The elegance. The discipline. The devotion to detail.
Join us at The Cellars on Saturday, August 16th from 4PM-5:30PM as we explore the refined world of Japanese whisky—where precision meets passion and every drop tells a story.
In this guided tasting, we’ll pour four remarkable whiskies representing the spectrum of Japanese craftsmanship—from elegant grain whiskies to rare single malts matured in Japanese oak and sakura casks.
Tasting Lineup & Distillery Backgrounds
1. Fuji Japanese Whisky – Mt. Fuji Distillery
Located at the foot of Japan’s iconic mountain, the Fuji Gotemba Distillery was founded in 1973 by Kirin in collaboration with Seagram’s and Chivas Brothers. The site was chosen for its elevation and cool climate—ideal for slow maturation.
Flavor Notes:
Elegant and clean with hints of pear, white peach, toasted grains, and soft spice. A delicate blend of grain and malt components, evoking balance and finesse.
Distillery Detail:
They produce all three whisky styles on-site—malt, grain, and blended—rare for Japanese distilleries. Their custom pot stills and continuous stills give Fuji a unique fingerprint, leaning into light fruit-forward character.
2. Ikikko 8 Year – Oishi Shuzo Distillery
Founded in 1872 in Kumamoto, the Oishi Distillery traditionally focused on rice shochu before branching into whisky using local water and barley.
Flavor Notes:
Rich honey, dried orchard fruits, subtle florals, and a nutty undertone. Rounded and soft, with a gentle umami depth and smooth oak finish.
Distillery Detail:
Unlike many Japanese whiskies using imported Scottish malt, Oishi produces some expressions using rice and barley, aged in ex-sherry and brandy casks. The Ikikko label offers a traditional small-batch feel rarely seen outside Japan.
3. The Matsui Sakura Cask – Kurayoshi Distillery
Nestled in Tottori Prefecture near Mt. Daisen, Kurayoshi’s distillery uses pure volcanic spring water and often matures whisky in unusual casks like sakura (cherry blossom) wood—a uniquely Japanese touch.
Flavor Notes:
Bright, floral, and exotic. Notes of cherry blossom, vanilla bean, pink pepper, and soft sandalwood. A fragrant and romantic whisky with silky texture and lingering sweetness.
Distillery Detail:
Kurayoshi doesn’t distill everything onsite; instead, they blend imported malt whisky with local water and age in creative Japanese wood casks. The sakura cask is distinctly aromatic and rare outside Japan.
4. Nikka Yoichi 10 Year – Yoichi Distillery
Japan’s most iconic distillery, founded in 1934 by Masataka Taketsuru, the “father of Japanese whisky,” who studied whisky-making in Scotland before returning home to create Yoichi on Hokkaido’s coast.
Flavor Notes:
Bold peat smoke, maritime brine, roasted malt, citrus oil, and toasted oak. Full-bodied and structured with firm spice and coastal complexity.
Distillery Detail:
Yoichi remains one of the few Japanese distilleries to use coal-fired stills and Scottish-style practices. The 10-year is a rare re-release and an emblem of classic Japanese peated malt.
Why Japanese Whisky?
Japanese whisky began in the early 20th century as an homage to Scottish traditions—but it evolved into something singular. Using local barley, soft mineral water, and custom cask aging (including Japanese mizunara and cherry wood), these whiskies are known for their delicate harmony, refined structure, and quiet complexity.
Grain: Primarily malted barley and corn
Water: Soft spring or mountain water
Distillation: Often double pot still, sometimes column still
Aging: Ex-bourbon, sherry, Japanese oak (Mizunara), sakura wood
Style: Elegant, nuanced, often low in proof but high in flavor clarity
Seats are extremely limited for this refined exploration. No refunds due to limited capacity.
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