Kirin Fuji Sanroku

WHISKY KIRIN FUJI SANROKU

BOTTLE NOT CARTONED 700ml

Kirin Fuji Sanroku is a whisky rather rare mainly because until recently it was not exported from Japan: to prevent the Japanese from running out of supplies of their beloved whisky, exports were limited and for some products consumption was only internal. The Fuji Gotemba distillery was founded in 1973 in the city of Gotemba, a few steps from Mount Fuji, hence the company name. In a few decades the distillery has become a colossus, with a monstrous production capacity of 12 million liters a year, even beyond the Scottish Glenfiddich and its 28 stills. From this enormous productive strength comes this Kirin, a blended whisky Japanese composed of whisky of grain and a percentage of whisky of peated malt, with an undeclared refinement, but in any case for at least three years in oak barrels.

TASTE: The rather high alcohol content allows an above average intensity, even if the sweet notes make it tameable even for untrained palates. The fruity notes found on the nose continue, with apple and cereal biscuits followed by spices, cinnamon and black pepper. Sweet notes of vanilla and candied orange peel close.

AGING: American oak barrels ex Bourbon (Four Roses).

ADDITIONAL DETAILS ABOUT WHISKY KIRIN FUJI SANROKU

Since 2016 this precious blend has been available all over the world, after a period of several decades in which the manufacturing company has preferred to keep stocks for the domestic market, both to keep your favorite product inside the home and to avoid collide with i whisky of the world who, more often than not, have a more incisive character than that of Kirin Fuji Sanroku, winning the boxing match on points yet erring on elegance and refinement.

The consumption of whisky in Japan has a particular history and the only possible way to fully understand the love of the Japanese people for whisky is going to visit one or more whisky bars, places where the collections can be admired, with bottles that do not exist elsewhere both of Japanese products and of other countries, of which Scotland obviously takes the lion's share. A distinctive element is the consumption of whisky even at the table, with an important dilution with water and ice, simply to accompany the dishes with a slightly alcoholic drink but with the scents and aromas of whisky from.

This custom may seem to us to be a use that is not exactly respectful of the raw material, by diluting it excessively the prerogatives of a good whisky, but the history of consumption in Japan believes otherwise, and indeed it is an experiment that we suggest to do at the table, with elaborate dishes but always linked by elegance. We are sure that a sip of Kirin Fuji Sanroku with an important addition of water (this too, if possible, selected) can be a much more than pleasant accompaniment for anyone, even for those who claim not to love whisky neither smooth, nor stretched, nor on the rocks.