barrel is not officially open to the public but this may well change in due time.</span></span></div>
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- Clint Ahttp://www.blogger.com/profile/01473933963199033747noreply@blogger.com9tag:blogger.com,1999:blog-936562371243213081.post-82289558143095027632015-04-15T16:25:00.000+09:002015-04-15T16:25:12.877+09:00Cask Adventures: A Visit to a Japanese Cooperage<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8PxcMDYs3lmHiQX6_e6raP58a-1DkBUiy-KykJxpH6Y-8884DO3EY1wxONb2Ak-RIp7KoEGB73FjcXdi4AJPWRZUlyGasoeMVP6jiEp1WiCX_93G-u1W9c_w2ty3T0xWHoWd8sJV1BsfF/s1600/whiskiesrus_cooperage.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8PxcMDYs3lmHiQX6_e6raP58a-1DkBUiy-KykJxpH6Y-8884DO3EY1wxONb2Ak-RIp7KoEGB73FjcXdi4AJPWRZUlyGasoeMVP6jiEp1WiCX_93G-u1W9c_w2ty3T0xWHoWd8sJV1BsfF/s1600/whiskiesrus_cooperage.jpg" height="212" width="640" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">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.</span></div>
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- Clint Ahttp://www.blogger.com/profile/01473933963199033747noreply@blogger.com5tag:blogger.com,1999:blog-936562371243213081.post-8075708717727908372015-04-03T17:44:00.000+09:002015-05-12T12:31:53.195+09:00Mercian Karuizawa 15 Year Old Original Bottle 40% abv<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHROphliaL1MxcDlbkPEdju37CGRlsfj8zDgsY9JPj8zSj3_e7wIWIuFIjIgjt4ScmRl8_gs5XkdfRfYVOoWf16UfI0GG2QuNrXjB4uBWNoFQRO3q5OOY0UMvgPr4nNTnuT3Wg7UwHjlRq/s1600/whiskiesrus_karuizawa_officialbottle_15yearsold.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHROphliaL1MxcDlbkPEdju37CGRlsfj8zDgsY9JPj8zSj3_e7wIWIuFIjIgjt4ScmRl8_gs5XkdfRfYVOoWf16UfI0GG2QuNrXjB4uBWNoFQRO3q5OOY0UMvgPr4nNTnuT3Wg7UwHjlRq/s1600/whiskiesrus_karuizawa_officialbottle_15yearsold.JPG" width="480" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Nose:</b>
A touch of cream sherry, coffee essence, raspberry gummies, red apple skins, and
overripe halved strawberries. Staying on the produce mild tropical fruits begin
to surface - star fruit and Vietnamese dried fruit chips. However, although the
aforementioned aromas are clearly detectable, overall it is quite light and
perhaps a tad watery on the nose. Like many bottlings out there this would have
benefited being bottled at a slightly higher strength, and it is hard to detect
that this is a 15 year old whisky (containing other parcels of Karuizawa up to 31 years of age). With oxidization, in my opinion, it becomes
much bolder. This is where things begin to happen…raspberry vinegar dressing, <i>Redskins</i> lollies (raspberry-flavoured
chewy confectionary), and honey powder.</span><o:p></o:p></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Taste:</b>
As with the nose it could be said that the mouth feel is equally light.
