Ichiro’s Malt The US Edition 2021 Single Malt Whisky 750 ML
In 2007, Ichiro Akuto, the grandson of the founder of the Hanye Distillery, started a new chapter in Japan’s whisky history by building Chichibu Distillery. Situated in Saitama prefecture around 79km northwest of Tokyo, production began in February 2008. Equipment includes a small mill, a mash tun, washbacks made of Japanese Oak, and a pair of small copper pot stills manufactured by Forsyths of Scotland. Several different cask types are used including bourbon barrels, sherry butts, and hogsheads, all matured in the unique nature of Chichibu.
Ichiro’s Malt Komagatake Collaboration Double Distilleries Japanese Whisky 2021 750 ML
This 2021 release bottle is a Mars Komagatake and Chichibu Malt Blended Malt. It was distilled at the hugely famous Mars Shinshu distillery and great Chichibu. Both distilleries are well-known for creating exquisite Japanese whiskies.
Komagatake Chichibu Distillery Collaboration Malt Duo Japanese Whiskey 750 ML
Venture Whisky and Hombo Shuzo have announced that they are releasing new bottles of malt whisky: Double Distilleries 2021 from Venture Whisky and Malt Duo 2021 from Hombo Shuzo. The new bottles are the result of a collaboration between the two distilleries in terms of a whisky exchange. The companies initiated the joint project in 2015 and started by exchanging new-make whisky. The distilleries then stored the spirits they received in casks in their warehouses.
Mars Shinshu Distillery Komagatake Single Malt Japanese Whisky Limited Edition 2021 750 ML
Sandwiched between Japan’s soaring Southern Alps and the towering Central Alps, at just over 2,600 feet, Mars Shinshu is Japan’s highest whisky distillery. The Hombo family have been distilling for more than a century and they added whisky to their repertoire in 1949. Back then the distillery was located inKagoshima Prefecture on the southern most island of Kyushu. Until 1984, it was the southernmost whisky made in Japan, which ended with the Hombo clan moving the distillery to the idyllic alpine setting of Miyada village in southern Nagano Prefecture. They chose this site for its cool temps, which slowed maturation, and the plentiful, soft, granite filtered snowmelt fed aquifers. Smart choice. The whiskies are elegant, smooth and very complex.