Kirin Fuji-Sanroku Signature Blend 700ml
SKU
KIFSBLENNV UCAU
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Fuji Sanroku which means "at the foot of Mount Fuji", is produced in Fuji Gotemba distillery, opened in 1973.
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Each cask used in this blend is hand selected by Kirin's Jota Tanaka, the 2017 icons of Whisky Master Distiller.
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Crafted using rain and melted snow from the top of Mount Fuji.
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1 or more bottles$179.00
Editors notes
A Japanese blended whisky rarely seen around these parts of the globe, this is the Signature Blend from Kirin Fuji-Sanroku. Kirin is one of the biggest producers of drinks in Japan, with its Fuji Gotemba distillery producing whisky and more in the foothills of Mt. Fuji.
Smooth and velvety, caramel sweetness that coats the palate, accompanied by luscious notes of honey and toffee. The influence of the American oak barrels becomes apparent, imparting subtle hints of vanilla and a gentle spiciness that adds depth to the overall profile.
Details
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Tasting Profile
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Light (Light)Full (Full)
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Sweet (Sweet)Dry (Dry)
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Aroma
- Cedar
- Leather
- Smoky
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Palate
- Cedar
- Leather
- Smoky
Food Pairings
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Cheese
Critic Scores & reviews
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Whisky Advocate
90"Fuji-Gotemba Distillery’s talent for grain whisky is evident here, with a nose of waxy green leaves, whole peppercorn, and fleeting glimpses of lemon peel, lime zest, and white peach amid the airy, floral top notes. It has a serene, calming quality to it. Spicy pepper, orange peel, mouth-coating vanilla, creamy toffee, and crunchy apple, with a clean finish, like orange flesh laid out on hot stones. (90 points - whiskyadvocate.com, reviewed by: Jonny McCormick.)"
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Jim Murray's Whiskey Bible
92"Jota Tanaka, Kirin’s chief blender, utilizes all the versatility of the complex production at Fuji Gotemba Distillery to create this truly superb non-chill filtered whisky. The dark vanilla, toffee brittle, macadamia nuts, heady incense, and singed oak have instant appeal. Sweet popcorn smothered in milk chocolate rotates through cherry, damson, and red apple, settling on a palate of toffee apple spiked with pepper and liquorice. Tingling spices on a drying finish."
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Locations
Japan
Although Japan has a long history of viticulture and grape cultivation for table consumption, domestic wine production with locally produced grapes is much more recent (late 19th century). Today, more than 200 wineries exist in Japan. The Japanese are producing wines in a range of climates and areas throughout the country, from mountains and valleys to coastal areas, with Japan generally seeing more rainfall and humidity than the major wine-producing areas of Europe. The main winemaking region, which accounts for roughly one-third of domestic production, is in Yamanashi Prefecture. Other regions include Hokkaido, Nagano, and Yamagata. Japan cultivates a wide range of grape varieties; however, most of these are for table consumption, with only a small percentage used in domestic winemaking. Though technically no grapevines are native to Japan, the Koshu white wine grape has evolved locally over the centuries, and many consider it an indigenous variety. Koshu generally boasts citrus aromas, including grapefruit and lemon, light acidity, and lower alcohol. Other varieties include Muscat Bailey A, a red grape; Merlot; Chardonnay; Cabernet; Kerner; and Sauvignon Blanc.
Japan Multi Regional
Until October 2018, there were few rules regulating labelling on Japanese wines in Japan’s quickly burgeoning wine industry. This proved confusing for many consumers, who had little information to identify what was in a given bottle of domestic wine. What’s more, some ‘Japanese’ wines comprised local grapes blended with imported grapes. These recent regulations now serve as a foundation for an appellation system that requires where grapes are grown to appear on wine labels. This, too, is not without its challenges, as many wineries don’t own their own vineyards and still source fruit from multiple regions. With these rules, however, only wines made from 100%-domestically-grown grapes can say ‘Japanese wine’ on the label. The rules have also established a new geographical indication system that restricts the use of place names to wines that consist of at least 85% of fruit from that place. Plus, if a Japanese wine wants to include the grape varietal on the label, there must be more than 85% of the varietal in that wine.
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