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The Hakushu 12 Year Old Single Malt Whisky

The Hakushu

750 ml | 43% ABV
Whiskey | Japanese

In February 1899, Shinjiro Torii the father of Japanese Whisky opened a general store in Osaka, Japan that traded in imported wines. Within a decade, Torii began producing his own sweet grape wine called Akadama Port Wine, which became wildly popular throughout the country. Following the end of World War I, Torri fascinated by whisky his entire life decided to expand his business and began construction of the Yamazaki Distillery, Japan's first-ever whisky distillery. Fifty years after the construction of the Yamazaki Distillery, Keizo Saji inherited his father's vision and began construction of Suntory's second distillery. Although inspired by traditional Scottish distilleries, both Torii and Saji envisioned a uniquely Japanese approach to distilling whisky. As a result, the Hakushu Distillery is situated amidst the deep forests of Mount Kaikomagatake in Japan's southern Alps, and enjoys a unique microclimate as a result of being surrounded by nearly 6,000 varieties of plants and thousand-year-old granite rocks. The Hakushu 12 Year Old Japanese Single Malt Whisky is made exclusively from malted barley, which is milled and mashed with water sourced from the Ojira River and Jingu Rivers (the water has a unique softness and purity, made possible by its filtration through the granite rocks of the Japanese Alps). Once the grains have been mashed, they are fermented by a unique strain of yeast (Hakushu Distillery has thousands of unique strains in its arsenal) in wooden washbacks. Despite the additional cost and labor required, wooden washbacks as compared to stainless steel washbacks take advantage of the distillery's unique location by incorporating naturally occurring lactic acid bacteria and other microorganisms into the wash. Following fermentation, the wash is distilled twice through Hakushu's copper-pot stills before the whisky is laid to rest in the distillery's warehouses. Once the whisky has aged for a minimum of twelve years, it is brought to proof with pure Japanese spring water. As a result of the whisky's slumber in Japan's deep forests, Hakushu 12 Year Old Japanese Single Malt Whisky has an herbal aroma, with hints of apples, pears and almonds. The palate has notes of pears, butter cookies and dark plums that are complemented by a subtle, smoky undertone. The finish is soft and pleasant, with a dry, lingering touch. Hakushu 12 Year Old earned the Gold Medal at the International Wine and Spirits Competition, where it was named "Best in Class." In addition, it earned the Double Gold Medal at the San Francisco World Spirits Competition in 2013, and a score of 92 points from the Beverage Testing Institute. 

 

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Nikka Taketsuru Pure Malt Whisky

Nikka

750 ml | 43% ABV
Whiskey | Japanese

In 1895, Masataka Taketsuru, "the father of Japanese Whisky," was born in the small town of Takehara, Japan. At the time, Masataka's family owned a sake brewery, and in preparing to carry on the family trade, Masataka studied chemistry and biology at Osaka Technical High School. After graduating high school, Masataka showed more interest in whisky than in sake and in 1918, he enrolled at the University of Glasgow in Scotland, becoming the first Japanese ever to study the art of whisky-making. While in Scotland, Masataka took chemistry courses during the day while apprenticing with distilleries at night, learning to distill and blend whisky first-hand at some of Scotland's most prestigious distilleries. In 1920, Masataka returned to Japan, and within the decade, had produced the country's first single malt whisky. In 1934, Masataka moved to the town of Yoichi and opened the doors to Nikka Whisky Co. Situated approximately 35 miles west of Sapporo City, Nikka's Yoichi Distillery is encapsulated by mountains (to the east, south and west) and by the Sea of Japan (to the north), creating a unique and isolated environment for the production and maturation of single malt whisky. The clean air, humidity and access to underground water filtered through a layer of peat results in a rich and masculine malt. In 1960, as the Yoichi Distillery was reaching capacity, Masataka began searching for another suitable location in Japan to open a distillery. Following a three-year search, Masataka identified a wide forest valley at the junction of the Hirosegawa and Nikkawagawa rivers. The localized humidity from the rivers and surrounding hills, together with the quality of water from Nikkawagawa River, created the perfect location for a second distillery, which he named Miyagikyo. Nikka Taketsuru Japanese Pure Malt Whisky is a marriage of single malt whiskies distilled at the Yoichi and Miyagikyo Distilleries. Once each of the whiskies has been distilled, they are aged for an average of 10 years in various types of oak casks before being vatted together to create Taketsuru Pure Malt Whisky. As a result of this vatting, Taketsuru Pure Malt has a soft, floral aroma, with notes of green fruits, papaya, lemon and brown sugar. Notes of toffee, almonds, roasted nuts, and custard appear on the palate, and are complemented by touches of nutmeg and clove. The finish is full-bodied and lush, with hints of cocoa, peat and oak. 

