Japanese whiskies have surged in popularity of late, but Japan’s delicate whiskies have been part of a passionate, artistic cultivation for years.
SUSHISAMBA Las Vegas is now featuring a curated list of 29 Japanese whiskies, inspired by the three “Founding Fathers” of Japanese whisky.
These frontrunners, who worked their magic in the early 20th century, model their whiskies after the Scotch tradition—double distilling malted and/or peated barley before it’s aged in wood barrels. They include:
Shinjiro Torii of Suntory
According to the Suntory website…
Everything Shinjiro set out to do was new to Japan. He introduced wine to ordinary Japanese people who had never tasted it; he taught people who had never heard of whisky how to drink it. He took the spirit of craftsmanship and made it a way of life.
Masataka Taketsuru of Nikka
A trained chemist, Masataka dedicated his life to whisky. He studied the art of whisky making-the first Japanese person to do so-in Scotland at the University of Glasgow. SUSHISAMBA Las Vegas honors the founder of Nikka with its serving of Nikka Taketsuru 17yr Pure Malt – a line dedicated to him.
Kiichiro Iwai of Mars Shinshu
A mentor of Masataka Taketsuru and a “silent pioneer” of whisky, Kiichiro Iwai’s family was distilling for a century before adding whisky to their repertoire in 1949. Mars Shinshu is Japan’s highest whisky distillery and SUSHISAMBA Las Vegas is proudly serving Mars 3 & 25.
SUSHISAMBA has created a curated menu featuring SUSHISAMBA dishes like Crispy Minter Sweet Oysters with Butter Lettuce and Whisky-Soy Marinated Robata Pork Ribs. Each dish will highlight the flavor profiles and nuances of the paired whisky. Check out the full menu here.
The limited-edition whisky menu was specially curated by SUSHISAMBA Las Vegas Executive Chef Joel Versola, Assistant Corporate Sushi Chef John Um and Executive Pastry Chef Michael Outlaw with expert pairings by spirits expert Hayes Swope.
Whisky connoisseurs will have a chance to pre-order the entire menu with 48-hour notice on an ongoing basis, and for a limited time SUSHISAMBA will offer one featured course with a pairing for guests to experience each week until April 10th.