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Category Archives: Japanese whisky

Chichibu The First Review

Chichibu The First Review

Chichibu The First comes from a fairly young distillery located in Saitama Perfecture, Japan. Carrying the more formal name Ichiro’s Malt Chichibu The First, this is the first aged whisky put out by Ichiro Akuto whose family has been producing sake for more than 300 years. Before Ichiro, his grand-dad founded the Hanyu distillery which… Continue!

Hibiki 21 Review

Hibiki 21 Review

Hibiki 21 is a good whisky; it’s just about everything you could want in a dram from Japan. Hibiki 21 is made using single malts from Hakushu and Yamazaki and grain whisky from chita that were aged in a combination of American (ex-bourbon), European (ex-Sherry) and Japanese (Mizunara) Oak. Each component was aged for at… Continue!

Hibiki 17 Review

Hibiki 17 Review

Hibiki 17 years is an interesting whisky because it doesn’t really drink like a blend. It’s the kind of whisky that you could be forgiven for confusing it with a single malt. It came in a 24 sided glass decanter like the Hibiki 12 and outside of the numerical difference and a different color of… Continue!

Yamazaki 12 Years Review

Yamazaki 12 Years Review

Yamazaki 12 Years was the flagship whisky from the Yamazaki distillery in Japan. At Suntory they use a unique aging process that involves Spanish, American (ex-Bourbon) and Japanese (Mizunara) oak. This gives the whisky a unique character all its own and when it was available at a not-absurd price I enjoyed picking up a bottle… Continue!

Miyagikyo 12 Review

Miyagikyo 12 Review

Miyagikyo 12 was one of the casualties of last year’s age-stated axing by Nikka and is now fetching some crazy prices on the secondary market and in specialty shops. Looking around online shows prices of $600 – $700, but it looks like at auction they’re closing more around the $300 – $500 range so if… Continue!

Fukano Rice Whisky Review

Fukano Rice Whisky Review

Fukano rice whisky is essentially rice shochu that’s been aged in oak casks, which might sound weird, but really the process for making shochu is similar to making any other distilled beverage. You start by getting some kind of fermentable organic ingredient (in this case rice since whisky requires a 100% grain mashbill), mashing it,… Continue!

Fukano Whisky Review

Fukano Whisky Review

Two casks of Fukano Whisky have made their way to America and Flask Fine Wines in Los Angeles got one of the two. The other went to K&L and we’ll be chatting about that cask tomorrow. Today though we’re talking about a whisky created by aging rice shochu in new charred oak casks for a… Continue!

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