 

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Hibiki 17 Year Old Japanese Whisky

Suntory

750 ml | 43% ABV
Whiskey | Japanese

In February 1899, Shinjiro Torii opened a store in Osaka, Japan that traded imported wines. Within a decade, Torii began producing his own sweet grape wine called Akadama Port Wine, which became wildly popular throughout Japan. In 1923, Torri fascinated by whisky his entire life decided to expand his business and began construction of the Yamazaki Distillery, Japan's first-ever whisky distillery. Although inspired by traditional Scottish distilleries, Torii envisioned a uniquely Japanese approach to whisky and chose a location for his distillery that offered a climate and terrain that were completely different to those of Scotland. Nestled on the periphery of Kyoto, Yamazaki Distillery is situated at the confluence of three rivers the Katsura, Uji and Kizu that provide the warm, damp environment ideal for the production and maturation of whisky. Fifty years after the construction of Yamazaki Distillery, Keizo Saji inherited his father's vision and constructed Suntory's second distillery. Situated amidst the deep forests of Mount Kaikomagatake in Japan's southern Alps, the Hakushu Distillery enjoys a unique microclimate as a result of being surrounded by nearly 6,000 varieties of plants and thousand-year-old granite rocks. Hibiki 17 Year Old Japanese Whisky is crafted from a blend of over 30 unique whiskies produced at both Yamazaki Distillery and Hakushu Distillery, including some that have matured in previously-used Umeshu casks (Umeshu casks are specially coopered casks that are used in the maturation of plum liqueur). "This is all done by hand the traditional way," says Osamu Abe, the manager of Yamazaki Distillery, referring to the cooperage taking place at the distillery. "This is called yagura craftsmanship. You must watch and listen to how they're made. In Japan, we say "use all 5 senses.' Of course we learn from others, but our own senses are key." After each whisky used to craft Hibiki Whisky has matured for a minimum of 17 years, the whisky is brought to proof using pure Japanese spring water. Hibiki, which translates to "resonance" in English, echos the unique environment in which the whisky is distilled and matured. Hibiki 17 has an aroma of peaches, melons, apricots and lemon leaves that gives to notes of black cherry, toffee vanilla and oak on the palate. The finish sweet and fruity, with a touch of lychee. Hibiki 17 Year earned the Gold Medal at the International Spirits Competition in 2012 and 2013. In addition, it was named the "Best Japanese Blended Whisky" at the World Whiskies Awards.

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The Hakushu 18 Year Old Single Malt Whisky

