Thursday, July 14, 2016

Ghost 8 & Arran 19yo ‘Spirits for Small Change’ On Sale

Post by Stefan Van Eycken, Tokyo

The two bottlings for the bi-annual charity event “Spirits for Small Change” are available now from Malt City. Keep reading, because there is some ‘fine print’, as they say.
The first event bottling was the 8th release in the ‘Ghost series’, a special vatting of Hanyu and Chichibu, created by Ichiro Akuto and bottled at cask strength. This was limited to 26 bottles. Two bottles were drunk at the charity event (held on July 3rd), one bottle was raffled off, and three were auctioned off live at the event. The price per bottle at the event came to 370,000 yen. The remaining 20 bottles are sold at the same price on Malt City. To avoid people hijacking this release, they are offered guerilla style. In the course of the next seven days, at random moments, the Malt City staff will make one bottle available. This will be done until all 20 bottles are gone. It’s a lot of money but all of the proceeds of the sale of this bottle goes to children’s charities in Japan.
The second event bottling was meant to be more affordable. It’s a 19yo Arran single cask (sherry butt #1579, 1996/2016, 45.2% abv, 175 bottles). Most of the outturn was sold at the event. In fact, people went wild for it. Some even bought a full case! The few remaining cases are offered now, with a limit of 2 bottles per person (price is 15,000 yen per bottle). Part of the proceeds of the sale of this bottle goes to charity.

Ghost 8 is available here and the Arran single cask can be purchased here.

Please do not make enquires to MaltCity about stock condition, release timing, reservation etc.

Tuesday, June 21, 2016

Oldest Japanese Whisky Released: Saburomaru 1960

Post by Stefan Van Eycken, Tokyo

Today, the oldest Japanese whisky to date is officially released: ‘Saburomaru 1960’, a 55yo single malt whisky.
You may be excused for scratching your head and saying “Saburo-what?” Saburomaru is the name of the whisky distillery owned by Wakatsuru Shuzo in Toyama prefecture. They’ve been making whisky since 1952, but only for a few months a year. All the malt they distill is heavily peated. You’ll be able to read much more about this overlooked distillery in my forthcoming book (I apologize but I have to keep some of my powder dry). Wakatsuru Shuzo used to market its whiskies under the ‘Sunshine’ brand. The ‘Saburomaru’ line will be reserved for single malts expressions from now on.

As said, ‘Saburomaru 1960’ is the oldest single malt Japanese whisky ever bottled. It was distilled in May 1960 in an old ‘allospas’ still, imported from France. This is a continuous still, so in Scotland, this would not be a single malt technically, since single malts have to be distilled in pot stills. (In Japan, this doesn’t matter.) It is a vatting of a few casks. All the casks used were ex-red wine casks from Yamanashi from the days when Wakatsuru Shuzo dabbled in ‘port wine’. It’s bottled at vatting strength (47%) and limited to 155 bottles.

The retail price will be 550,000 yen plus tax - which, from a purely objective point of view, is quite reasonable. But don’t get too excited: the company is organizing this as a lottery. For more information (in Japanese!), head on over here.

On a recent visit to the distillery, I had the chance to try this historic whisky... - but that’s for another post!

Thursday, May 19, 2016

"Spirits for Small Change" 2nd Edition, July 3rd BrewDog Roppongi

Post by Stefan Van Eycken, Tokyo

日本語は以下に続きます (Japanese follows English)
Today, we’re thrilled to be able to announce details of the second edition of the charity event "Spirits for Small Change". The first edition was held in 2014 and raised over 6.5 million yen. All proceeds from the event are donated to charity. This time our partner is "Bridge for Smile" which supports children living in institutional care and helps them live independently after leaving children's homes. We are very happy to be able to support their efforts in a small way with this, the second “Spirits for Small Change” fundraiser.
The event will take place at BrewDog Roppongi in Tokyo on Sunday, July 3rd from 1 to 3pm. In addition to a welcome beer from the BrewDog range and a plate of craft food, participation includes 5 whiskies and/or other spirits, one of which is a special ultra-limited bottling provided by Ichiro Akuto of Venture Whisky. The other four drams can be chosen freely from a wide range of whiskies and other spirits donated by distillers, retailers, bars and collectors worldwide. There will also be a special bottling for 'Spirits for Small Change' (a 19yo Arran single cask) which can be tried and bought at the event. Participation is 5,000 yen and advance registration will include a raffle ticket, giving you the chance to win some really interesting bottles. A few rare collectables will be auctioned off live at the event as well. Space is limited so we strongly recommend you book your ticket in advance. Our friends over at Malt City are taking care of this for us, so head on over to their site!
Structural support for ""Spirits for Small Change"" is provided by: BrewDog Japan, Whisk-e and Number One Drinks Co.

