Whiskey "Santori": reviews. Whiskey "Santori Kakubin", "Santori Old"

Milk is also milk in Africa. Is this a common saying in relation to whiskey? Yes, if the classical Scottish technology is observed. And the more so whiskey becomes like an authentic alcoholic drink, if it is produced in the area, according to climatic characteristics reminiscent of Highland. It's hard to believe, but the Yamazaki township in Japan is very similar to the Scottish mountainous region. At least, whiskey "Santori", which will be discussed in this article, is typed there a generous aroma of peat haze. About how this beverage is made and what are its taste characteristics, read below.

History of the brand: preparation for production

At the end of the XIX century the glory of Scotch whiskey reached Japan. For a long time the drink was imported. And in 1917, long before the appearance of the Santori whiskey, a certain entrepreneur Shusey Setsu decided to establish his own whiskey production. The Japanese approach everything thoroughly. Therefore, the first step was a competition among students at the University of Osaka. The winner was Masataka Taketsura, whose ancestors had long been engaged in the production of sake. This young man also went to Scotland to develop his skills in distillate distillation. He spent two years in the country. He studied at the Faculty of Chemistry at the University of Glasgow, and later worked as an intern at the distilleries Longmorn and Hazelbarn. In Japan, Masataka returned in 1921. He brought with him a large baggage of experience, as well as a Scottish wife, Rita Coauan. But the country of the waxing sun during this period experienced a period of economic decline, and Shusey Setsu had no money for the foundation of the distillery.

The birth of the company Santori

Ambitious plans of Masataka Taketsura managed to be realized with the help of another entrepreneur - Shinjiro Tori. He ran the company Kotobukiya, which produced local kinds of alcohol. Already in 1923 in the mountain town of Yamazaki earned a distillery. The first alcohols were obtained the following year. In 1929, first Japan, and then the whole world learned about whiskey "Santori". The name is composed of two words: English sun - the sun, and Tori - the name of the head of the firm. A winemaker, which, in effect, ensured the success of products, in 1934 broke with "Santori". He founded his firm Nikka and built a distillery in the town of Joichi. The Second World War and the defeat in it of Japan caused great damage to the whiskey industry in the Land of the Rising Sun. But already in the sixties of the last century the business was again established.

Production technology

Obtained a solid education Masataki Takettsuru established the process of manufacturing whiskey, as close to the classic Scottish. Here, by all rules, double distillation is carried out and pot still are used - special distillation cubes. Initially, even malt was bought in Scotland, although now the company Santorie makes its whiskey mainly from domestic raw materials. As for beverages from grain crops, then maize appears in Japan. The whiskey ripens, as expected, in oak barrels from sherry and bourbon. The firm buys containers abroad. But also does not refuse innovations. Along with the American and white Spanish oak, Santorie uses precious wood from the Japanese Mizunar tree. The firm has eighty thousand barrels for ripening the drink. Recently she also opened her malt house.

Product range

To date, Santori is the most popular whiskey brand in Japan. The company produces both cereals, blends, and mono-malted drinks. In the eighties of the last century, new distilleries were opened in the cities of Shito and Khakusu. At the first, only a grain beverage is produced. At the moment the company produces eight types of whiskey "Santori": Kakubin, Hibiki, Yamazaki, Imperial, Royal, Reserve, Old and Hakusu. This last brand is especially close to Scottish and pleases consumers with a slight smell of peat haze. In Japan, it is customary to use whiskey during lunch. That's why Santorini Hakusu is great for seafood dishes. Most of the company's products are sold domestically. The 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 - Suntory Shirofuda (which means "White label"), born in 1929 with the light hand of Masataka Takettsuru, gave impetus to the emergence of others. To date, the most sold brand of the company is whiskey "Santori Kakubin". The name refers primarily to the container in which the drink is poured. In Japanese, Kakubin means "square bottle". This is the oldest of the existing brands of Santoria. She was born in 1937. But not only the original faceted bottle in the form of a tortoise shell creates a formula for the success of this brand of alcoholic beverage. Whiskey "Santorini Kakubin" reviews are called very soft and refreshing. It is easy to drink, despite a solid fortress of forty degrees. Use this drink experts recommend during dinner (perfectly combined with a grill and a steak) or as an aperitif. Its amber color is natural, no "caramel" dyes have been added.

Whiskey "Santorie Old"

This brand was put into production in 1940, but because of the war, its sales temporarily stopped. "Santori Old" - the second most popular variety in Japan. Whiskey has a classic fortress of 40 degrees, but it is easy to drink - even without soda and ice. The drink is incredibly rich and seasoned bouquet, and the taste in something similar to bourbon, sweet and pleasant. From Scottish ancestors, it has a lesser degree of "smoke" and "peatiness", which may even appeal to the ladies. The Japanese - docks in the design of goods - and this time showed their skill, having put on the whiskey "Santori Old" in a round black bottle, reminiscent of an antique lacquered casket. The alcohols for this brand last eight years. As for production, this drink was born from an equal ratio of grain and single malt whiskey.

The variety of Suntory Yamazaki

Distillery in the city of Yamazaki is the oldest in the empire "Santori". Therefore, professionals in the field of whiskey production had time to experiment and create several brands, differing from each other by aging and blending of spirits. All of them have a fortress in 43%. A twelve-year-old drink has a balanced taste and a rich, delicate aroma. Since the Japanese are accustomed to using whiskey for dinner, there is no porosity in the stamps. Japanese whiskey should be well combined with thin dishes of fish and seafood. Eighteen-year-old and 25-year-old "Santori" - whiskey, created from mono-alcohols, aged in barrels, where sherry had previously ripened. Drinks from the Yamadzaki distillery are distinguished by shades of dried fruit and woody notes.

Hakushu

Distillery in Hakusu was opened in the 70s of last century. It is located in the forests on the slopes of Mount Kaikomagatake. The climate there resembles a Scottish one. Mountain streams, passed through a filter of granite rocks, give the softness of the drink. 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 is champagne. At the eighteen-year-old whiskey "Santori", the reviews revealed shades of quince, mango, smells of jasmine, dry grasses and gentle peaty haze. A mature 25-year-old drink surprises with a sweetish taste of creme brulee and pineapple. The bouquet is dominated by lavender and sage with a hint of smoke and cypress. In the aftertaste are read notes of caramel and fruit.