The Hakushu

750 ml | 43% ABV
Whiskey | Japanese

In February 1899, Shinjiro Torii the father of Japanese Whisky opened a general store in Osaka, Japan that traded in imported wines. Within a decade, Torii began producing his own sweet grape wine called Akadama Port Wine, which became wildly popular throughout the country. Following the end of World War I, Torri fascinated by whisky his entire life decided to expand his business and began construction of the Yamazaki Distillery, Japan's first-ever whisky distillery. Fifty years after the construction of Yamazaki Distillery, Keizo Saji inherited his father's vision and began construction of Suntory's second distillery. Although inspired by traditional Scottish distilleries, both Torii and Saji envisioned a uniquely Japanese approach to distilling whisky. As a result, the Hakushu Distillery is situated amidst the deep forests of Mount Kaikomagatake in Japan's southern Alps, and enjoys a unique microclimate as a result of being surrounded by a forest with nearly 6,000 varieties of plants and ancient granite rocks. The Hakushu 18 Year Old Single Malt Japanese Whisky is made exclusively from malted barley, which is milled and mashed with water sourced from the Ojira River and Jingu Rivers (the water has a unique softness and purity, made possible by its filtration through the granite rocks of the Japanese Alps). Once the grains have been mashed, they are fermented by a unique strain of yeast (Hakushu Distillery has thousands of unique strains in its arsenal) in wooden washbacks. Despite the additional cost and labor required, wooden washbacks as compared to stainless steel washbacks take advantage of the distillery's unique location by incorporating naturally occurring lactic acid bacteria and other microorganisms into the wash. Following fermentation, the wash is distilled twice through Hakushu's copper-pot stills before the whisky is laid to rest in the distillery's warehouses. Once the whisky has aged for a minimum of 18 years, it is brought to proof with pure Japanese spring water. As a result of the whisky's slumber in Japan's deep forests, Hakushu 18 Year Old Single Malt Japanese Whisky has a fruity aroma, with hints of orange, pear and dry smoke. Notes of pastries, baking spices, and honey buns dominate the palate, and lead to a finish accented by touches of smoke and cinnamon. 

 

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Nikka Coffey Malt Whisky

Nikka

750 ml | 45% ABV
Whiskey | Japanese

In 1895, Masataka Taketsuru the father of Japanese Whisky was born in the small town of Takehara, Japan. At the time, Masataka's family owned a sake brewery, and in preparing to carry on the family trade, Masataka studied chemistry and biology at Osaka Technical High School. After graduating high school, Masataka showed more interest in whisky than in sake and in 1918, he enrolled at the University of Glasgow in Scotland, becoming the first Japanese ever to study the art of whisky-making. While in Scotland, Masataka took chemistry courses during the day while apprenticing at distilleries at night, learning to distill and blend whisky first-hand at some of Scotland's most prestigious distilleries. In 1920, Masataka returned to Japan, and within the decade, had produced the country's first single malt whisky. In 1934, Masataka moved to the town of Yoichi and opened the doors to Nikka Whisky Co. In 1960, as the Yoichi Distillery was reaching capacity, Masataka began searching for another suitable location in Japan to open a second distillery. Following a three-year search, Masataka found a wide forest valley at the junction of the Hirosegawa and Nikkawagawa rivers. The localized humidity from the rivers and surrounding hills, together with the quality of water from Nikkawagawa River, created the perfect location for a second distillery, which he named Miyagikyo. Meticulously crafted at the Miyagikyo Distillery, Nikka Coffey Malt Whisky is a single malt made with 100% malted barley. Once the grains arrive at the distillery, they are milled and mashed before being distilled through copper-pot stills (sometimes called Coffey stills) that were imported from Scotland in 1963. As a result of their age and shape, the stills produce a whisky that is more flavorful and complex than modern column stills. Following distillation, the whisky is matured in traditional oak casks. Nikka Coffey Malt Whisky has an aroma of cinnamon, lemon and butterscotch, which gives way to an intoxicating palate filled with clove, coconut, orange marmalade and oak. The finish is soft, with hints of mint, grapefruit zest and potpourri.

