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Shinjiro Torii was the first Japanese to start distilling, already in 1923. This entry level whisky, the 10 Year Old, matured solely on bourbon casks. It was released later than the 12 Year Old, which may seem a bit odd.
It is grassy and honeysweet on the nose. Quite a bit of stewed fruit, green grapes, mirabelles and litchees. Light spices that are hard to identify, besides some vanilla and a nice, fresh touch of mint. Very easy going.
The attack is unfortunately rather weak. Between oily and, well, watery. The fruit returns, immediately joined with cider apples, soft peat and more spices than on the nose. It even has a salty lining. The balance is fine. Becomes a bit (but luckily not overly) bitter from the wood.
The finish is medium long and spicy with some ginger and liquorice on the deathbed.
A nice entry level malt, although a tad too easy. The low ABV has a lot to do with that, I suppose, for the palate started off very gently. Does get back on track after that, admittedly.