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With this whisky, White Oak opted for a little twist in their aging process using ex Sake Casks to mature for three years. This provides a sweet and fruity profile. Full boded palate with deep sweetness, malt, and a very slight peat. Medium to long finish. Located in the city of Akashi in the Hyogo Prefecture, by the seaside of the Seto Island Sea is the White Oak Distillery. This distillery was founded in 1888 by Eigashima Shuzo and has been producing Sake and Shochu every since. In 1919, Eigashima Shuzo obtained a license to manufacture whisky and when the company moved to their current facilities in 1984, the White Oak Distillery was born.

Mars Distillery Komagatake 2019 Limited Edition Single Malt Japanese Whisky has been matured first in ex-Bourbon oak barrels, followed by new Sherry Oak & American oak. The barrels were hand picked from the highest barrels in the distilleries warehouse. This generally means a warmer maturation, resulting in a faster maturation. Allowing the flavours from the barrels to provide plenty of flavour in a short time (3 to 6 years). The nose on this whisky is very clean with aromas of vanilla, citrus, pears, and green apples. First on the palate comes the oak then blended with spices. Followed by a dominated vanilla, melson balls, and lemon meringue pie. The finish is citrus, oak, spice, and orchard fruits.

Nikka Tailored Premium Japanese Whisky was release in 2019 as the long-awaited replacement for the Nikka 12 Year Old. This whisky has been exceptionally produced. The nose is lively and fruity with malty aromas of vanilla, caramel, cookies, and biscuits. The palate is sweet but with a firm malt base carried by a gentle sweetness from the Coffey grain. The finish lingers with a spicy bitterness. In 1918, a young Japanese man with an ambition to make genuine whisky went alone to Scotland to unveil the secret of whisky making. He is Masataka Taketsuru, the founder of Nikka Whisky. Given the chance to go to Scotland, Masataka became the first Japanese ever to master how to make whisky.

Using locally grown Oushukubai plums from Oyama, Oita which are said to be the best for ume brewing. Umeshu that has been aged for 3 years is then matured for a further 2 years in white oak barrels previously used for the maturation of Single Malt Nikka whisky. Comes with handmade Wooden Gift Box, and wrapped in a Furoshiki. Aromas of honeydew, stone fruits, almonds, apricots, brioche and malt, oak flow across the nose. The palate is rich with the fruity sweetness of plums, almonds, apricots and dried fruits with notes of Yamazaki malt. The impression of ex whisky barrels delivers some vanilla and woody notes to the finish. Slight bitterness to finish.

Mr. Ken Usami, the master blender at the Shinobu Distillery, selects the selected finest malt whiskies and finish them in casks made of Japanese Oak, Mizunara Wood to create the Shin Malt Whisky range. Shin stands for integrity; one of the core principles of Samurai tradition. The 10 Year Old pure malt has significant sweet aroma of dark dried fruit, like raisin, dates come forward on the nose, and with a touch of vanilla. Sweet vanilla and dark dried fruit followed by sandalwood, and oriental spices. All natural without colouring. Non-chill filtered.

The Shinobu 15 year old Mizunara Cask Whisky is hand crafted by master distiller, Mr Usami. First matured in ex-Sherry and ex-Bourbon casks, it is then finished in Japanese Mizunara oak. Mizunara is an expensive oak which is hard to craft into barrels, but it imparts incredible flavours on the spirit of Shinobu. This pure malt has been maturing for no less than 15 years which has allowed the spirit to take on some very inspiring characteristics. The result is a unique fusion of flavours and dynamic explosion on the palate yet so smooth and easy to drink. Deep rich in colour and complex in flavour, mellow oak wood aromas lead to flavours of honey and molasses, hints of blueberry and deep tones of the Mizunara oak. The palate has subtle ripe fruit, lemon zest, leather and cinnamon with a hint of sweet malt and aromas of fruity oak barrels.

Komagatake Yakushima Aging 2019 single malt from Mars Whisky is distilled at Shinshu Distillery lin the Japanese Alps. The casks were later transferred for aging on the island of Yakushima, in the south of the country where Mars Whisky installed one of its cellars.

Nikka was the lifes work of Masataka Taketsuru, the Father of Japanese Whisky. Its products are rightly celebrated worldwide for their quality, and it is not an exaggeration to say that you can feel the ingenuity of Masataka in Nikka whisky.This exciting Nikka Tailored whisky is a brand new release from Nikka set to replace the discontinued Nikka 12-Year-Old. Made up from whisky from the Miyagikyo and Yoichi distilleries, this one brings vanilla cookies, caramel, coffey grain, cocoa and dried fruit in what already appears to be a delicious and worthy replacement for the much-loved 12 Year Old.

Not strictly a Japanese whisky, Togouchi source grain whiskies from Scotland & Canada and aged them in Japan. This is a blend from Chugoku Jozo, who mature their whiskies in a tunnel rather than a warehouse. The temperature of the tunnel is always 15 degrees while the temperature of the cellar at the headquarters in Hatsukaichi city is a little higher than that. Nutty, spicy whisky with a lovely butterscotch mouth feel. On the palate it expresses vanilla sweetness and a fine peat iodine, with hazelnuts and chocolate on the finish. Almost feels like a whisky/bourbon hybrid.

Located high in the Japanese Alps in Nagano Prefecture, the Mars Shinshu distillery has beer brewery Minami Shishu Brewery as its neighbour. Both the whisky distillery and craft brewery use pure mineral water from the mountain in their facilities and production. Whisky maturation is encouraged by short hot summers, with long cold winters providing a slow and gentle maturation and a break. For the 2020 release of the Mars Komagatake IPA Cask Finish Single Malt Japanese Whisky, traditional oak barrels were used for the 3 year maturation. Following this, the single malt is aged further in casks used for the production of Indian Pale Ale. This provides a subtle and unique essence of beer character.