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Mars Shinshu Iwai Tradition Whisky

Mars

750 ml | 40% ABV
Whiskey | Japanese

Mars Shinshu is Japan's highest whisky distillery, at 798 meters -just over 2,600 feet- nestled between Japan's Southern and Central Alps. Mars Shinshu is owned by the Hombo family, who have been in the business of distillation for over a century. Whisky became a part of the Mars Shinshu production line up in 1949. In 1984, Shinshu decided to move their southernmost Kyushu distillery to the picturesque alpine Miyada village, where the high altitude and cool climate make for suitable conditions for whisky-making. The whisky is produced from waters that pass through granite rock, this water is high in natural minerals. This whisky is named after Kiichiro Iwai, known as The Silent Pioneer of Japan Whisky, and the former mentor of Masataka Taketsuru, the founder of Nikka and Suntory Whisky. Iwai sent Taketsuru to Scotland to learn the art of whisky-making. Taketsuru returned to Japan, presenting a whisky-making report- the Taketsuru Notes- to Iwai. Taketsuru was the first Japanese to learn the art of whisky-making. Mars Shinshu's whiskies continue to be some of the most inexpensive Japanese whiskies on the market, and they are full of high quality character and complex flavor. Iwai Tradition, is a blended whisky, comprised of both single malts, grains, and blended whiskies. The whisky is then aged in a combination of ex-bourbon, ex-sherry, and ex-wine casks, creating a perfect harmony of flavors. Iwai Tradition is a special tribute to Iwai and Japanese Whisky. This is malt driven spirit is truly a reflection of contemporary Japanese whisky. Incredibly balanced, soft and layered. A blending of sherry, bourbon and wine casks with hints delicate hints of peat make for a harmonious whisky that would make Iwai-san proud.

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Kikori Whiskey

Kikori

750 | 20% ABV
Whiskey | Japanese

Kikori was launched in the Fall of 2015 by Ann Soh Woods, an up and comer in the Japanese Whisky scene. Ann, founder and owner of Soh Spirits, is a bold spark of brilliance, with her fresh take on Japanese whisky. Her imaginative 100% rice based Japanese whisk(e)y -which she chose to spell with an e, to distinguish Kikori from other Japanese whiskies- won gold at the 2016 San Francisco World Spirits Competition. The Alcohol and Tobacco Tax Bureau didn't know how to classify it at first, but it is a whiskey. It is similar to its cousin Shochu -a Japanese alcohol distilled from rice or sweet potatoes- but is served at a higher 41% ABV than shochu's 25-35%. Wood's had a fascination with whiskey, and her frequent trips to Japan, roused intrigue for the rituals and traditions of Japanese alcohols. Rice is a huge part of Japanese culture. By distilling whiskey from this prominent grain, Woods seeks to capture the spirit of Japan. This is how the imaginative whiskey was born. Introducing bold ideas like these into such a male dominated old school market like the whiskey industry had its challenges. It is always assumed that I am a sales representative when I visit accounts, and it is always a pleasant surprise when they find out I am the founder. Said Woods in an interview with Munchies Magazine. Not to mention overcoming language and cultural barriers. Kikori is distilled in Kumamoto on the island of Kyushu, Japan, the birthplace of Kikori. When approached with the unconventional idea for her Japanese whiskey, distillers were skeptical, but the new drink has gained popularity. Woods depended on a master distiller for the formula, and it has become a success. Kikori states that the rice is sourced locally from the Kumamoto rice paddy. Located alongside the Iwase River, Kumamoto has a distinct volcanic rich soil. The signature rice is cooked in giant steel steamers, and distilled using pure mountain water, the rice ""has been cultivated in southern Japan for over 2000 years in the nutrient rich, volcanic soil of Kyushu Island. The rice grows in the rich volcanic loam formed through eons of lava flow and ash deposits. It's distilled with fresh mountainous waters that flow through ancient volcanic rocks that are millions of years old. The rice gives it a unique aromatic profile with a floral and fragrant aroma and a velvety smoothness to the palate. No coloring or sugar is added, and it ages in American, French, and sherry oak anywhere from three to seven years.