Nevertheless enjoyable with a subtle tease of smoke, liquorice, and granola
with dried strawberries. Slight hint of concentrated <i>Ribena</i> fruit syrup. A touch of honey with a grassy note. Can
become prickly on the tongue.</span><o:p></o:p></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Finish:</b>
The tease of smoke and rubber continues to caress your tongue. It is slightly metallic and/or
minnerally. Grassy. The finale is short coming however.</span><o:p></o:p></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Comment:
</b>Sufficient time in the glass makes this much more rewarding – if you can be
patient. </span><o:p></o:p><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I
truly love the essence of this of bottle design, simple yes, but savvy. It
retains the original ethical beauty of the brand - if there is such a thing. The design of the bottle above superseded the square-dimple type. Well worth the original RRP if you can still find it at that (regardless of the
light aromas and palate), otherwise I struggle to understand the prices paid on
the secondary market today.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Follow up: </b>At the half way mark this bottle has began to take a shine on me. It has become a bit more complex and generally overall a lot more satisfying. In short it has began to represent the distillery's house style. My daily dram that I suspect will be missed when emptied.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">If you scour the internet there are not too many reviews to be found on Mercian era Karuizawa official bottles. You have an alternate review of this <u><a href="http://www.connosr.com/reviews/karuizawa/15-year-old-original-bottling/nicely-sherried-and-well-balanced/">15 year old from Pierre over at Connosr</a></u>. You can see notes of the <u><a href="http://www.thejapanesewhiskyreview.com/2012/11/26/karuizawa-17-40%abv/">17 year old dimple-type bottling at TJWR</a></u>, <u><a href="http://www.whiskyfun.com/archivedecember11-1.html#141211">Whisky Fun</a></u>, and <u><a href="http://www.whiskybase.com/whisky/9562/karuizawa-17-year-old">WHISKYBASE</a></u>. I've seen print reviews from Dave Broom and Martine - but not a lot around really. </span></div>
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- Clint Ahttp://www.blogger.com/profile/01473933963199033747noreply@blogger.com2tag:blogger.com,1999:blog-936562371243213081.post-19729442600622520072015-03-24T12:55:00.000+09:002015-03-24T12:55:07.712+09:00Whisky Shop W. Hakushu Distillery WSO-003 48% abv<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe6A9YeBY-4_h5EL2yLJC-5JRPkFsEW2bqx4bwR8NJjOM53GLLbMWyoKM70wMGWmDvzEWGfyM5jqbiBl-X-OF5Ss0xZMYsY5FoyYodBubY48iadF5gzf57X11uWFHvuvamZHXStPmB52uS/s1600/whiskiesrus_whiskyshopw_hakushu003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe6A9YeBY-4_h5EL2yLJC-5JRPkFsEW2bqx4bwR8NJjOM53GLLbMWyoKM70wMGWmDvzEWGfyM5jqbiBl-X-OF5Ss0xZMYsY5FoyYodBubY48iadF5gzf57X11uWFHvuvamZHXStPmB52uS/s1600/whiskiesrus_whiskyshopw_hakushu003.JPG" height="400" width="265" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Nose:</b> Not your typical Hakushu,
which makes everything that bit more interesting. Sure, it has the typical
house-style aromas bamboo, and whiffs of forestry. However, it is the cask that influences this
little number – creating a whole new game. Pink marshmallows, strawberry jam,
and grated coconut on a malt biscuit. Dried figs dipped in white chocolate. Cinnamon.
