Palate: Pickled ginger on arrival, sweet and creamy malt and in the background earthy peat (not at all Islay like). There is a dark note like charcoal and umeboshi, buckwheat honey, it's got a oxidized/sulfury side a hint of a sherry influence. Nose: Tinned fruits in syrup, there is a rounded malty side, coffee cake soaked in a sherry syrup. It is a house blend of the different types of malt whiskies that are produced at both Yoichi and Miyagikyo distilleries.maybe. On to today's whisky I've had occasion to try this a few times and it scored very well with club members the first time around. I know it sounds like a lot of nagging or nit-picking but sadly it's just the facts. With the added factor that anything Japanese that can vaguely be passed under the whisky category is instantly pushed onto the market, rice whisky & aged sochu and such, I'm not against these but they are often shamelessly marketed with little regards to their quality. Expressions losing their age statements but prices remaining the same, ABV's being lowered, Increase of new NAS releases and special releases, an increase in the marketing of grain whiskys. Whatever the reason the result is pretty much what one is seeing in Scotland but at an accelerated rate. I doubt many of these overpriced bottles of Yamazaki Sherry cask or Karuizawa are actually being opened and enjoyed. The reasons are myriad, a burgeoning interest in world whiskys, the rise of whisky as an investment or flippers.
NIKKA WHISKEY TAKETSURU PURE MALT FULL
The craze for Japanese whisky is still in full swing, some blame Jim Murray's 2014 proclamation that Japanese Whisky was the best in the world as one of the catalysts for this state of affairs, as much as he at times deserves the bashing, we can't blame Sauron for everything. I'm going to try that with this Pure Malt! What's in the title, you ask? That's 'oyuwari' or 'mixed with warm water', the counterpart of the summery 'mizuwari' (with cold water and ice cubes). The finish is medium and quite satisfying. Midpalate it even seems to gain weight, if you know what I mean. Cinnamon, nutmeg and black pepper are the spices of service, which precede some iced tea, orange and plums. Unfortunately, it is very watery on the palate, but fortunately it remains sufficiently flavorful to be interesting. Through my buddy Benny I got a sample from a bottling from 2014, so let me try it again.įloral, light nose on plums and rhubarb, orangettes, caramel, mandarins, pine needles and a hint of oak.
In this case it was composed with malts from Yoichi (10%) and Miyagikyo (90%), both from the Nikka stable. A Pure Malt, which means that no grain was added to it. I have already killed a few bottles of the Taketsuru Pure Malt, because it was affordable (last bought in a French supermarket for 35 EUR, but unfortunately in the shop in my own country almost double that) and ideal to make a Mizuwari.
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