Our Japanese Whisky list is a vast and finely curated selection for both experienced and novice audiences. This selection is largely attributed to the three Founding Fathers of sake: Kiichiro Iwai of Mars, Masataka Taketsuru of Nikka and Shinjiro Torii of Suntory, in addition to a new generation of whisky-Ichiro and Akashi distilleries.
Vanilla toasted oak notes and touch of melon on the nose. Pound cake, vanilla and lychee on the palate.
MARS IWAI TRADITIONAL
Sweet barbecue, cinnamon, prunes, raisins, buttery biscuits and milk chocolate on the nose. Ripe banana and whoppers malted candy on the palate.
MARS “KOMAGATAKE” 3YR SHERRY CASK SINGLE MALT
Raisin, coffey and hints of smoke on the nose. Berry, raisin, cocoa, delicate wood and peat on the palate.
MARS “KOMAGATAKE” RINDO SINGLE MALT
Citrus peels, tobacco, orchard fruits on the nose. Marizpan, white peach, nutmeg, hint of menthol and briny smoke on the palate.
MARS MALTAGE 3 PLUS 25 ALL MALT AGED 28 YRS – WINNER OF THE WWA ~(WORLD WHISKY AWARDS) WORLD’S BEST BLENDED MALT
An intriguing blend of 3 year old Whiskies from Kagoshima and Yamanashi distilleries which was then aged in Nagano for a other 25 years.
MARS LUCKY CAT ‘ASH 99’ BLENDED WHISKY
Crisp with a hint of mint and herbs on the nose. Candied orange, zesty, sweet, vanilla pods and baked dough on the palate.
MARS KOMEGATAKI SINGLE MALT REVIVAL 2011
Vanilla, caramel, oak and spices, with a hint of smoke on the nose. Spicy with rich and sweet caramel and licorice on the palate.
MARS “KOMAGATAKE 30YR SINGLE MALT”
The complexity of oak, spirit, and alpine air intermingling for decades is revealed in each sip. The lush textures are surprising for a cask strength whisky, with a nish that is near eternal.
MARS LUCK CAT “MINT” BLENDED WHISKY
Dry and woody on the nose. Honey and vanilla, on the palate giving way to a soft mellow mint aftertaste.
MARS “KOMAGATAKE” KOHIGANZAKURA SINGLE MALT
Marzipan, apricot and nectarine on the nose. Tobacco notes of strawberry, nectarine and mint on the palate.
MARS “KOMAGATAKE” SHINANOTANPOPO SINGLE MALT
Summer berries and vanilla ice cream on the nose. Blueberries, caramel with mint and honeysuckle on the palate.
NIKKA MIYAGIKO SINGLE MALT
Malted barley, bananas, burnt wood, white owers, beeswax on the nose. Ginger, cinnamon, chocolate, coconut and fresh tobacco leaf on the palate.
NIKKA COFFEY GRAIN
Vanilla, corn spice and herbs on the nose. Sweet, fruit, melon, thick syrup, buttermilk biscuits and fresh vanilla on the palate.
NIKKA COFFEY MALT
Butterscotch and vanilla malty sweetness on the nose. Malt, fruit, nuts, vanilla, butterscotch and burnt pastry on the palate.
NIKKA TAKETSURU PURE MALT
Sherry soaked plums, raisins, green apple, honey and black pepper on the nose. Espresso beans, milk chocolate, tobacco leaf and a touch of smoke on the palate.
NIKKA TAKETSURU 17YR PURE MALT
Fresh and fruity, berries, vanilla fragrant wood and honey on the nose. Spicy and rounded, vanilla, blood orange and a little chocolate on the palate.
NIKKA TAKETSURU 21YR PURE MALT
Oak, soy sauce, cocoa, espresso beans on the nose. Black pepper, ginger, citrus peels marmalade on the palate.
NIKKA YOICHI SINGLE MALT
Gentle peat smoke, dried citrus peels and fresh kindling on the nose. Firm with smoke, melon, almonds and light salt on the palate
Rose, lychee, hint of rosemary, mature woodiness, sandalwood on the nose. Honey-like sweetness, candied orange peel and white chocolate on the palate.
Peach, apricot, melon, rose, lily and lemon on the nose. Toffee, black cherry, vanilla and mizunara (Japanese oak) on the palate.
Cooked fruit, blackberry, ripe banana, caramel on the nose. Sandalwood, honeycomb, dried apricot and mizunara (Japanese oak) on the palate.
YAMAZAKI 12YR SINGLE MALT
Peach, pineapple, grapefruit, clove, candied orange, vanilla, mizunara (Japanese oak) on the nose. Coconut, cranberry and butter on the palate.
