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Product Description
A very long-aged single grain whisky from the now-defunct Kawasaki distillery in Japan. This venerable spirit has been bottled as part of the wildly successful Ichiro's Choice range from Number One Drinks Co.
Product Facts
Product Facts
Bottler
Number One Drinks
Age
Vintage
Bottling Date
2009
No of Bottles
432
Country
Japan
Cask Type
Refill Sherry
Chill Filtered
No
Colouring
Yes
Kawasaki 1976 33 Year Old Ichiro's Choice Grain
70cl / 65.6%
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30-Day returns policy
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While we endeavour to provide full and accurate information on our website, there may be occasions where producers have updated their recipe or failed to provide full details of their ingredients and processes. This may affect factors including the product style and allergen information, and we would advise that you always check the label and not solely rely on the information presented here. If you are at all uncertain about a product then please contact our customer service team before purchase.
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Sell my bottleTasting Notes
Tasting Notes
Tasting notes by Whiskyfun (Serge Valentin)
Colour
Pale amber.
Nose
To be honest, this one smells much more of old rum than of whisky, even grain whisky at first nosing. Sugar cane, orange zests, whiffs of fermenting grass, a little maraschino… With water: wow! Much more on soy sauce, parsley, balsamico, leather and a little hessian. Also bananas flambéed. Gets also a little musky. Water works very well.
Mouth (neat)
Very thick, rich, infused with many many spices. Cough drops, honeydew, fir liqueur. This thickness makes it taste much smoother than expected considering the very high ABV. With water: some carefully made artisanal gingerbread. Various honeys and just a little varnish.
Finish
Long, rich, coating, between pine resin and bananas flambéed. Comments: this baby is rather richer and heavier than most Scottish grains, even very old ones. Maybe a tad decadent? SGP:661 - 89 points.
Comment
The very rare Kawazaki grain distillery in Japan is now closed. Let’s see if it’s a shame. BTW, when seeing the very high strength of many old Japanese whiskies, one may wonder if they aren’t using cling film in the warehouses… Or if it’s only a matter of air dryness and temperature?