Sour grapefruit gummies.<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Taste: </b>Winter berry spice, <i>Cherry Ripe </i>(grated fruit cherries and coconut,
chocolate). Cranberry sauce, oloroso sherry elements, pepper, bamboo, and greenery.<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Finish: </b>Moderate and prickly with
pepper, cinnamon, and sour grapefruit gummies.<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Comment:</b> Red wine barrel maturation
or finish? The WSO-003 had an outurn of 1500 bottles.</span><o:p></o:p></div>
- Clint Ahttp://www.blogger.com/profile/01473933963199033747noreply@blogger.com1tag:blogger.com,1999:blog-936562371243213081.post-48985729126122918732015-03-03T23:12:00.002+09:002015-03-03T23:12:46.591+09:00Whisky Shop W. Single Grain Chita Distillery WSO-004 48% abv<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdkkLp5UxHATxVcm4D2OR2UPRv6p6sDmCdm_NJ-gsZREhhyphenhyphenvaQ0c4_oj3ZYap9oi7oVag6R9EI5RYb43whr8eTjAd1Bz_IV1d0XgJB5hTBAFiH_q3tYPFIsQ5C7-vY_00_PEQ5fWcdCzT9/s1600/chita_singlegrain_whiskyshopw_whiskiesrus.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdkkLp5UxHATxVcm4D2OR2UPRv6p6sDmCdm_NJ-gsZREhhyphenhyphenvaQ0c4_oj3ZYap9oi7oVag6R9EI5RYb43whr8eTjAd1Bz_IV1d0XgJB5hTBAFiH_q3tYPFIsQ5C7-vY_00_PEQ5fWcdCzT9/s1600/chita_singlegrain_whiskyshopw_whiskiesrus.JPG" height="400" width="270" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Nose:</b>
Clean and subtle. Elegant sweetness consisting of puff wheat cereal with warm
milk and a sprinkle of brown sugar. Honey lemon slices, vanilla, and white chocolate. As
expected there’s a lovely floral graininess. From here a mixture of assorted
sweet savoury aromas - creamed corn, mashed
pumpkin and sweet potato, and a distinctive but low key sourwood waft. Shea butter? Adding a few drops of water creates herbal notes and mandarin. <o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Taste:</b>
Velvety, refined, and mouth-watering. Melons, mild pepper and light oak. Sweet potato butter spread. Whole
grain honey puffs cereal. Popcorn. Some mild creamy nuttiness – almond butter. Then, it tends to become variable with dryness. Sour - light fruity tartness. Sweet vinegar. With time the nose reminds me of Irish <i>Poitin</i> - sugar beet distilled spirits. Wood sap. It's quite neutral with water in my opinion.<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Finish:</b>
Moderate to long lingering. Refreshing bitter-sweet element. Grassy and dry. Sugar beet. Light oak and pepper. Baked grapefruit peel. <o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Comment:</b>
I’m a sucker for single grain whiskies, especially on the home front, and like
most domestic grain whiskies this one ticks all the right boxes.</span><o:p></o:p></div>
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- Clint Ahttp://www.blogger.com/profile/01473933963199033747noreply@blogger.com0tag:blogger.com,1999:blog-936562371243213081.post-31813625577253449102015-02-25T00:21:00.000+09:002015-02-25T17:36:41.955+09:00Hakushu Single Cask 2000 for Whisky Shop W. 4th Anniversary <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiKyY_Ry5MDuMCODHQjmoAe9nfUDYt18T3wFS5eX5QHLRW9mOV2lbqHTULJMn376rj-BU5yEJbV5UQIr9NVzW0jpWpKAyA22YOrWuSlXq0Q9ZNmqQw8kqyWxK6RVNdNiYZTeRMfKNxIXc9/s1600/hakushu_2000_whiskyshopw_whiskiesrus.