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Ichiro Akuto's family has been making Sake going back to the 17th Century and ran the now decommissioned Hanyu distillery. Ichiro managed to rescue old Hanyu stock and now carefully blends this whisky produced at his new Chichibu distillery.

Perhaps we should leave it to an expert so here is Dave Broom's review of the whisky (Whisky Magazine, The Way of Whisky, Whisky The Manual etc).

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.


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