Ohishi Wing Hop Fung cask is a private bottling for the renowned Wing Hop Fung retail store started in Los Angeles in 1985. Specializing in “Asian products” they’re far more known for their wide array of high quality herbs, teas and ginsengs than they are for whisky. Though if you ever visit there’s no way… Continue!
I’ve covered the Ohishi and Fukano whiskies here on TWJ a bit and I’ve veen written an article about them for Malibu magazine. I think they’re interesting, unique and carry a level of nuanced flavors and aromas not readily found in other whiskies due to its all rice mashbill. In short, I’m a fan and being… Continue!
Yoichi 10 Year is no longer available, but I figured it’s worth reviewing for the same reason dusties and single barrels are. Bottles are still floating around, the secondary market is thriving and… it’s fun. Honestly though it’s mostly about that last one. In Yoichi’s Words: Yoichi 10 Year “Of Nikka’s two malt whisky distilleries, Yoichi… Continue!
White Oak Akashi Single Malt is the malt component of the Akashi blend and like the blend it’s aged in a combination of barrels. Though the single malt is all aged between 4-7 years. It’s one of the newer Japanese single malts on the market and joins the ranks of the current explosion of NAS… Continue!
Togouchi Blended Japanese whisky is know as the “naturalized Japanese Whisky” because they import already distilled single malt whisky from Scotland and grain whisky from Canada. They then go through an undisclosed process to “naturalize” the whisky so that it can be called Japanese Whisky. Then they make their blends. In Togouchi’s Words: Togouchi Blended… Continue!
I’ve had the Coffey Grain, but I didn’t care too much for it so when Nikka reached out and asked if I’d like to try their Nikka Coffey Malt Whisky I was more than a little skeptical about how it was going to turn out. I’ll let the distillery tell you about the distillation process… Continue!
Kikori Rice Whiskey is actually just aged Shochu which is exactly what the Fukano whiskies are as well. The process for making shochu is a bit different than the process for making traditional malt, corn or rye based whisky in a few key areas. For starters shochu is made using distilled rice, sweet potatoes or… Continue!
Yamazaki 18 doesn’t really exist any more. Like all of the other age-stated Japanese whiskies it’s pretty much done for and the only way to really find a bottle is via an auction, high-priced specialty store or a private seller. It’s aged for at least 18 years in ex-bourbon casks, ex-sherry casks and Mizunara casks.… Continue!
Taketsuru 21 is a blend of two different single malts; Miyagikyo and Yoichi. Traditionally Yoichi is seen as a more powerful, more masculine malt and Miyagikyo is seen as a more subtle, more feminine malt. To make this whisky the folks at Nikka would select the best 21+ year old casks from Yoichi and Miyagikyo… Continue!
Chichibu Chibidaru is the the quarter cask style of whisky released from the Chichibu distillery. Which, by the way, is one of the funnest distillery names to say. Seriously, try saying it out loud. Chee chee boo… chee chee boo… chee chee boo… anyways. The type of quarter casks the Chibidaru was aged in are hogsheads… Continue!