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiKyY_Ry5MDuMCODHQjmoAe9nfUDYt18T3wFS5eX5QHLRW9mOV2lbqHTULJMn376rj-BU5yEJbV5UQIr9NVzW0jpWpKAyA22YOrWuSlXq0Q9ZNmqQw8kqyWxK6RVNdNiYZTeRMfKNxIXc9/s1600/hakushu_2000_whiskyshopw_whiskiesrus.JPG" height="640" width="328" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Bottled: </b>2014 - <b>Cask type:</b> Hogshead - <b>Wood type:</b> White Oak - <b>Cask No:</b> EL41108 - <b>ABV: </b>60% - <b>Outturn:</b> 600 bottles</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Nose:</b> On natural sweetness mild dried pear and apple, green banana, honeydew melon, and hard unripe pineapple. Vanilla cream. On artificial sweetness a mix of soft banana shaped and milk flavoured confectionery. Then, white chocolate. Waves of woody aromas and fresh <i>tatami</i> mats. Wholegrain wheat cereal with a sprinkle of brown sugar. With water mild apple pie, banana custard, followed by some soapiness, green tea, green bamboo and herbal suggestions. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Taste: </b>Mild notes of soft fresh licorice. Ground ginger and roasted grapefruit peel. Then, a h</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">erbal presence consisting of parsley along with <i>Sansho</i>. Rice straw. Both sour and bitter compounds. Biscuits. Diluting this is well worth it, creamy, the Sansho remains but the sourness and bitterness mellows out while adding a tropical fruit purée element. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Finish: </b>Mild bitterness and wheat biscuits. Walnuts. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Comment: </b>As most of you know, when it comes to Suntory's stable I favour Hakushu more so than Yamazaki, and not just single casks but standard bottlings, with the exception of </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">any fully matured sherry Yamazaki expression. This Hakushu single cask confirms my preference however straight up, I preferred the 6th original store bottling single malt Hakushu (006) from </span><span style="-webkit-text-size-adjust: auto; background-color: white; line-height: 18px; text-align: start;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Whisky Shop W over this. </span></span><br />
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<br />- Clint Ahttp://www.blogger.com/profile/01473933963199033747noreply@blogger.com2tag:blogger.com,1999:blog-936562371243213081.post-26969042962962956982015-01-23T16:02:00.000+09:002015-01-23T16:04:31.534+09:00Mars Komagatake Sherry & American White Oak 2011 Aged 3 Years<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOaH5wd8FS-iBfvHtduwlvyqq8QS8sI5KW3OeeJK7uUsDygmTVtRW07jTgZ3amTp-Ab7AjHiOxaX59bW_UYeUHpjblYeWu_QbCrIr8l4J-b57jyXgTBYPWWYklSiT6mWSfyx2e1QimdldS/s1600/whiskiesrus_komagatake_sherryamericanoak_2011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOaH5wd8FS-iBfvHtduwlvyqq8QS8sI5KW3OeeJK7uUsDygmTVtRW07jTgZ3amTp-Ab7AjHiOxaX59bW_UYeUHpjblYeWu_QbCrIr8l4J-b57jyXgTBYPWWYklSiT6mWSfyx2e1QimdldS/s1600/whiskiesrus_komagatake_sherryamericanoak_2011.jpg" height="640" width="289" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Outturn: </b>5200 bottles - <b>Cask strength </b>- 57% - <b>Bottled:</b> 2014</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Nose:</b>
An abundance of sweet aromas projecting strawberries & cream (soft chewy flavoured jellies),
toffee apple, pink marshmallows, coffee and vanilla essence, sultanas, guava,
chocolate and toffee coated coffee beans (mainly on opening), and for good measure <i>Cobbers</i> lollies
(chewy caramel coated in chocolate). This is lovely stuff, among the sweetness
there is a cheeky tease of peat smoke – it is evidently there. A hint of
sourness. With a dash of water mango puree, sweet buttered popcorn, and strawberry mouse become present. Brown creaming soda with time in the glass. Very busy for such a young whisky. </span><br />
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Thick and mildly creamy. Nutty (beer nuts) with cinnamon banana slice, coffee beans, hints of
