EP 9: Bring in the Japanese

Join MikeD and TI for a trip across the Pacific as we try whiskys from Japan! In this episode we try out whisky from Suntory, Kaiyō and Tenjaku!

 

Suntory Toki Whisky:

History: Over a century ago, the House of Suntory was built on one man’s dream. Shinjiro Torii wanted to create something new and special. Against the backdrop of the Japanese Meiji Era, a period of rapid modernization during which Japan opened its eyes to the West for inspiration, young Shinjiro grew into an entrepreneur, maker and doer. In 1923. Inspired by the riches of Japan’s nature, he chose the region for its reputed soft water, unique climate and distinct seasons—all of which would contribute to the distinctive Japanese character of Suntory whiskies.
1929 Suntory was introduced as Japan's first whiskey but it failed.
1936 - made gin
1937 - Suntory Whiskey Kakubin is introduced and becomes the heart and soul of Japanese whisky. Kakubin remains Japan's top-selling whisky by value today.
1956: made Vodka
As of today they make 8 different brands of whiskey

Toki means "time" in Japanese: It is blended Japanese whisky that is both groundbreaking and timeless.

Taste Profile: Basil, apple, honey, grapefruit, peppermint, thyme, spicy, hints of vanilla, pepper and ginger

Cocktail Suggestions: 

Highball: Whiskey , soda, grapefruit peel 
Old Fashioned: ¼ honey, 3-4 dashes of Grapefruit bitters, Grapefruit peel 

 

Kaiyō Mizunara Oak Whisky:

History: The Kaiyō Whisky project started around 12 years ago. It was born out of a team involved with the Hennessey side of LVMH, and specifically Eric Horowitz of Kelt

This whisky is matured in the finest Mizunara oak casks. Our pioneering research into the effect of wood selection on whisky maturation has led to the development of bespoke barrels, crafted from slow growth, air-seasoned wood from hand-selected trees. These casks are handmade due to Mizunara oaks' delicate wood grain. This spirit is gently matured in traditional style for many years before it embarks on its unique sea voyage. Mizunara oak casks are the most expensive casks in the world.

Ocean Matured: It is centuries’ old knowledge that the amalgamation of the salt ocean air and a distant sea voyage enriches whisky. To further enhance our whisky, it too, embarks on its own journey through the seas from Osaka Japan which lasts up to three months. The result of the sea voyage and maturation is our whisky’s distinct chronicle of its journey, a diary, if you will, into its depths. Just as no two stories are identical, neither is each sea voyage with factors including the motion of the seas’ waves, temperature changes, and variations of weather and air pressure all contributing to the whisky’s aging effect. This produces an inimitable kismet between spirit and Mizunara oak casks resulting in an intricately exquisite finish to our whisky.

Taste Profile: vanilla, ripe dried fruit, hint of cherry

 

Tenjaku Pure Malt Whisky:

History: Tenjaku is created in the city of Fuefuki, located in the eastern part of the Kofu Basin in Yamanashi Prefecture. This fertile land encircled by soaring peaks, with the Chichibu mountains rising to the north and the Misaka range to the south, is renowned as Japan’s top peach and grape-producing region. Looking towards Mt. Fuji and the Southern Alps, it is a place blessed with boundless nature, with verdant forests, beautiful orchards, hot springs, and crystal clear streams.
Drawing together the individual characteristics of each unprocessed whisky for a harmonious, exquisitely balanced finish – our Master Blender, Kenji Watanabe has perfected this delicate blending technique that is unique to Japan. With countless tasting and smelling sessions, the important processes involved in creating a blend see sophisticated techniques employed by a craftsman who applies his past experience in creating whiskies and extensive knowledge of flavors and aromas cultivated through many years of winemaking.

Taste Profile: Pears, banana bread, custard, creamy oak, spice, elderflower

 

Cigar: CAO MX2 Toro