3 Japanese Whiskys - Nikka, Yamazaki, Hakashu
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YAMAZAKI 12 YEAR OLD WHISKY
The Yamazaki 12YO Whisky is a pure malt Whisky, which uses 100% malt Whiskies of at least 12 years old. It’s aged in a mixture of American, Spanish and Japanese oak barrels. It’s fermented longer than usual in wooden washbacks, resulting in a creamier character.
For relaxing times, make it Suntory time.
Shinjiro Torii, the father of Japanese Whisky founded Suntory in 1923 by opening the first distillery in Japan, called Yamazaki. Shinjiro, who started out as a pharmaceutical wholesaler and later Wine importer had found his passion for Whisky after discovering the wonders of the ageing process of Spirits.
The distillery and indeed the passion for Whisky has been passed down to Shinjiro’s second son, Keizo Saji, who had a bold vision, one where he saw the Japanese people falling in love with premium Single Malt Whisky and as such he embarked on a journey to introduce it to the market. Rapid economic growth of Japan in the 1970s helped him succeed. As Keizo who was never one to become complacent with the status quo he renovated the Yamazaki Distillery in 1989, and outfitted it with both wooden and stainless steel wash backs, as well as directly and indirectly heated stills, thus better equipping the distillery to make a much wider range of Single Malt Whiskies. This was right before the golden age of premium Whiskies.
Keizo’s son, Singo Toriii, who had taken over a few years ago continues with the spirit of reinvention at the Yamazaki Distillery, by switching to small pot still in 2006 in order to produce a variety of high quality straight malts with a depth and richness that could withstand long periods of ageing.
NIKKA COFFEY GRAIN WHISKY
Japan- An original single grain whisky, distilled mainly from corn in a Coffey still. Exotic, fruity and unique, it is meant for the connoisseur in search of an unconventional whisky. Awarded Gold Medal at the 2019 World Whiskies Awards.
The Coffey Still is the world’s first patented continuous still invented by Mr. Aeneas Coffey in 1830. Masataka Taketsuru valued the feature of this type of still, which retains the flavors of ingredients and also creates a distinctive texture.
Coffey Malt is made from 100% malted barley. However, it is not categorized as “malt whisky” but as “grain whisky” since it is not distilled in a pot still. This unique production method results in extraordinary flavors and texture.
HAKASHU 12 YEAR OLD WHISKY
A perennial favourite and a must-try for anyone interested in discovering Japanese whisky. Suntory's Hakushu, known as the "forest distillery," was built in 1973 as a sister distillery to Suntory's Yamazaki (previously the only Japanese single malt available in the United States). The facility is located at a high-elevation site next to the pristine waters of the Ojira River, which are used to dilute the whisky itself. Hakushu distillery uses different styles of oak barrel to age their single malt, but mainly hogshead, which, according to the distillery is, "suitable to the clear air and cool humid climate."
The 12-year old from Hakushu is lightly peated and very delicate in its flavor profile. The light and fruity style of the whisky is quite similar to the Yamazaki 12, but the smoke really makes up for any lack of richness.
The Hakushu 12 Year Old Single Malt Whisky tastes like an exotic Islay.
The name Suntory virtually defines the beverage business in Japan. Founded in 1899 to import and distribute wine, they quickly branched out into their own products in 1907. In 1923 they stepped out again, this time in the sacrilegious effort of distilling a Single Malt Whisky in Japan. But the traditionalist of the spirit-loving West soon forgave them for the most pragmatic of reasons… they made great Whisky.
The Hakushu brand was acquired and maintained to support Suntory’s premium Single Malt line up, and they are respected worldwide. The Hakushu 12 Year Old Single Malt Whisky is their finely crafted Single Malt offering in the classic Islay style.
That means they import peat from the other side of the world to craft an authentic, smoky dram that often beats name brand Islays in blind taste tests. It has the light fruitiness of a Highlander with the earthiness and peat infusions of the Scottish islands. Bonsai!
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