port cigar leaf, and moderately spiced mocha. Ground allspice berries, and a sprinkle of pink pepper. Malty and woody. Water accentuates that peat smoke, which in my opinion is much more evident on the palate. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Finish:</b> Long with spicy caramel popcorn, pepper and peat. This becomes a little dry and the nuttiness becomes evident when cut with water.<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Comment:</b>
Cask combination works a treat on this 3yo. In my opinion another fine specimen
of a very young Japanese whisky. I quite enjoyed this second release from the 'new era'.</span></div>
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<br />- Clint Ahttp://www.blogger.com/profile/01473933963199033747noreply@blogger.com7tag:blogger.com,1999:blog-936562371243213081.post-59311178181645300092015-01-14T13:36:00.001+09:002015-01-19T11:08:31.900+09:00Ichiro's Malt Chichibu Chibidaru 2014 Release<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7dXGnHmPb5roFXt2VMIjDlWFReexPJh8SoJfNd7QUl3D11PW30_iMR1wA2KXGlW3LoEjRwYxnOqma_TpFREYwAdzRRPKQiNCe56SHUtyflMyqhoTsYjeE6CuMUSbVjaqwlYGVBZ1VaX99/s1600/ichiros_malt_chichibu_chibidaru_2014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7dXGnHmPb5roFXt2VMIjDlWFReexPJh8SoJfNd7QUl3D11PW30_iMR1wA2KXGlW3LoEjRwYxnOqma_TpFREYwAdzRRPKQiNCe56SHUtyflMyqhoTsYjeE6CuMUSbVjaqwlYGVBZ1VaX99/s1600/ichiros_malt_chichibu_chibidaru_2014.jpg" height="640" width="350" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Distilled:</b> 2010 - <b>Bottled:</b> 2014 - <b>Outturn:</b> 6200 bottles - <b>ABV:</b> 53.3%</span></div>
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On the very first dram a small alcohol bite is present but dwindles from there
on to reveal, in every other following glass, moderate sweetness - butterscotch
(a consistency in the <a href="http://whiskiesrus.blogspot.jp/2013/05/chichibu-chibidaru-official-bottling.html">2013 release</a> and <a href="http://whiskiesrus.blogspot.jp/2012/12/chichibu-chibidaru-shinanoya-private.html"><i>Shinanoya’s</i> private cask</a>), <i>Scolten</i>
cookies, and sugar coated <i>Weet-Bix</i> in warm milk, banana custard, and caramel sauce. Over a short time there is
that lovely presence of eggnog and tropical fruits. A sweet and sour combo emerges from here (sweet and sour pork sauce). Then, moving on from this side other aromas
such as flowery hops, oak, and an intertwining mixture of malt, grist, chaff,
and an oat (perhaps getting back to <i>Weet-Bix</i>) element enter the game. Walnuts and grapefruit peel present a hint of bitterness. Then, things completely shift resembling a good Mescal
and a touch of lemon lozenges’.<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Taste:
</b>Initially a big burst of prickly wood spice and a combination of cardamom and endless nutmeg. There's a lovely touch of peppermint that caresses your tongue. Some
mellow bitterness - walnuts and grapefruit peel. Lingering oak. Vegetal. Quite woody and thick with roasted flavours - tea leaves? Water lures the sweetness to the game but not as moderate compared to the nose.<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Finish:</b> Moderate to long while retaining most of the characteristics from the palate - wood spice, oak, nutmeg and a slight bitter note on the last leg. Again, a touch of roasted tea leaves.<o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Comment: </b>Interestingly this works well paired with <i>Kamoboko</i> dipped in soy-sauce and freshly grated ginger. </span><br />