Detailed Information:
Date / 3rd July 2016 13:00 - 15:00
Venue / BrewDog Roppongi
Entry Fee / 5,000 Yen (includes 1 BrewDog beer, a plate of BrewDog food & 5 whiskies)
*Advance entry also includes a raffle ticket, giving you the chance to win some interesting bottles.
Event enquiry : Nonjatta
Ticket enquiry : MaltCity (

2014年に行われたNonjattaのチャリティイベントがこの度、第2回’Spirits for Small Change’として、再び開催する運びとなりました。
皆様から650万円を超す寄付金が集まりました前回のイベントですが、今回のチャリティパートナーは、児童擁護施設から社会に巣立つ子供達の自立支援を行なっている団体’Bridge for Smile’です。今回のイベントが、少しでも子供達の’Bridge for Smile’への力となれれば幸いです。
今回のイベントは、7月3日の午後1時から3時に、ブリュードッグ六本木で開催いたします。ウエルカムビールや美味しい料理を提供させていただきますとともに、5杯のウイスキーもしくはスピリッツをお楽しみいただけます。その内の1杯は、Venture Whiskyの肥土さまより提供していただきました、特別な限定ボトルからとなっております。さらに、’Spirits for Small Change’の特別ボトル(アランのシングルカスク19年)も用意しております。こちらのボトルは本イベントで購入することも可能です。蒸溜所、リテーラー、バー、世界中のコレクターの皆様から寄付されましたボトルも試飲できます。参加費用は5000円になりますが、前売り券をご購入いただきますと、素敵な賞品の当たる抽選券をお渡しいたします。更にイベント当日には、何本かのコレクタブルなボトルをオークション形式で出品いたします。経費を除く全ての収益金が’Bridge for Smile’へ寄付されます。今回のイベントが開催されます場所には収容人数に限りがございますので、ぜひお早めに前売り券をお買い求め下さい。Malt City様のご協力により、今回のイベントは開催されます。
Spirits for Small Changeは BrewDog Japan, Whisk-e そして Number One Drinks Co.のお力添えにより実現させる事ができました。

日時 / 2016年7月3日(日)13:00 - 15:00
参加費 / 5,000円 (ブリュードッグのビール1杯、ブリュードッグ六本木特製フードにウイスキー5杯のテイスティングチケットが含まれます)
イベントに関するお問い合わせ : Nonjatta
チケット販売に関するお問い合わせ:MaltCity (

Tuesday, April 5, 2016

Fujisanroku 50° Non-Chillfiltered

Post by Stefan Van Eycken, Tokyo
The new one (left) and a mini of the old one (right).
For the past couple of years, the new Japanese whiskies we’ve written about were either gone before we had the chance to post about them or out of reach for most of us in terms of pricing… well, lately, both actually. So, what a thrill it is to introduce a great whisky that a) is 100% made in-house at an actual distillery in Japan (as opposed to containing malt and/or grain sourced ‘elsewhere’); b) is presented without chill-filtration; c) does not take advantage of the craze for Japanese whisky by bumping up the price (it is priced at less than 1,500¥ (13USD/12EUR)) and d) you can get any day of the week anywhere in Japan… so no mad scramble for crumbs, no split-second online ordering, no secondary market frustration. Too good to be true? Well, pinch yourself because it is true.

On 22 March, Kirin launched the renewed ‘Fujisanroku Tarujuku 50°’. But they didn’t just slap a new label on the bottles. In fact, they changed the bottles themselves too. Whereas the old one used to come in 600ml bottles, the new 50°NC – as we will call it, for the sake of convenience – comes in standard 700ml. The recipe has been changed somewhat, too; not to the extent that fans of the old 50° wouldn’t recognize it, but tasted side-by-side, the difference is obvious. The 50°NC is richer and has more depth and complexity to it.

