SC - Spirits Portfolio

KAIYÕ WHISKY JAPAN Kaiyō whisky is matured in the finest Japanese Mizunara oak casks. These casks are handmade, are among the rarest casks in the world and considered the finest in which to mature whisky. After years of maturing our casks go on a final maturation at sea voyage for up to 3 months, leaving from Osaka Japan. Kaiyo Means: Ocean Kaiyo Mizunara Oak Whisky 86PF / 750ML Un-chillfiltered made from 100% malted barley. Delicate nose with vanilla, ripe dried fruit and hints of cherry, with a long lingering finish. 96PF Kaiyo Mizunara Oak Cask-Strength Whisky 106PF / 750ML The cask strength version of Kaiyo Mizunara is a stronger, more intense version of the regular edition with everything turned up. The orange peel notes and oak spices on the nose jump out of the glass, the sandalwood and vanilla are bold on the palate, and there’s a lot more concentration of oak on the finish. It’s a more expressive and intense version of the desired Mizunara influence. Extremely smooth with great complexity and a lovely balance of fruit, silky malt, and a touch of dark chocolate. 106PF Kaiyo Whisky Cask Strength Nl 106PF / 750ml “Fully matured in mizunara oak on land and sea, this has tangy orange, ground ginger, fennel seed, cedar, and incense, a little more tightly wound than the standard strength whisky. Juicy orange, quick firecracker spices, and more toffee sweetness; it becomes heavy and thick, flaunting high alcohol, then turns creamier with marzipan, orange Jell-O, and singed oak.” 90pts Whisky Advocate Kaiyo Whisky The Peated 2nd Edition 92PF / 750ML / LIMITED “This is utterly unique; made from imported Scottish peated malt, it spends 2 years in madeira casks, then 6 years in mizunara casks. Light, clean, fruity refreshment: apple, white grape, lingering cigar smoke, coconut macaroons, and ample Japanese oak influence. Apple and watermelon flavors, developing a more sugary fruitiness of Life Savers hard candy, all brushed with gentle spice and a swish of smoke.” 92PF 90pts Whisky Advocate Kaiyo Whisky The Single 96PF / 750ML

TAKAMINE WHISKEY ASAKURA CITY, FUKUOKA PREFECTURE, JAPAN Jokichi Takamine, a Japanese scientist at the turn of the 20th century, managed to create a whisky without malt by using the already centuries-old method of saccharifying grain with koji. While this innovation didn’t make it outside of his scientific work, Shinozaki Distillery is using this technique now in production of Takamine Whiskey. Takamine Koji Whiskey is made with the Takamine Process, using ancient Japanese koji mold to convert starches to fermentable sugars in a process similar to malting barley. Unlike malt whiskey where sugars are extracted in a warm water mash before yeast is introduced to start the fermentation, both the koji and yeast are active at the same time in a multiple parallel fermentation. Takamine Koji Barley Whiskey 8 Year 80PF / 750ML Takamine Koji Whiskey is made with the patented Takamine Process, which uses koji to convert starches to sugars in a process similar to malting barley. This 100% barley ferment is then double distilled and aged in 90% virgin oak and 10% ex-Bourbon casks to give the spirit its natural golden color and deep, lush flavors. Gold Medal SF Wine & Spirits Competition ‘21

What is koji? Koji (aspergillus oryzae) is a mold that grows on grains, breaking the starches into sugars which yeast can then convert into alcohol through fermentation. Koji has been used in Japan for more than 1,200 years to make sake as well as soy sauce, miso, shochu, and other familiar umami laden Japanese specialties. In fact, koji is the national mold of Japan.

“This whisky spends 7 years in bourbon barrels with a 6-month finish in mizunara. Sandalwood, incense, long pepper, grapefruit, cilantro leaf, pencil shavings, and red pepper rice cracker give this a dry, fragrant air. It’s silky with light honey, vanilla, fudge, and peaks with pepper, coconut, then green apple, before a finish of aromatic spices and tangy orange.” 96PF 89pts Whisky Advocate

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