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- Clint Ahttp://www.blogger.com/profile/01473933963199033747noreply@blogger.com3tag:blogger.com,1999:blog-936562371243213081.post-6833165545598333722015-01-06T18:23:00.000+09:002015-01-06T18:23:50.068+09:00Rihga Royal Hotel Osaka & Nikka stage a joint exhibition to mark their 80th anniversaries<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUKXx4ZZ1uiJQ2-WA6dS3vxL_iBqn7SwYq8zW-BCdKVks1Qpdsl5wWhvuKWw3SOPmaGxAbizO2h1jrEK10ASq5IU3_OVU22878HrnQsETW-lvlfsatsA2Xtmv1i8oTxONI-hdS-tz7k4oX/s1600/head.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUKXx4ZZ1uiJQ2-WA6dS3vxL_iBqn7SwYq8zW-BCdKVks1Qpdsl5wWhvuKWw3SOPmaGxAbizO2h1jrEK10ASq5IU3_OVU22878HrnQsETW-lvlfsatsA2Xtmv1i8oTxONI-hdS-tz7k4oX/s1600/head.jpg" height="218" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCOSGc7yT-pTRO1Dd05rMbXA4MTZJ-ZYFsM1YMn6nAusL9_FymRI15j20nM5llTX314UgkGnR9rvutOoLiABove_g-i_SPPloU1ggmZ-MRtDF62Ny-wya6TVmxgCjgd5Ap5ZkFK3IykSKu/s1600/head_lobby.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCOSGc7yT-pTRO1Dd05rMbXA4MTZJ-ZYFsM1YMn6nAusL9_FymRI15j20nM5llTX314UgkGnR9rvutOoLiABove_g-i_SPPloU1ggmZ-MRtDF62Ny-wya6TVmxgCjgd5Ap5ZkFK3IykSKu/s1600/head_lobby.jpg" height="131" width="400" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">To celebrate the establishment of the Rihga Royal hotel in
Osaka and the foundation of Nikka whisky the two industry brand names have come
together to introduce what the hotel has
named ‘Taketsuru Museum Exhibition’. According to the hotel’s webpage patrons
can experience the passion and dedication through the footprints of Masataka
Taketsuru – the “father of Japanese whisky”, and a man who opened up a new era
in Japanese whisky. Fans alike can take a look at memorabilia that supposedly
includes train tickets of Taketsuru-san’s journey from London to Glasgow, along
with detailed notes (in Japanese) of his Hokkaido site search, and the famed
notebook that contains notes from his studies in Scotland (replica).
Unfortunately the exhibition finishes Friday 9th 2015 – apologies
for the belated post. Original link can be seen (<u><a href="http://www.rihga.co.jp/osaka/restaurant/fair/detail/nikka.html">here</a></u>) in Japanese.</span><o:p></o:p></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Images borrowed from the <a href="http://www.rihga.co.jp/osaka/index.html">Rihga Royal Hotel Osaka Website</a>.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small;">*Images of exhibition may be simulated</span></div>
- Clint Ahttp://www.blogger.com/profile/01473933963199033747noreply@blogger.com0tag:blogger.com,1999:blog-936562371243213081.post-61451008622090328612014-12-22T10:37:00.000+09:002014-12-22T14:52:24.998+09:00Miyagikyo Original Blended Whisky Distillery Bottle 40% abv<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI2WFKpjTYqRvbX32DLHR4C5pnJ97rRwJI-7Q7RApNd5Gmdyg-vkOORy656zJWUcoZSqSVyccx_wiPAfgBnL7JgrD0nTqhp3EZWJtDVVFo5OoUwOvHo5FZbIkVaYxDB58TShH2rcRAXbUc/s1600/miyagikyo_original_whiskiesrus.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI2WFKpjTYqRvbX32DLHR4C5pnJ97rRwJI-7Q7RApNd5Gmdyg-vkOORy656zJWUcoZSqSVyccx_wiPAfgBnL7JgrD0nTqhp3EZWJtDVVFo5OoUwOvHo5FZbIkVaYxDB58TShH2rcRAXbUc/s1600/miyagikyo_original_whiskiesrus.JPG" height="640" width="326" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Nose:</b> Maintains a lovely fruity combination that is
typical of Miyagikyo - persimmon jam, golden delicious apples, and soft banana
slices from tinned fruit salad. Definitely carries aromas for warmer weather
opposed to winter. Fair to say this holds a sweet nose, which includes strawberry
icing sugar pushing through to caramelized cinnamon sugar glaze once past the fruit. Regardless of knowing - one could easily think that there is little if
not no grain at all in this, very clean. Plain corn chips. Right at the end
there is the slightest tease of peat.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Taste:</b> Lightly bodied and
extremely easy drinking. Retains a reasonably mild spiced fruit chutney and
nutmeg mouth feel. Under ripe (semi-green) strawberries are evident along with