At Fuji Gotemba, in addition to malt whisky, three different types of grain whisky are produced: light (distilled in a column still, as is usual), batch-light (i.e. medium, distilled in a beer column->kettle->rectifying column configuration) and heavy (i.e. bourbon-type, distilled in a beer column and then in a doubler). With the batch-light type picking up some serious awards internationally (‘Blender’s Choice Grain’ was awarded ‘Best Japanese Grain Whisky’ at the WWA2015; ‘Small Batch 25yo’ was named ‘World’s Best Grain Whisky’ a month ago at the WWA2016), the decision was made to feature more of the medium and heavy-type grain whisky, whilst at the same time toning down the peated malt component. Kudos to chief blender Jota Tanaka for the ‘renewal’ of the recipe – it works a treat!

Then, they went a step further and decided to present it un-chillfiltered. It is bottled at 50%abv and this is actually very close to vatting strength. Filling strength (the abv at which new spirit is filled into casks) is unusually low at Fuji Gotemba – 50.5% for malt, 55.5% for heavy-grain and 62.5% for medium- and light-type grain – so when the components are vatted, the strength isn’t far off the 50% mark. Because there is very little dilution involved and because it is bottled higher than most standard whiskies in that price range, the risk of clouding when water or ice is added to a dram (which is the main reason why whiskies are chill-filtered) is very low. Producers who chill-filter their products maintain there is little or no difference. The folks at Kirin ran tests and found that there was a noticeable difference. Maybe in a smoky bar late at night one wouldn’t notice, but in peace and quiet, one would. In the chill-filtered version, the sweet top notes weren’t as bright and it had less body, as well. We applaud the folks at Kirin for pioneering non-chillfiltration at this level and hope that some of the other big boys in the industry will follow suit. Of course, there have been NC releases from other Japanese distillers before, but these were one-offs or special editions. The new ‘Fujisanroku 50°C’ is the first generally and permanently available, entry-level NC Japanese blended whisky that is not chill-filtered. A bold move but one that, we are sure, will pay off. It sure does for us drinkers… the first sip you take, you know!

Now for the bad news… bad for most of our readers who reside abroad. This, like all other Kirin whiskies, is only available in Japan. However, every cloud has a silver lining. We get mail all the time from readers asking us where they can find such-and-such special whiskies to buy and take home… For the past few years, our replies have been along the lines of “mmm, you can’t…” Now we can say, forget about chasing unicorns when you are in Japan… instead, head on over to the nearest supermarket or a liquor store and pick up a few bottles of this. It’s cheap, it’s great, it’s not available back home… and with the time and money you save, there’s plenty of other things you can do. A win-win for everybody.

Friday, April 1, 2016

Chichibu 2011/2016 for Chichibu Whisky Matsuri

Post by Stefan Van Eycken, Tokyo
The third edition of the Chichibu Whisky Matsuri saw a record number of 3,300 people flocking to the area. It’s fast becoming one of the most popular whisky festivals in Japan, and every year there’s a special single cask bottling (Chichibu, of course) for the festival, which is obviously an extra motivating factor. With 10 times as many people as bottles available, it’s organized as a lottery, which is fair… In the current Japanese whisky climate, those are still pretty good odds, 1 out of 10.

Last year’s release was one of our favourite Chichibu single casks to date (2011/2015, #3292, matured in an Imperial stout barrel). Let’s see what this year’s release is like.

Chichibu 2011/2016 (#1431, mizunara heads hogshead, 61%, 282btls.)

On the nose, the initial impressions are: sour apples, lemon meringue pie, kocha (tea) umeshu and baklava. It’s slightly mineral – even a bit maritime – and there are subtle hints of wood smoke, as well.

On the palate, it’s quite fiery. You get the same round sour notes hinted at by the nose – this time more akin to underripe plums and grapefruit sorbet –, together with a gentle sweetness (yoghurt candy, pancakes with honey), grape seeds and some white pepper. After a while, and with a few drops of water, there’s a suggestion of dried apple mango.

The finish is long on rhubarb jam and fukinoto (butterbur sprout) tempura. Something amazing happens if you take a sip of water afterwards: in the retro-olfaction you then get chocolate mousse with espresso jelly!

This year’s bottle is more austere – less “sexy”, if you like – than last year’s Chichibu Whisky Matsuri bottle and it requires patience and a bit of imagination, but it’s a fascinating dram. Great selection by the matsuri folks. It can still be tried by the glass at many bars in Tokyo, so don’t pass it up if you have the chance!