Two New Yamazaki and Hakushu Japanese Available at The Whisky Shop – Japanese Whisky News
Two remarkable brand new and delicious Japanese whiskies now available to order via The Whisky Shop. Free delivery on all orders over £60 delivered to mainland UK.
Yamazaki Distiller’s Reserve
Full gold. A gentle, elegant fragrance topped by soft fruits – strawberry, white peach, cherry – and backed by sweet tobacco leaf. A smooth texture and a sweet taste, with crisp acidity, traces of coconut and a medium – length, warming finish leaving a hint of planed oak. More perfumed with water, with light oak notes, the taste is now sweet throughout.
Bottled at 43% volume
For nearly a century the Yamazaki distillery has been dedicated to the pursuit of crafting a world-class whisky that is uniquely Japanese. The still green valley that this distillery calls home is blessed with the perfect balance of pristine water and humidity. Here they have been creating innovations in single malt whisky production that incorporate an art of whisky-making passed down through the ages. This never-ending journey that winds tradition with innovation in pursuit of the finest Japanese whisky has led to the creation of a world-class whisky known simply as Yamazaki
£52.00 Simply Click Here To Buy
Hakushu Distiller’s Reserve
The colour of white wine. A fresh nose, and lightly cooling – eucalyptus, a hint of mint, a trace of cucumber – the first taste is likewise mouth-cooling, with a sweet start, a trace of fresh acidity and a shortish finish. A light, aperitif – style malt. A drop of water sweetens the aroma slightly and introduces pear drops. The taste remains light, sweet and fruity.
Bottled at 43% volume.
Known as the ‘Forest Distillery’, Hakushu Distillery is located at a site known for the pristine waters of the Ojira River, which has been designated by Japan’s Ministry of the Environment as one of the highest-quality water sources in the country. The construction of the distillery, which is surrounded by expansive forest, was the culmination of a many-year search for a site that could best take advantage of Japan’s natural bounty in the process of making Japanese whisky.