a mellow creamy custard. More fruits are evident initially but they begin to quickly fade away before you can differentiate characteristics.</span><o:p></o:p></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Finish:</b> Short to moderate with mildly spiced
walnuts and leaf vegetables. No distinguishable fruit here unfortunately. Here is where the grain becomes evident but nevertheless it is very respectable.</span><o:p></o:p></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Comment:</b> Ends a bit too quick
but nevertheless this is another Nikka blend that deserves the "thumbs
up"! This would shine much more at 43% and be a stellar blend at anything
higher. This blend can only be purchased at the distillery and comes in 500 / 700mls respectively.</span><o:p></o:p></div>
- Clint Ahttp://www.blogger.com/profile/01473933963199033747noreply@blogger.com3tag:blogger.com,1999:blog-936562371243213081.post-89944778139497809132014-11-28T14:59:00.000+09:002014-11-28T14:59:56.525+09:00Release Reminder - Highball Cans Bearing the Founder of Nikka<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrqM1-yk1LqnD5k7jnLXhqmiqdSlQvGpqzfwSJi-2NmcSjBM5QtL5sKbmEiZiXS38vitmiNf6Y_W47uXMHpSH2GDEOVUuyWg9Tl3zShJjma4FZtY2UxczwMZm-SH45Ycl4v7xBr7p_In7w/s1600/photo.PNG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrqM1-yk1LqnD5k7jnLXhqmiqdSlQvGpqzfwSJi-2NmcSjBM5QtL5sKbmEiZiXS38vitmiNf6Y_W47uXMHpSH2GDEOVUuyWg9Tl3zShJjma4FZtY2UxczwMZm-SH45Ycl4v7xBr7p_In7w/s1600/photo.PNG" height="267" width="640" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Back in August Asahi Breweries, Ltd. announced the forthcoming release of two new premixed beverages that will hit the market. Many of you have already seen pictures of the beverages circulating on the net and read about the anticipated release, in conjunction to the hit NHK drama ‘Massan’, so nothing new - just a reminder, but many have been waiting for the cans to hit the shelves. To commemorate the Nikka Whisky Distilling Co. Ltd 80th anniversary and milestone of Masataka Taketsuru’s birth, 2 illustrative premixed cans will be released nationwide from December 2, 2014. The limited edition cans that consist of a ‘Taketsuru Highball’ (7% abv) and a ‘Rita Highball’ (liqueur 7%abv) will be on sale until the end of March 2015. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Image kindly borrowed from Asahi Breweries Ltd. official press release in Japanese (<u><a href="http://www.asahibeer.co.jp/news/2014/0926.html">here</a></u>).</span></div>
- Clint Ahttp://www.blogger.com/profile/01473933963199033747noreply@blogger.com0tag:blogger.com,1999:blog-936562371243213081.post-80340293676976511302014-11-26T15:54:00.000+09:002014-11-26T16:07:47.387+09:00New Suntory Release for Bic Camera<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh30l8McwzjH7ipsFgHH8ZfaYZi8glIlESQq8kVILlOyiOfrfeIf3wgtbWOVWIsch-Nb2JPUlHo7T2eDdmMLOoAH1euujqbTKgiOfAurNsuu7ZRx8dsAlp3fmbpn1u8cjRmV0zGwsWA0JNQ/s1600/bic_camera_suntory_blend_whiskiesrus.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh30l8McwzjH7ipsFgHH8ZfaYZi8glIlESQq8kVILlOyiOfrfeIf3wgtbWOVWIsch-Nb2JPUlHo7T2eDdmMLOoAH1euujqbTKgiOfAurNsuu7ZRx8dsAlp3fmbpn1u8cjRmV0zGwsWA0JNQ/s1600/bic_camera_suntory_blend_whiskiesrus.JPG" height="640" width="371" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">If
you’re looking for a new release that has recently hit the market, other than
the new 'Sherry & American White Oak 2011 Komagatake', then pop into a <i>Bic Camera</i> store nearby. The chain establishment was once renowned for carrying ridiculously cheap Owner’s Casks at a time when Japanese whisky perhaps didn’t have the
popularity as it does today. It is fair to say a release by the mega store is well
