The star wisteria which gave off unique presence by the spread of sakes in Chigasaki planned it and started the whiskey which Wakatsuru Syuzo of Tonami, Toyama distilled in the world.
It is an introduction message of this whiskey by star wisteria as follows.
Production warehouseman "Wakatsuru Syuzo" of this "ground whiskey" is a long-established store warehouseman of the operation (1862) for Bunkyu two years of the Tokugawa era. Alluvial fan, Hirano, Tonami that opened out in the basin of the Shou River of Toyama. The earth of the abundant harvest that famous clear water quenches brings up tough Masuyama cedar, a golden ear of rice and, at the place that opened on the good old history and a feeling of of the times throbbing pulse and water and the green earth, arouses local brew.
In the area that was full of such nature, Wakatsuru Syuzo acquired a production license of the whiskey from 1952 and produced "real ground whiskey" as well as sake although being small.
I keep this rich soil alive, and all of you thoroughly please enjoy "ground whiskey" using cool and clear underflow water by all means.
◎This taste blends a super long-term storage malt!！
"The malt whisky" which Wakatsuru Syuzo wrestled with for many years has the characteristic of this "ground whiskey". "The malt whisky" which it is said to that mass production and stable supply are difficult.
Even if "few in the thing which is good slowly and carefully without chasing amount of production" with the simple system distillation pot of the traditional manufacturing method like twice to the three times distillation, a local brew storehouse of Toyama, it is a production start for の thought.
Let the raw materials idle in an oak barrel with the barley malt which was full of fragrances slowly and carefully, and I was available, and, by the aging period to bring it up slowly and carefully, the color of a natural barrel brought about rich flavor to colorless transparent liquor and started a mellow taste.
In addition, the shipped whiskey home brew mixed the malt which let you mature more than approximately three years with a thing of alcohol frequency 60 degrees that let you mature for approximately around 20 years and did flavor to 37% after can be set and did a bottle.
The looks are the tastes that the taste of the sum was right clogged up that they shine with the russet that I did slightly, and until the end of it, a mouth opens, and the fragrance of the oak barrel is easy to drink very much while being mellow.
How to drink is
◎It "is recommended ground whiskey" to "the highball" of the topic now!！
Please taste the real "ground whiskey" of a small storehouse different from a major maker in both gangs and two taste again.
(the quotation end)
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