![]() ![]() In 1923, a new opportunity arose for Masataka. Shortly after marrying her, they decide to return to Japan so that Masataka can carry out all that he has learned, but he discovers that Settsu Shuzo has had to abandon the project they had for economic reasons. Two years later, Masataka was sent to Scotland by his company to acquire knowledge of how traditional Scotch whisky is made.ĭuring the time he stays there he learns about how whiskies are made in the different distilleries in the country, but, not only does he achieve this, but he also meets Rita and falls madly in love with her. It all began when, after graduating from Osaka Technical High School, he joined the company Settsu Shuzo. It’s a great example of the style - so buy a bottle and chalk it up to your “whiskey education fund.This story goes back to 1894, the year in which Masataka Taketsuru was born, a man who years later would be recognised as the "father of Japanese whisky". It is worth noting, though, that the price on this might be higher than it’s $175 MSRP, depending on where you find it.ĩ5/100 - There are a few better whiskies from Japan, but not many at this price point. Moreover, it might be one of the only whiskeys out there that feels like it’s worth the price from the moment you smell it. There might be no end to how deep this whisky goes. Add a rock and it gets even creamier - almost buttery with a sense of croissant covered in salted butter and marmalade. Add some water and you’ll start getting creamy nuttiness and soft white cake with a hint of toffee and raspberry cream. This is the ultimate slow-sipping whisky that just keeps going. Palate: That buttery pastry opens the taste with a hint of white pepper and dried strawberries dipped in milk chocolate and drizzled with a spiced caramel before this thin whisper of smoked mushroom powder sneaks in.įinish: That smoked umami vibe attaches to a dry oakiness with a sense of apricot leather just kissed with sweet orchard wood smoke and soft pepperiness tied to malted honey digestive biscuits before a final rush of creamy yet still floral honey softens everything. With that in mind, let’s get into what’s in the bottle. This is the whisky that helps you fall in love with the entire region/style of whisky and makes you a devotee for life. ![]() I say “can” because Japanese whisky has just as much garbage on the lower shelves as any other style. But it’s worth the price, in that this bottle conveys the balanced and nuanced brilliance that Japanese whisky can often exhibit. ![]() The subtly peated malt is a nuanced and deeply unique sipping whisky that, yes, will both be harder to find (compared to, say, a local bourbon or rye) and, yes, is likely to be expensive when you do find it. Some - me! - might even claim that it’s quintessential.īelow, I’m giving you an in-depth look at 2023’s Nikka Whisky Single Malt Yoichi 10 Years Old. To do that, I’m going to highlight a single bottle of new Japanese single malt that’s so good that it feels essential. There’s not a whole lot we can do about the last two points, but I can help you understand the style a bit more. There’s a lot going on and it can be confounding to a novice - it’s all harder to find in the U.S. It doesn’t have tight parameters and can be anything from long-aged single malts and single-grain whiskies to blends of those two styles to broader blends of whiskeys from all over the world (some of which are aged in Japanese wood, some of which aren’t, some of which aren’t even made in Japan). Japanese whisky can often feel a tad inscrutable.
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