|For the place that could make use of a benefit of Japanese nature in the making of maximum whiskey, we came across the forest of the sand bar.
The blessings of nature which the rich forest is filled with also do taste and the fragrance of the single malt whiskey sand bar wealthily.
A person and the whiskey which a forest forms.
It is a single malt whiskey sand bar.
|I had Kaikomagatake on Yatsugatake, the west to the north, and, in the sand bar distillation place among a deep forest and many clear streams, the harmony with nature was built to giving top priority under the concept called "Shinrinkoen factory".
The first Japanese "bird sanctuary" is established in the private factory, and the very large site of a total of approximately 820,000m2 in area can see the figure of birds approximately 50 kinds throughout the year.
Since the establishment, the sand bar distillation place continues pursuing new taste and fragrance of the whiskey with the rich natural environments.
|The blessings of nature of the sand bar are made use of by "a person" to teach whiskey.
A heart of a craftsman and the skill.
I introduce many feelings to individualize the single malt whiskey criminal court's original individuality which Suntory cultivated by longtime trial and error.
|By the making of whiskey of Suntory, I spend time for fermentation of the wort slowly and carefully.
I make use of longtime study and experience and select carefully by yeast from several hundred kinds.
In addition to Distillers Co. yeast, I draw creamy, fruity taste using yell yeast daringly.
In addition, I perform traditional "tree pail fermentation" slightly longer to promote the function of lactic acid bacterium of the forest in the sand bar distillation place and bring about a tasteful sand bar's original flavor though it is refreshing.
|I divide the wort (unrefined sake) which finished fermentation into 初溜 and 再溜, twice with a copper pot called the pot still and am distilled.
I am particular about open fire in the sand bar distillation place and use all open fire heating-type pot still for 初溜. Open fire of approximately 1,200 degrees Celsius creates more flavor ingredients.
In addition, it is the compound model distillation place that is globally unique, and I make a malt from a light thing to a heavy thing by using the pot still of plural different shapes, and the criminal court divides it.
A barrel, a hogshead, bread jun, a sherry bat. Past record of not only the kind but also one of the barrels person two-handled keg ※Fried condition in 1 and the barrel ※It is warm and, in consideration of 2, controls the aging by using a barrel properly.
The home brew filled the barrel with repeats breathing in the wet atmosphere of the forest in long time and is gradually pregnant with taste and the fragrance only in the sand bar.
※The past record of 1 barrel: Is what kind of liquor matured with the aging of how many times; a career?
※The fried condition in 2 barrels: There is a process to burn the inside of the barrel to revivify the maturational power of the barrel
|I bring about really a great variety of home brew in the sand bar by using different types of yeast and fermenter, pot still and a maturational barrel properly. In that way it makes use of individuality of born individual home brew, and it harmonizes it, and it is the work of the blender that gather up to one whiskey.
I perform a tasting of the home brew of 200-300 kinds a day and ascertain the taste and fragrance, individuality and bring it close to the best whiskey imaging trial and error in spite of being a stack.
Expertise lined in rich experience and sensitivity supports the taste of the single malt whiskey sand bar.
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