I have already killed a few bottles of the Taketsuru Pure Malt, because it was affordable (last bought in a French supermarket for 35 EUR, but unfortunately in the shop in my own country almost double that) and ideal to make a Mizuwari. A Pure Malt, which means that no grain was added to it. In this case it was composed with malts from Yoichi (10%) and Miyagikyo (90%), both from the Nikka stable. Through my buddy Benny I got a sample from a bottling from 2014, so let me try it again. Floral, light nose on plums and rhubarb, orangettes, caramel, mandarins, pine needles and a hint of oak. Nice (and better than I remember). Unfortunately, it is very watery on the palate, but fortunately it remains sufficiently flavorful to be interesting. Cinnamon, nutmeg and black pepper are the spices of service, which precede some iced tea, orange and plums. Midpalate it even seems to gain weight, if you know what I mean. The finish is medium and quite satisfying. What's in the title, you ask? That's 'oyuwari' or 'mixed with warm water', the counterpart of the summery 'mizuwari' (with cold water and ice cubes). I'm going to try that with this Pure Malt!