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The tasting |
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Golden amber, beautiful intensity. |
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Aromas of dried herbs mixed with notes of ripe fruit and chocolate. |
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Concentrated and balanced, mimicking the nose with complementary notes of citrus and lemongrass. The finish is marked by a soft, persistent bitterness. |
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The sommelier's advice |
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Serve between 16 and 18°C in a Glencairn whisky glass. |
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As an aperitif, digestif, on its own or for water lovers, we suggest a still, neutral, fresh spring water.
The Japanese sometimes accompany their fish meals with whisky served as mizuwari: the whisky is reduced by two-thirds water and a few ice cubes to give it an alcoholic strength equivalent to that of wine. |
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The distillery |
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Kurayoshi is a gem of Japan. Located in Tottori Prefecture, in the south of Honshu Island, this micro-distillery has been perfecting the delicate arts of blending and refining for a century. Sake, shochu, and brandy have always been crafted in the purest Japanese tradition, thanks in part to the pure waters from nearby Mount Daisen. |
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The Kurayoshi Pure Malt Sherry Cask reveals aromas of ripe fruits and chocolate on the nose, thanks to its maturation in Sherry casks for over 3 years. The palate mirrors these notes, complemented by hints of citrus and lemongrass. The flavor is very balanced. It is subtly finished with spring water from the Tottori desert, and its finish is marked by a lingering gentle bitterness. |
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Non-peated. Blended Malt. 100% malted barley whisky sourced from distilleries across Scotland before travelling to Japan, where it is blended with Japanese whisky. Aged for over 3 years in sherry casks, reduced with Tottori desert spring water. Not cold-filtered. |
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