So what has happened now that so many whiskey drinkers have reached this epiphany?? Pear and lemon quickly give way to spice and smoke, nuts and malted barley, and a woody finish with our favorite Scotch topsoil. Imagine our surprise when, ten minutes later, a second sniff yielded heavy doses of toffee and caramel. Good flavors, but I'm not a fan of how divided it is. M conclude their tasteing notes suggesting it would make a greta highball. I would certainly buy another bottle of the Nikka Coffey Grain.
Finish: Heavy peat mixed with creamy nuts, chocolate, sweet spices and candy flavors. Bit of citrus tingle like lemon or grapefruit. Citruses with just a touch of peat. Finish is medium length and drying, the sweetness and citrus is almost like old school barbershop aftershave and that discreet peat is lurking there. Hibiki 21 Year Move aside, single malts. The dram leads to serious salivation after swallowing. Its the smoothest whisky I've had.
There is also the major issue of the limited production capability or the numbers of bottles that Akuto-san is prepared to make. It´s very green, with some fruity notes and little sweetness. Its habitants are brewing Lapsang Soughing tea, its exotic, smoky aromas fill the air. But I was always careful to make a distinction between the Japanese and the Real McCoy. From the Hakushu distillery in the foothills of Mount Kaikomagatake comes their Distiller's Reserve single malt whisky, a no-age-statement expression, that captures the smoky, herbaceous characteristics of their whiskies. A+: A masterpiece and one of the ten best whiskeys of its type. Hakushu is aged for 12 Japanese mountain winters at 2,300 ft above sea level and is bottled at 43%.
The influence of the bourbon casks is present, oak and some vanilla, good honey and citronella. Nose: The herbs are very up front with this one. The majority of maturation takes place in American Oak casks with some ex-Oloroso butts and a small percentage of new Japanese Oak casks making up the rest. The floral competes with the fruit notes and achieves a balance. Finish: A waft of smoke appears during the long finish. . The color is a goldish yellow, but it looks oilier than it is.
Some oiliness to the mouth feel. The Palate: Honey and dried fruit to start with a slightly oily mouthfeel. You can enjoy subtle smokiness and the sweet poached pears on the palate. B and B-: Good and above average. A good one for displaying the difference between the taste of peat and smoke.
With a delicate malt flavor and pleasant hint of fruitiness, this beautifully layered whisky is a perfect starting point for drinkers new to the category. Sherry is quiet with sugared dates. So well balanced and refined. Very few are scored here. Hakushu 12yo has aroma of pears, crushed leafy bracken a hint of citrus. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.
Now we even have ballots or expressions of interest or similar for Karuizawa and Hanyu not only internationally but also in Japan. I detected faint notes of caramel and honey. Ever since a young organic chemist named Masataka Taketsuru brought the secrets of Scotch whisky production home to Hiroshima in 1920, the Japanese have been busy perfecting this favorite tipple to great success. Their high-proof whiskies are designed with dilution and added water in mind, and the molecular interaction helps open up a bonus set of aromas. This is my go to when I want a clean fresh scotch.
The nose is a terrific start but I suppose that in the end it is the perfect balance that makes the difference for me. Thoughts: This one is a delicious, intricate puzzle and has quickly become a regular in my cabinet. Because they blend in-house, Japanese producers can work with multiple types of stills, diverse fermentation methods, and a greater range of casks for aging to create loads of different products Yamazaki alone makes around 60. The domestic market alone can support these distilleries which gives them the opportunity to expand outside of Japan. Following the Yamakazi, I had this, continuing my introduction to Japanese Whisky. Mainly, what does it taste like and how does it differ from The Yamazaki? My responsibility and obligation to submitted samples is simply to taste them and review them objectively as possible, nothing more. Banana, vanilla custard, lychee, soap flakes, peat.
But at the same time that's also what makes it the perfect choice for everyday occasions. Finish: Long, warming and dominated by the flavours on the palate. My favourite whiskey by far suddenly. After about 20 mins, some brineyness becomes apparent. Rarity from my observations will always outstrip quality when it comes to prices and Japanese whisky, especially rare and single cask whisky, is and ever will be far rarer than rare and single cask bottlings from Scotland.
And it leaves you with satisfying, lingering flavors of malt and peat. Finish: Medium on forest earthyness, mushrooms, dry sherry, strawberries, toffee, fig jam, peanut butter, fresh lawn clippings, tobacco leaf, drying. Have you had Hakushu 12? Despite that, there probably was some peat used, which just blended in under the radar. This is now my top summer whisky and possibly the best 12 year old I've ever had. I personally think it's a decent malt but when sharing it with a group of friends at a tasting it didn't hold up well to other Japanese whiskies or Scotches.