Hibiki was introduced in 1989 by Suntory, originally with expressions having age statements of 17 and 21 years. [5] (In the convention for whisky age statements, the age stated is the age of the youngest whisky in the blend.) A 30-year expression was introduced in 1997, and a 12-year expression was introduced in 2009. [5] a b c d "Hibiki Japanese Harmony Blended Whisky". Beverage Dynamics. August 11, 2015 . Retrieved October 7, 2017. Japanese whisky tends to be a bit more expensive than whisky from elsewhere in the world, so finding a bottle on a budget isn’t easy. Nikka Days is a good choice if you want to try out a Japanese whisky without breaking the bank, with its bright and cheerful character typical of the country’s output. Whatever mysterious magic this sea adventure conjures up seems to work a treat in their lightly peated whisky, where delicate, sweet vanilla and soft smoke merge with zesty citrus flavours and a honeyed sweetness. There are also fresh touches of berries and a dry oak that seems to catch the flow of the smoke like incense and drift with a dusty dryness that lingers for an age. A deliciously unique peated whisky.

At this price, we’ve been unable to afford a bottle, so we’ll rely on tasting notes from The Whisky Exchange instead, who have the honour of selling the whisky, bottled by Elixir Distilleries, and with the beautiful label artwork produced by their creative director, Raj Chavda. On the nose they describe “Rich dried fruit, sweet leather and mushroomy earthiness”, with a palate of, among other things, “chocolate-covered liquorice… spicy leaves… cinnamon heat… pineapple, mango, apple and pear… hints of tar… and brown sugar sweetness.” Malt whisky aged in American white oak: The brand says this creates a “solid base” of flavor. On its own, this component is brash and oaky on the nose. It opens sweet and light-bodied, with hints of tannin and spice.

Much like traditional whisky producing nations Scotland, Ireland and America it has built a history that includes celebrated producers, big businesses, cheap imitators and distillery closures, and it has expanded to produce a wide range of styles. Mizunara cask malt whisky: Another “dressing” component, this is the oldest whisky in the blend, aged 12 to 15 years in Japanese Mizunara casks and providing a “Japanese character” to the whisky. On the nose, it’s slightly vegetal with soft spices. On the palate, it is medium- to heavy-bodied and chewy, with hints of baking spice, toasted coconut and dried herbs.

As with most Japanese whisky, price tags tend to be a little on the high side, so finding a top notch single malt on a budget isn’t easy. This bottle from The Yamakazi might be considered pricey for a no age statement release, but it’s considerably less than aged Japanese whisky of a similar quality and, thanks to some of the whisky used coming from mizunara oak casks, it’s very much Japanese in taste. A new expression called "Japanese Harmony", with no age statement, was introduced in 2015. The new blend was said to use the same malt and grain whiskies used in the first Hibiki blend, being a blend of at least 10 malt and grain whiskies from three distilleries, aged in five different cask types, with some elements aged up to approximately 20 years. [5] [8] When it comes to making an authentic Japanese highball, attention to detail is all important: everything needs to be just right. The right glass, the right whisky, the right soda and even the right kind of ice. For the whisky, you can’t go wrong with The Chita from Suntory. Chita grain whisky: The company calls it the “dashi” or “broth” designed to bring everything together. On its own, it is clearly young but aromatically rich with caramel, anise and honey notes.For a truly Japanese tasting whisky, look for a spirit that has been aged in Japanese Oak, known as Mizunara, that produces a taste often compared to coconut. It’s hard to work with, but Japan’s whisky makers have perfected the craft and it is now used by several distilleries. Japan has been firmly established as a whisky producing nation for many decades and, with new distilleries cropping up all over the world, it is now seen as one of the old guard. BUY HERE Nikka Days 40% Suntory, The Yamakazi Distiller’s Reserve, 43% Suntory, The Yamakazi Distiller’s Reserve, 43%

Schrieberg, Felipe. "4 Facts You Should Know About The Japanese Whisky Crisis". Forbes . Retrieved 2019-07-17. There’s a woodland feel to both aroma and flavour, with floral, oak and even slightly fungal notes present, along with some fruitier hits of cherry. It’s a complex whisky – keep sipping slowly and you might even detect some coconut, which is typical of mizunara whiskies – and it has a mellow depth that will make you want to savour every drop.Hibiki 21 Wins World's Best Blended Whisky award". Whisky Magazine. Archived from the original on May 12, 2013 . Retrieved May 10, 2013. The first whiskies produced in Japan were made along similar lines to Scotch, but over the years the country’s output has evolved to appeal more to its own market by reflecting Japanese tastes. In turn, these unique whiskies have become much sought out around the world. Rather beautifully, ‘hibiki’ means resonance in Japanese, and this speaks to the artistic sensibility of the product. Hibiki was born in the form of a blend that was the result of sampling and tasting aged malt whiskies from one million casks at Suntory. The current incarnations are made from a blend of more than 30 individual malt and mellow grain whiskies, and the final blend is topped off with a whisky aged more than 30 years. This concludes a process that sees the master blender taste over 300 malt whisky samples a day. From its inception to its current forms, Hibiki’s craft and method reflects its core ideologies of harmony and resonance with a caring and precise vision. BUY HERE Kaiyo Mizunara Oak Peated, 46% Karuizawa 36 Year Old, Sapphire Geisha, 61.2% Karuizawa 36 Year Old, Sapphire Geisha, 61.2% This distillery is a newcomer in the world of Japanese whisky, having only begun operations in 2016. Akkeshi is located in the far north of Japan on the island of Hokkaido, with a wet, cool climate that is likened to that of Islay in Scotland. This whisky, with a name that translates to “white crane,” is the first single malt release from the distillery, a young (at least three years old) blend of liquid aged in bourbon barrels, sherry butts, red wine casks, and Mizunara oak. It’s a fruity dram with notes of vanilla and spice, and being bottled at 96 proof provides a bit of heat that lingers on the palate as you sip. This is available in fairly limited numbers here in the US, but it’s definitely worth a try if you are a Japanese whisky fan. There are a few other expressions from the distillery to try as well, including the New Born “Foundations 4” blend matured in sherry and other types of casks, and the lightly-eated Usui blend.

Pfanner, Eric (May 15, 2014). "Suntory Still has M&A Thirst". The Wall Street Journal . Retrieved March 1, 2016. In Japanese whisky, “single grain” often (but not always) refers to the fact that the whisky is made from rice instead of barley. There are some who view this as essentially high-proof aged shochu (see the intro to this article), but there is often much more to this style of whisky than that. Teitessa is relatively new on the scene, and is made at the Fuji Takasago Distillery, also a sake brewery. A Sato still is used for distillation, which according to the brand is a column still shaped like a beehive on the inside that allows for better selection of the head and heart of the spirit. There are various expressions to choose from with an age range that rivals some of the best known scotch brands out there. The 15 and 25 are aged in American white oak barrels; the 20, 27, and 30 are aged in a trio of Spanish, American, and French oak. True, these don’t taste like Japanese single malts, but that’s because they are not–they are, however, interesting and refined sipping whiskies that shouldn’t be dismissed by single malt purists.It has a range of characteristics you would associate with more expensive Japanese blends, including a floral bouquet, citrus juiciness, ginger and vanilla spice, along with some oak and almond depth. It’s a perfectly decent drop and distinctively Japanese.