Milk - it is milk in Africa. Is this a common saying about whiskey? Yes, if classic Scottish technology is respected. And even more so, whiskey becomes like an authentic alcoholic drink if it is produced in an area reminiscent of Highland in climatic characteristics. It's hard to believe, but the town of Yamazaki in Japan is very similar to the Scottish Highlands. At least the Santori whiskey, which will be discussed in this article, gathers a generous aroma of peat smoke there. Read about how this drink is made and what its taste characteristics are.
The history of the brand: preparation for production
At the end of the 19th century, the glory of Scotch whiskey reached Japan. For a long time, the drink was imported. And in 1917, long before the appearance of Santori whiskey, a certain entrepreneur Shusey Setu decided to establish his own whiskey production. The Japanese approach everything thoroughly. Therefore, the first step was a competition among students at Osaka University. The winner was Masataka Taketsuru, whose ancestors had long been engaged in the production of sake. This young man also went to Scotland to develop his distillate distillation skills. He spent two years in the country. He studied at the University of Glasgow's Department of Chemistry, and then worked as a trainee at the Longmorn and Hazelbarn distilleries. Masataka returned to Japan in 1921. He brought with him a lot of experience, as well as his Scottish wife, Rita Kouan. But the Land of the Rising Sun at that time was going through a period of economic recession, and Shusey Setu already had no money to establish a distillery.
Birth of Santori
Masataki Taketsuru’s ambitious plans were realized with the help of another entrepreneur - Shinjiro Tori. He ran the Kotobukiya company, which produced local types of alcohol. Already in 1923, a distillery started operating in the mountain town of Yamazaki. The first alcohols were obtained the following year. In 1929, first Japan, and then the whole world learned about Santori whiskey. This name consists of two words: English sun - the sun, and Tori - the names of the head of the company. And the winemaker, who, in essence, ensured the success of the products, in 1934 broke with Santori. He founded his company Nikka and built a distillery in the town of Yoichi. The Second World War and the defeat of Japan in it caused great damage to the whiskey industry in the Land of the Rising Sun. But already in the 60s of the last century, things got better again.
Production technology
Having received a thorough education, Masataki Taketsuru set up the process of making whiskey, as close as possible to classic Scotch. Here, by all rules, double distillation is carried out and pot still is used - special distillation cubes. At first, even malt was purchased in Scotland, although now the company “Santori” makes its whiskey mainly from domestic raw materials. As for drinks from cereals, corn is one of those in Japan. Whiskey matures, as expected, in oak barrels of sherry and bourbon. The company buys containers abroad. But he does not refuse innovations. Along with American and white Spanish oak, Santori uses precious wood from the Japanese Mizunara tree. The company has eight hundred thousand barrels for ripening the drink. Recently, she also opened her malt house.
Product range
Today, Santori is the most popular brand of whiskey in Japan. The company produces both cereals, blends, and mono-malt drinks. In the eighties of the last century, new distilleries were opened in the cities of Shito and Hakushu. The first produces only a grain drink. At present, the company produces eight types of whiskey “Santori”: “Kakubin”, “Hibiki”, “Yamazaki”, “Imperial”, “Royal”, “Reserve”, “Old” and “Hakusyu”. This last brand is especially close to the Scottish one and delights consumers with the light smell of peat haze. In Japan, it is customary to use whiskey during lunch. Therefore, Santori Hakusyu is excellent for seafood dishes. Most of the company's products are sold domestically. Exporting countries of whiskey “Santori” - China, Taiwan, Great Britain.
Suntory kakubin
It's time to take a closer look at the eight brands of the company. The first name is Suntory Shirofuda (which means “White Label”), born in 1929 with the light hand of Masataki Taketsuru, gave impetus to the appearance of others. Today, the best-selling brand of the company is whiskey "Santori Kakubin". The name refers primarily to containers in which the drink is poured. In Japanese, Kakubin means "square bottle." This is the oldest existing Santori brand name. She was born in 1937. But not only the original faceted bottle in the shape of a tortoise shell creates the formula for the success of this brand of alcoholic beverage. Whiskey "Santori Kakubin" reviews are called very soft and refreshing. It is drunk easily, despite a solid fortress of forty degrees. Experts recommend drinking this drink during dinner (goes well with grill and steak) or as an aperitif. Its amber color is natural, no dyes of the “caramel” type have been added.
Whiskey "Santory Old"
This brand was put into production in 1940, but due to the war its sales temporarily ceased. "Santori Old" is the second most popular variety in Japan. Whiskey has a classic strength of 40 degrees, but it is drunk easily - even without soda and ice. The drink has an incredibly rich and seasoned bouquet, and the taste is somewhat similar to bourbon, sweet and pleasant. It differs from the Scottish ancestor by a lesser degree of “smokiness” and “peatiness”, which may even please ladies. The Japanese - the docks in the design of goods - and this time showed their skill by clad Santorie Old whiskey in a round black bottle that resembles an old lacquered small chest. Alcohols are aged for this brand for eight years. As for production, this drink was born from an equal ratio of grain and single malt whiskey.
Variety Suntory Yamazaki
Yamazaki Distillery is the oldest in the Santori Empire. And therefore, professionals in the field of whiskey production managed to experiment and create several brands that differ from each other in the aging and blending of alcohols. All of them have a fortress of 43%. The twelve-year-old drink has a balanced taste and rich delicate aroma. Since the Japanese are used to drinking whiskey at dinner, there is no overflow in the stamps there. Japanese whiskey should go well with thin dishes of fish and seafood. Eighteen-year-old and 25-year-old Santori are whiskeys made from mono-malt spirits aged in barrels where sherry was previously ripened. Drinks from the Yamazaki distillery are distinguished by shades of dried fruits and woody notes.
Hakushu
The Hakushu distillery was opened in the 70s of the last century. It is located in the forests on the slopes of Mount Kaykomagatake. The climate there is reminiscent of Scotland. Mountain streams passing through a filter of granite rocks give the drink softness. The 12-year-old whiskey is dominated by the taste of kiwi, green pears and mint, softened by the aroma of apples and basil. The color of the drink resembles champagne. In eighteen-year-old Santori whiskey, the reviews discerned shades of quince, mango, smells of jasmine, dried herbs and gentle peat smoke. A mature 25-year-old drink surprises with the sweetish taste of creme brulee and pineapple. The bouquet is dominated by lavender and sage with a hint of smoke and cypress. The aftertaste reads notes of caramel and fruit.