Hibiki Japanese Harmony Suntory Whisky, 70cl

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BUY HERE Nikka Days 40% Suntory, The Yamakazi Distiller’s Reserve, 43% Suntory, The Yamakazi Distiller’s Reserve, 43% When it comes to making an authentic Japanese highball, attention to detail is all important: everything needs to be just right. The right glass, the right whisky, the right soda and even the right kind of ice. For the whisky, you can’t go wrong with The Chita from Suntory. An appropriately beautiful bottling of Hibiki 21 Year Old blended whisky. This release was designed to celebrate and show off the the glory of Japanese nature, which is fairly clear from the label.

Japan has been firmly established as a whisky producing nation for many decades and, with new distilleries cropping up all over the world, it is now seen as one of the old guard. The 10 Best-Selling Japanese Whiskies of 2017 Collectible Whisky, Featured Distilleries, Hibiki, Holidays 2017, Japanese Whisky, Ji-Whisky, Rare Whisky, Whisky Gifts, Whisky NewsHibiki 21 Wins World's Best Blended Whisky award". Whisky Magazine. Archived from the original on May 12, 2013 . Retrieved May 10, 2013. A very collectible bottling of Hibiki blended whisky from Japan, released in celebration of the new Millennium. Nothing to do with the Willennium, mind. Lovely shiny label on this one, too. The World’s Rarest Japanese Whisky – Shirakawa 1958 Single Malt Collectible Whisky, Japanese Whisky, Shirakawa, Unique Bottles, Whisky News

It’s a blend that includes a touch of peated whisky to give it the merest hint of smoke. The gentle smoky peat notes mingle with some fragrant spices which become dry and peppery towards the finish, while there are orchard fruit flavours that contribute towards its overall fresh and light touch. If you’re keen to discover how Japanese whisky carefully balances its flavours, including a subtle use of peat, then this blend would be a good place to start. The UK’s only retail and commercial drinks specialist. We’ve been selling wholesale winesfor over 40 years. As a country-wide business, we know your customers and what they drink better than anyone else. This distillery is a newcomer in the world of Japanese whisky, having only begun operations in 2016. Akkeshi is located in the far north of Japan on the island of Hokkaido, with a wet, cool climate that is likened to that of Islay in Scotland. This whisky, with a name that translates to “white crane,” is the first single malt release from the distillery, a young (at least three years old) blend of liquid aged in bourbon barrels, sherry butts, red wine casks, and Mizunara oak. It’s a fruity dram with notes of vanilla and spice, and being bottled at 96 proof provides a bit of heat that lingers on the palate as you sip. This is available in fairly limited numbers here in the US, but it’s definitely worth a try if you are a Japanese whisky fan. There are a few other expressions from the distillery to try as well, including the New Born “Foundations 4” blend matured in sherry and other types of casks, and the lightly-eated Usui blend. In Japanese whisky, “single grain” often (but not always) refers to the fact that the whisky is made from rice instead of barley. There are some who view this as essentially high-proof aged shochu (see the intro to this article), but there is often much more to this style of whisky than that. Teitessa is relatively new on the scene, and is made at the Fuji Takasago Distillery, also a sake brewery. A Sato still is used for distillation, which according to the brand is a column still shaped like a beehive on the inside that allows for better selection of the head and heart of the spirit. There are various expressions to choose from with an age range that rivals some of the best known scotch brands out there. The 15 and 25 are aged in American white oak barrels; the 20, 27, and 30 are aged in a trio of Spanish, American, and French oak. True, these don’t taste like Japanese single malts, but that’s because they are not–they are, however, interesting and refined sipping whiskies that shouldn’t be dismissed by single malt purists. Take two cups of roasted, unsalted peanuts and place in a food processor or blender while combining sugar and water on a saucepan. Stir until the sugar dissolves. Bring to a boil for 2–3 minutes and then add the peanuts. Lower the heat and let it simmer for a few minutes. When it is about to boil again, remove from the heat and cover. Let it stand for a few hours, ideally six. Now place the mixture through a cheesecloth or fine strainer, discarding the peanuts. Add whisky and it’s ready to serve. SourThe result is best described by that hipster director trying to get Bill Murray to understand nuance through a demure interpreter.