Japanese Whisky reviews

Since 2011 spirit trickles from the stills at Shinshu Mars and for this Double Cellars a vatting was made from malt that matured in warehouses from Shinshu and Tsunuki, hence the name. There are two…

There is not a lot to be found about this whisky. The blend is ‘produced’ by the San Food Company from Nishizakicho, Itoman, Okinawa on the very southern coast of Japan. The company is active in the…

At Domo Bar, Madrid, Nov 16 2015, writting down my impressions beside the NYT crossword.It pours golden to copperish. Very sweet aromas of banana, caramel, muesli and molasses. Mouthfeel is both soft and…

On ice at Dry Martini Bar, Madrid.A cloudy yellowish amber pour with nice oiley streaks.Aroma is quite intense: sweetish (vanilla), citrusy (kumquat, yuzu), licorice, iron, even (and I'm gonna get a lot…

NosePeaches and apricots with a more than generous sprinkle of cinnamon. I could spend so much time just appreciating the nose. Glacier cherries and plum wine. The wood has done wonders here. Its simple…

Sweet fiery silty arrival developing a sweet red and tropical fruit mouth coating middle followed by sweet thin fast finish.

I hear whisperings that this Sun Shine is not imported whisky, but actually distilled and matured in Japan. Could this be the case? Wakatsuru Shuzo was founded in the 19th Century as a brewery, making…

Taketsuru is a Japanese Pure Malt from the Nikka stables, composed with single malts from both Yoichi and Miyagikyo. The age statement versions (12, 17, 21, 25 and 35) are long gone – or, if you do find…

One of the few Japanese Whiskys once can still obtain easily and that seems to be hitting US shores as of recently, Nikka must have caved in and had it bottled in 750ml rather than the customary 500ml…

Nose Full caramel - cloves, green apple peel, orchards, celery. The nose is green all green!Toffee. Flowers in spring Palate Light caramel and honey, so gentle. Lavender, white pepper, the most indulgent…