YAMAZAKI 18YR SINGLE MALT
Raisins, apricot, café au lait, mizunara (Japanese oak) on the nose. Blackberry, strawberry, dark chocolate and strawberry jam on the palate.
Basil, green apple and honey on the nose. Grapefruit, green grapes, ginger, peppermint and thyme on the palate.
HAKUSHU 12YR SINGLE MALT
Pine needle, basil, and green apple on the nose. Sweet pear, mint, kiwi on the palate.
HAKUSHU 18YR SINGLE MALT
Ripe pears, dried mint, oregano and hint of smoke on the nose. Jasmine, mango, quince and menthol on the palate.
AKASHI & ICHIROS
WHITE OAK AKASHI SHERRY CASK
only 500 bottles have been produced of this rare sherry cask. 7Rich sherry notes, demerara sugar, vanilla, caramel pudding, notes of cloves and cardamom on the nose. Sherry notes take center stage, clear acidity, slightly dried citrus and fresh fruits on the palate.
WHITE OAK AKASHI SINGLE MALT
Malty, citrusy aromas with scents of black cherry, toffee and oak on the nose. Vanilla and pine nuts on the palate.
WHITE OAK AKASHI PINOT NOIR 5 YR SINGLE MALT
Only 500 bottles have been produced of this very rare single malt. Malt, red fruits, and oral notes on the nose. Rich and amazing texture with hints of leather on the palate
WHITE OAK AKASHI
Honey, spices, wasabi, pepper, citrus and vanilla on the nose. Wood, cinnamon, citrus and vanilla on the palate.
ICHIRO’S SINGLE MALT CHICHIBU “THE FLOOR MALTED”
Honeysuckle, kiwi, vanilla, cedar and citrus on the nose. Tobacco, anise, peach and spice with creamy texture on the palate
ICHIRO’S SINGLE MALT “THE PEATED”
Smokey with a hint of citrus on the nose. Velvety texture of citrus and ripe apple lingering on the palate.
ICHIRO’S MALT & GRAIN
Apricot, popcorn, toffee, vanilla cream and meyer lemon zest on the nose. Toffee, chestnuts, gingerbread, vanilla and black pepper on the palate.
ICHIRO’S MALT THE SINGLE CASK
Only 304 bottles have been produced of this very rare single cask whisky.
Located between Japan’s Southern and Central Alps, Mars Shinshu is the highest whisky distillery at just over 2,600 feet. This site was chosen for its cooler temperatures which slowed down the evolution, resulting in the taste of an elegant, smooth and complex whisky.
Nikka Whisky has two distilleries in Japan.
In 1934, Masataka Taketsuru built Japan’s northernmost distillery, Yoichi; located the on island of Hokkaido. Still to this day, the whisky is crafted in the traditional manner using the last remaining malt stills heated by coal, a rare practice that is no longer used in Scotland, producing a rich, peaty and masculine malt.
In response to Taketsuru’s success he opened Miyagikyo distillery, his second distillery in 1969, on the island of Honshu in the foothills of the Miyagi perfecture. This distillery is surrounded by mountains and two fresh water rivers, providing both supreme air quality and humidity conditions resulting in a soft, mild malt.
Suntory Whisky has multiple distilleries in Japan.
Established in 1923 by Shinjiro Torii, the Yamazaki distillery located in Kyoto, is the birthplace of Japanese whisky. This site was chosen because the climate and terrain is completely different to Scotland’s, thereby forming unique conditions for maturing whisky.
In 1973, Torii’s son Keizo Saji, founded the Hakushu distillery deep in the forest of Mt. Kaikomagatake in Japan’s Southern Alps. It’s lush environment and high altitude is what separates the distillery from the others. With multiple distilleries and diversity in whisky making, Suntory produces over 100 malt and grain whiskies.
The Eigashima distillery was founded in 1888 in Akashi city near Kobe, Japan. This distillery received a license to produce in 1919 but only began using it for whisky production in 1984, when they relocated to the new White Oak facilities. Prior to this time, it was mainly and is still used for making sake and shochu. Whisky production usually takes about two months and is distilled through Eigashima’s traditional pot stills and set to age in ex-bourbon and ex-sherry casks.
Chichibu distillery is Japan’s newest distillery founded in 2008 by Ichiro Akuto. Shortly after working for the Suntory distillery, he decided to follow in his grandfathers footsteps and build and operate a distillery in the village Chichibu. Located about two hours from Tokyo, the distillery experiences hot and steamy summers and cold and dry winters. The contrast in weather greatly affects the whisky by making the maturation fairly short resulting in a fruity and well-balanced taste.