Sake Sakura Misen – 72 cl

Produced from pure rice.

Remaining rice proportion after polishing: 55%

Variety of rice: Hattan Nishiki A rather long low-temperature fermentation process using a very specific kind of yeast (Hiroshima Ginjo)

Service temperature: chilled - 4°C

Sashimis, fish roe – omelet and other egg dishes – Fruit sorbets

NOSE: Gentle / Apple, pear

TASTE: Heady and fresh – Cereal;

Finish: Delicate and refreshing – Cereal, grassy notes

A grain whisky with different features (an unblended whisky with a soft sweetness and an unblended whisky with rich minerals and grains) blends a well balanced peat aroma and a malt whisky that has a soft sweetness like vanilla and chocolate. Utilize the youthfulness, the whisky has been finished with a light flavour but comes with a kick.

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Eigashima Distillery (known as White Oak Distillery in Japan), located in Akashi near Kobe, Japan, is both the country’s oldest and smallest whisky distillery. Founded in 1888, the tiny distillery runs on a seven person operation! Akashi is a coastal town residing on the edge of Osaka Bay. Due to Akashi’s unique climate with extremely hot summers and cool winters, as much as 7%-8% of Eigashima’s maturing whisky may be lost to evaporation each year (opposed to the 2% commonly seen in Scotland). While this lowers still the overall production yield, it also acts as a catalyst for the maturation process, as the temperature swings encourage interaction between the whisky and the wood. As a result, Akashi White Oak Japanese Whisky has a malty, citrusy aroma with scents of black cherry, toffee and oak. This whisky is made with a variety of wheat, barley and rye with hints of subtle peat. Notes of vanilla and pine nuts dominate the palate, and lead to a long, malty finish. Excellent introduction to the Japanese whisky category, those looking for a segway into Scotch, or an every day drinking dram.

Tasting Note:

Nose: Buttered hot cross buns, chocolate peanuts, lemongrass and a light hint of spicy rye grain.

Palate: Cherry bakewells and walnut loaf. Sweet cereals with a dusting of nutmeg and black pepper.

Finish: Medium length. Quite sweet with dried apricot and a touch of oatcake.

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Akashi Meisei Whisky is a blend made from 45 % malted barley, aged in american oak casks. Rich and deep, it opens to notes of vanilla, oak and spices. Tasting Note: Classic American oak notes of vanilla and wood spices.

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Nikka from the Barrel is big-boned and bursting with character. Not averse to a drop of water, either. A real star, winning top prize in its category at the World Whisky Awards in 2007 and 2010. Japanese whisky producer Nikka was founded in 1934 and has become Japan's second largest distiller, producing a large range of single malts and blended whiskies between its two distilleries - Yoichi and Miyagikyo.

NOSE: Spicy and peppery, but there’s a richness behind it, with spicy oak and soft orange fruitiness, and soft vanilla notes from the bourbon cask.

PALATE: Grainy sweetness and candied orange peel, quite rich, accompanied by rich cinnamon and clove.

FINISH: Great balance, this really needs a little water to allow the flavours to unfurl.

COMMENT: Characterful stuff, this whisky has plenty of personality, and shows a delightful balance between the spicy pepperiness and rich citrus fruit.

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A vibrant addition to the Nikka range, Nikka Days is a bright and vivacious blend of malt and grain whiskies from both Nikka's Yoichi and Miyagikyo distilleries. Its medium body hosts an array of floral and zesty flavours which mingle effortlessly with an underlying vanilla-toffee depth and a light, distant touch of breezy peat smoke.

A fresh and delicate whisky, Days makes a delicious sipping dram or sits beautifully in a refreshing highball.

NOSE: Apples, pears and strawberry liquorice. Perfumed notes of daiginjo sake and white melon. Grainy flavours develop, with freshly crushed barley and malting floor sweetness floating out of the glass. White chocolate and a sprinkling of lemon zest sit at the back.

PALATE: Creamy and soft, with grapes and apples on top of toffee and candied lemon. Delicate white chocolate notes are joined by darker liquorice hints and a tiny touch of barrel char smokiness. Right at the back is a bowl of apples, freshly peeled and sliced.

FINISH: Lemon zest and buttery biscuits. Barley sugar sweetness to leave grain and spice.

COMMENT: Delicate and fragrant at first, with more weight hiding behind. A great all-rounder with enough complexity to sip and enough oomph to shine in a mixed drink.

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