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Mars Iwai 45 Japanese Whisky

Mars

750 | 45% ABV
Whiskey | Japanese

Mars Shinshu is Japan's highest whisky distillery, at 798 meters just over 2,600 feet nestled between Japan's Southern and Central Alps. Mars Shinshu is owned by the Hombo family, who have been in the business of distillation for over a century. Whisky became a part of the Mars Shinshu production line up in 1949. In 1984, Shinshu decided to move their southernmost Kyushu distillery to the picturesque alpine Miyada village, where the high altitude and cool climate make for suitable conditions for whisky-making. The whisky is produced from waters that pass through granite rock, this water is high in natural minerals. This whisky is named after Kiichiro Iwai, known as "The Silent Pioneer of Japan Whisky," and the former mentor of Masataka Taketsuru, the founder of Nikka and Suntory Whisky. Iwai sent Taketsuru to Scotland to learn the art of whisky-making. Taketsuru returned to Japan, presenting a whisky-making report the Taketsuru Notes to Iwai. Taketsuru was the first Japanese to learn the art of whisky-making. Mars Shinshu's whiskies continue to be some of the most inexpensive Japanese whiskies on the market, and they are full of high-quality character and complex flavor. Iwai Tradition is a blended whisky, comprised of both single malts, grains, and blended whiskies. Mars Iwai 45 is a higher proof version the original spirit, distilled from a high corn mash of 75% corn, and 25% barley aged in ex-Bourbon casks delivering a unique flavor profile with a distinctive bourbon influence.

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Suntory

Suntory Whisky Toki Japanese Whisky

750 ml | 46% ABV
Whiskey | Japanese

Tenjaku

Tenjaku Whisky

750 | 40% ABV
Whiskey | Japanese

Suntory

Hibiki Harmony Japanese Whisky

750 ml | 43% ABV
Whiskey | Japanese

The Hakushu

The Hakushu 12 Year Old Single Malt Whisky

750 ml | 43% ABV
Whiskey | Japanese

Yamazaki

Yamazaki 18 Year Old Single Malt Whisky

750 ml | 43% ABV
Whiskey | Japanese

Nikka

Nikka Taketsuru Pure Malt Whisky

750 ml | 43% ABV
Whiskey | Japanese

Yamazaki

Yamazaki 12 Year Old Single Malt Whisky

750 ml | 43% ABV
Whiskey | Japanese

Nikka

Nikka Taketsuru 17 Year Old Pure Malt Whisky

750 ml | 43% ABV
Whiskey | Japanese

Suntory

Hibiki 17 Year Old Japanese Whisky

750 ml | 43% ABV
Whiskey | Japanese

The Hakushu

The Hakushu 18 Year Old Single Malt Whisky

750 ml | 43% ABV
Whiskey | Japanese

Nikka

Nikka Taketsuru 21 Year Old Pure Malt Whisky

750 ml | 43% ABV
Whiskey | Japanese

Nikka

Nikka Coffey Malt Whisky

750 ml | 45% ABV
Whiskey | Japanese

Mars

Mars Shinshu Iwai Tradition Whisky

750 ml | 40% ABV
Whiskey | Japanese

Kikori

Kikori Whiskey

750 | 20% ABV
Whiskey | Japanese

Kaiyo

Kaiyo Mizunara Oak Aged Cask Strength Whisky

750 ml | 53% ABV
Whiskey | Japanese

Fuyu

Fuyu Blended Japanese Whisky

750 ml | 40% ABV
Whiskey | Japanese

Mars

Mars Iwai 45 Japanese Whisky

750 | 45% ABV
Whiskey | Japanese

Nobushi

Nobushi Blended Japanese Whisky

750 ml | 40% ABV
Whiskey | Japanese

Kaiyo

Kaiyo Mizunara Oak Japanese Whisky

750 ml | 43% ABV
Whiskey | Japanese

Kaiyo

Kaiyo The Single Japanese Mizunara Oak Whisky

750 ml | 48% ABV
Whiskey | Japanese

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