This diversity is rare among grain whisky distillers as most only produce the heavy type. The heavy-type grain whisky is distilled through two columns, the medium-type through three columns, and the clean-type through four columns. Using mainly corn grain and a continuous multiple column distillation process, the Chita Distillery makes three types of grain whiskies. On the misty, calm shores of Chita Peninsula, Keizo built a distillery dedicated to creating the highest-quality Japanese grain whisky. In 1972, Keizo Saji-Suntory's second Master Blender-took a momentous step forward in pursuing Shinjiro Torii’s vision for diverse and truly Japanese whiskies blessed with the riches of Japanese nature and craftsmanship. The launch of Akadama Port Wine with its iconic “advertising” in 1907 marked Shinjiro Torii’s first success-and made him crave more. The result: the Akadama Port Wine*-a fortified wine made with Spanish wine. Obsessively mixing and layering tastes and aromas, he cultivated his skills as a craftsman of liquor. Instead of relying on already existent wines, he learned to blend wines in order to develop a flavor profile adapted to the subtle Japanese palate. Shinjiro met this challenge by creating something unique. Yet, as Shinjiro worked tirelessly to educate and develop the people’s appreciation for Western wines, he learned that this was a difficult challenge. He set out to introduce that culture to the Japanese people through the sale of Western wines. The sophistication of Western wines and spirits -their cultural depth and wealth, rituals and savoir faire-inspired Shinjiro. Against the backdrop of the Japanese Meiji Era, a period of rapid modernization during which Japan opened its eyes to the West for inspiration, young Shinjiro grew into an enterpreneur, maker and doer. In a world of so many whiskeys, this world whiskey is a decent option to add to your home bar.Founded in 1899, Shinjiro Torii built the House of Suntory with a singular vision: to craft quintessentially Japanese spirits that would suit the delicate palate of his people. Again, even if it’s not marketed specifically as such, Ao seems like a great cocktail option, but would also be enjoyable over a large ice cube. Ao won’t be a substitute for your favorite bottle of Japanese whisky, or any other bottle for that matter, but that doesn’t seem to be the point. This is a whiskey that grows on you as you sip, with unraveling layers of complexity slowly revealing themselves. Then again, maybe that’s not the point maybe the point is to simply enjoy the melding of literally different worlds in whiskey form. But there’s a hint of that Irish fruitiness, followed by some bourbon vanilla, with a dash of Canadian sweetness rounded out by some malty citrus. Can you taste the different elements that each whiskey brings to the palate here? Well, maybe, but it’s difficult to say since there are some overlapping characteristics among them. The mouthfeel is notably creamy, with rich, syrupy notes of milk chocolate, oak, maple syrup, brown sugar, honey and a hint of tannin and spice on the finish. The nose is full of vanilla, caramel and some bright citrus and berry notes, a pretty intriguing way to start off here.
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