overdue but only this time, and like most things these days, you will be paying for it.</span><o:p></o:p></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Characterized
as carrying a heavy oriental profile, the no-age-statement premium Japanese whisky
has been selected and blended for <i>Bic Camera</i> by Chief Blender Shinji Fukuyo. According
to specs this expression was exclusively blended with the core component being matured
in Mizunara casks with an average maturity of around 25 years or more, with the
addition of Spanish Oak matured smoky malt and grain whisky serving as an
element. Although neither the front nor back label states it in writing
apparently this is limited to 1000 bottles, and available at most major stores. Despite the interesting label, Mizunara influence, reasonable
fancy wooden box, and it being a limited edition, I cannot see these flying of
the shelf in a hurry, given the fact it is a blended whisky with a retail price
of 39,744 yen (including tax) – just a personal opinion.<o:p></o:p></span></div>
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- Clint Ahttp://www.blogger.com/profile/01473933963199033747noreply@blogger.com5tag:blogger.com,1999:blog-936562371243213081.post-64153526740421080752014-11-21T15:58:00.002+09:002015-06-22T17:17:26.170+09:00Yamazaki Sherry Cask 2003 for Whisky Shop W. 4th Anniversary<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEUvuOemfHnSiUuzteS233Xjr6RUCIM1kdMLJ9LOAg5aBIjDeDfMLnAXUp2pycuikkr7RCp02bwUpOiZPF6_KLFTKY_oDFX5tCZ4sIR2YEDKLnEx3colFzQpTtsER9bZZsEdL_uHHBnNhw/s1600/whiskyshopw_yamazaki_2014_whiskiesrus.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEUvuOemfHnSiUuzteS233Xjr6RUCIM1kdMLJ9LOAg5aBIjDeDfMLnAXUp2pycuikkr7RCp02bwUpOiZPF6_KLFTKY_oDFX5tCZ4sIR2YEDKLnEx3colFzQpTtsER9bZZsEdL_uHHBnNhw/s1600/whiskyshopw_yamazaki_2014_whiskiesrus.JPG" width="354" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Distilled:</b> 2003 - <b>Bottled:</b> 2014 - <b>Cask#</b> ADDY3038 - <b>Wood Type:</b> Spanish Oak - <b>Cask Type:</b> Bota Corta - <b>ABV:</b> 55%</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Nose:</b>
Fresh soft licorice sticks in brown paper bags (extremely evident with water).
Alongside this there's a sweet honey BBQ steak marinade to be had. Soldering on
with the sweetness you get Black Forrest cake, berry candy and/or red
jellybeans, red <i>Shiso</i> juice, and
marshmallow coconut and strawberry biscuits (Arnott’s). <i>Umeshu</i>. Fry's Turkish delight. The licorice keeps popping up only
this time as all sorts. Slight berry vinegarette dressing...definitely some
subtle sourness going on, this is masked with the addition of water, which also
adds brown sugar mince pie.</span><o:p></o:p></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Taste:</b> On first contact you'll get a heavy dose of spicy soy honey marinade, spicy mince pies, and spicy
blackberry sauce. Then, it transforms to rose hip and dates, but still leaving
quite a prickly sensation on the palate. Water cuts that initial spice attack -
mellowing it out creating a reasonable balance however, it becomes a little dry
when diluted. </span><span style="font-family: '.Helvetica NeueUI', serif; font-size: medium;"><o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Finish:</b>
Egyptian dates and blackberry compote. Interestingly, with water, a mellow
licorice flavoured gum pops up - think along the lines of a well-chewed piece
of <i>Wrigley’s P.K.</i> </span><span style="font-family: '.Helvetica NeueUI', serif; font-size: medium;"><o:p></o:p></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Comment:</b> Enjoyable enough. I personally would have liked
something a bit more to happen on the palate. Perhaps that will happen at a later date.</span><o:p></o:p></div>
- Clint Ahttp://www.blogger.com/profile/01473933963199033747noreply@blogger.com3