Whisky Advocate Blog

The Ichiro of the title is Ichiro Akuto, scion of the family which owned the now demolished Hanyu distillery, and proprietor of the brand new and incredibly cute (yes…distilleries can be cute) Chichibu distillery — even the name’s cute. This release is a vatting of different (un-named) single malts from more than one distillery which have been aged in Japanese oak (mizunara, or Q. Mongolica). Mizunara has a highly distinctive aromatic spectrum — the Japanese say that it smells of temples, specifically the incense which scents Zen temples, but while totally accurate, that’s not much help if you haven’t been to one. Think of a heavy, exotic aroma of allspice, sandalwood, even redwood, and you’re almost there. In fact, if you think of the perfumed aspects of rye, but turned up a notch, then you’re in the right ballpark. In this one there’s even a hint of trail bar — maybe it’s a hike in a California old-growth forest. The palate is soft and slow to start, then picks up mouthwatering acidity — there’s that rye parallel. Green plum and peach, balanced with spiciness on the end. Once encountered, never forgotten.– Dave Broom

Advanced Malt Advocate magazine rating: 89

The Eigashima distillery, on the Akashi Strait near Kobe, may be the least well known of Japan’s single malt plants, but has a sound claim to be the country’s oldest, as its license tomake whisky was granted in 1919 — four years before Yamazaki was built. It has, however, specialized in shochu, and even now only turns its hand to whisky making for two months every year. This 5 year old — bottled for independent Japanese specialist Number One Drinks — represents a tentative move into the single malt market once more. Pale in color, it shows a typically Japanese cleanliness on the nose that’s cut with a touch of waxiness. It opens with a scented angelica-like lift, there’s even a whiff of something like gooseberry jam. As it opens, the aroma darkens slightly, showing a touch of roasted tea. Water brings out a little yeastiness (typical for some younger whiskies), alongside cucumber, borage, and lime. The palate is sweet with vanilla custard and a sweet, ginger-accented note leading to ripe pear. A charming malt, and already well-balanced for its age. Here’s Japan at its lightest. – Dave Broom

Advanced Malt Advocate magazine rating: 80

The (sadly mothballed) Karuizawa distillery is at the opposite extreme to Eigashima. Peated malt, small stills, and sherry casks give a single malt of uncompromising weight and solidity. Those of you who thought Japan was all about the ethereal and limpid, think again. In musical terms, if Eigashima is the Modern Jazz Quartet, then Karuizawa is late period Coltrane, or if you prefer, it’s Black Flag to Eigashima’s Carole King. Anyhoo, did I mention this bottling (like all of this quartet from Number One Drinks) is green? Or at least has a color akin to tarnished silver? The note is all chicory and coffee, earthiness and cardamom — whisky reduced to some weird essence by long maturation. The effect is one of an old-fashioned cough medicine(with less laudanum). The palate is explosive with masses of camphor, tar, licorice, and squid ink. This is Japanese whisky at its most extreme, and fainthearts should not venture here. Those with a taste for the big and the bold will love it, however. – Dave Broom

Advanced Malt Advocate magazine rating: 89

Japanese whiskies are hot property in Europe these days, but for some reason few have yet to penetrate the US market. In the following reviews over the next two weeks, Dave Broom either gives you the heads up on what’s available or taunts you by talking about whiskies you can’t try.  We prefer the former.

This oldie (from a distillery which closed in 2000) seems pretty straightforward compared to the Mizunara [see following review], but has less dried fruit than the sherry note on the label might suggest. Think dried peels rather than raisin, then stir in some freshly-polished floor. The aromas are saturated and heavy — almost as if they are drifting towards you on humid air. The palate shows light smoke and then a pleasant quinine bitterness mid-palate. This has the Japanese quality of laying flavors out very precisely on the tongue while also heightening their intensity. Water reduces the quinine effect, allowing the richness of the spirit to come through. Hanyu was a pretty big and firm (even rigid) whisky. Here that shell has cracked, allowing anise and blueberry to come through. – Dave Broom

Advanced Malt Advocate magazine rating: 91