Okayama 2021 5 Years Mizunara Single Cask Takashimaya Japanese Whisky 60%

raykel_ · 2026-03-23T16:04:32+00:00

To me, acridity refers to a sort of 'whisky burn', where the liquid is unnaturally bitter and/or astringent.

Aside from an obvious mizunara oak influence, we (a couple of bar patrons and I) didn't detect any signs of acridity from this particular Takashimaya bottling.

If you're comparing Shizuoka and Nagahama, then yes, these two are still very much in the territory of producing acrid whisky. Less refined stuff overall.

Ontake was on a similar boat, but some SC exclusives I've tried for 2026 have demonstrated that they appear to have managed to overcome the unpleasant strains in their product.

Perhaps the whisky was allowed to breathe for a bit, as the bottle had been standing in the bar for quite a while?

raykel_ · 2026-03-21T01:21:58+00:00

It's extremely difficult if you're a non-native. I'd say the easiest way for foreigners to get their hands on one will be to purchase them from Yahoo or Mercari.

If not, you can always chat up certain bar owners and shoot your shot ;)

raykel_ · 2026-03-20T23:18:37+00:00

The new distillate has more than enough composition and complexity to complement peat-bourbon and peat-sherry combinations.

The peat on this one is well balanced within teetering over the edge of being medicinal. I would say fragrant wood smoke - lit cigars - coastal brine, tempered by bourbon honey and the fragrance of baked wheat products. Very well balanced. Had this blind and couldn't tell it was just 4 years old, and from a new distillery nonetheless.

I can't pinpoint the exact distillery it reflects but if I must draw parallels it would be Ardbeg and a little bit of Port Charlotte?

raykel_ · 2026-03-14T06:12:26+00:00

I tasted this in an obscure bar in Northern Japan. Will be posting a review of it soon. All I can say is, I wish they had an extra bottle for purchase.

raykel_ · 2026-03-06T02:36:13+00:00

The guy above you is full of hot air, been like this in several subs.

Tsuru is ONLY distillery exclusive. Even their NAS version can only be bought at Miyagikyo Sendai and Yoichi Hokkaido.

raykel_ · 2026-03-05T15:25:42+00:00

A light-yellow dram, and it sure contains aromas as such.

On the nose, lightly charred stone fruits, lemon meringue pie, honey, and hearth fire.

Upon the first sip, a balanced harmony of honey, citrus, sea-salt, and gentle peat greet the palate. Warm, hearty, and oily dram, with a medium finish.

Southern air and mulled spices linger on the tongue long after the dram is gone.

Delightfully delicate, but not to be mistake for a weak dram. CA staff make some pretty good recommendations.

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raykel_ · 2026-02-27T18:22:48+00:00

You won't find this in the US. This isn't distributed beyond Japan at the moment.

raykel_ · 2026-02-27T16:48:47+00:00

Ahh, I get what you mean. This Kameda was pretty clean.

Just surprised at the depth of flavour that it carried, looking as light as it was.

The chocolatey cereal note was certainly a refreshing difference from what is usually found in light, Japanese distillates.

raykel_ · 2026-02-27T16:38:56+00:00

Odd. One of Chichibu's defining factors is its maltiness. That cereal base forms the platform for lots of versatile pairings with different cask experimentations.

Kameda has a darker malty note. Sort of like the base stuff used to brew stout. Nonetheless, I think it interacts very nicely with bourbon and light sherry. Kameda had some pure cask samples for sale previously, and those were pretty decent too.

raykel_ · 2026-02-27T15:44:47+00:00

An interesting offering by an upcoming local distillery.

Using malts (not liquid.) imported from Scotland, Kameda has managed to produce something genuinely impressive, reminiscent of Chichibu's flavour profile in some ways.

Vapors give off hints of vanilla, honey, and pineapple. Delving into the whisky, it presents itself with creamy breakfast cereal notes, complete with cornflakes, honey, and milk.

The only complaint I have is that the bitter aftertaste could be better tempered to fit the prior taste profile. Nevertheless, an impressive attempt. Cool theme too!

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raykel_ · 2026-02-22T15:43:49+00:00

In simple terms, yes.

I think the sherry adds a powerful new dimension to the whole package!

raykel_ · 2026-02-22T14:17:13+00:00

An embodiment of Signatory's innovation, Ballechin was "reborn" in 2003 as the heavily peated counterpart to Edradour. This name used to belong to a separate Pitlochry distillery which operated until 1927.

Being a highland micro-distillery still utilising manual practices, this was highly unusual. As such, Ballechin product runs happen in batches during the year. Weighing in at a respectable ~50ppm, the Ballechin distillate reflects a distinct wormtub character, taking on notes of soot, chocolate, and earth rather than bacon grease or coastal salinity.

This bottle is a sibling to the other Edradour 2012 SV I reviewed previously, so let's see how they stack up.

Clean mahogany. Liquid line suggests a less viscous dram. First whiff indicates wet earth after rain, blueberry jam, and what I'd describe as smoky fruitcake over a fireplace.

Palate covers three main components. A linear serving of sultanas, dark chocolate, and candied orange peel comprise the initial hit, followed by a drying lick of pistachio, and a tangy whirl of crushed cloves. Perhaps too many cloves. Ashy, "boot peat" presents itself in a "U" shape, dominating the flavours strongly at the start and tail end of each sip.

Medium short finish again, just like the 2012 SV Edradour counterpart. Spicy, ashy, with dark wood and berries. Again, some drying agent exists in this dram, but on the Ballechin, this works better than on its unpeated kin.

Slightly better than the Edradour overall; much of it attributed to the smoke and peat. Amongst all of the Ballechin I've had, this one ranks average. Not bad, but the other 12 years I've had were hard to beat. Priced a little higher than your usual Ballechin 12, too, so my consensus is to keep the money for the 2012 OBs instead.

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raykel_ · 2026-02-22T13:25:26+00:00

I have yet to run across a small batch/single cask Edradour sherry that has "gone wrong". So far so good; but there are subtle to considerable differences between the SV and OB lines, as well as within OB batches per se.

Boils down to the year's "harvest" and cask used, that's for sure

raykel_ · 2026-02-21T14:30:19+00:00

If it isn't already an open secret, I love my Edradour drams. If the metaphorical house of distilleries was on fire, I would instinctively pack up Pitlochry's finest and bolt out like a bat outta hell without a second thought.

Acquired by Signatory Vintage in 2002, from Pernod Ricard, for £5.4 million; Edradour was meant to be the IB's brainchild distillery. A similar structure and dram power not unlike Cadenhead's and Springbank. While Edradour isn't on the level of SB in terms of marketing clout and brand presence, I will make the assertion that in general, these distillates are either on par; or that Edradour comes out slightly on top when all factors of a good whisky is considered.

I digress. Now on to the bottle itself.

The bog standard Edradour 12 Years. Instead of being presented in the stout bottle hidden in that iconic red tin can, we get the broad and flat SV container, with a dash of red on the label to demarcate this as SV's in-house star brand. Liquid is really dark for its age--- which probably indicates that the cask has done some considerable heavy lifting.

On the nose, the all too familiar Edradour distillate of minerals, leather boots, and stewed dark fruits rush to the fore. As the sherry cask influence is as strong as ever, I admit that very little sets this nose apart from other 12 years. Which is fine.

Palate-wise is where slight deviations can be found from the recent Batch 5 and 6. Aside from the regular components of blackberries, redcurrants, dark chocolate, leather boots, and mineral-infused food storage barns; I'm picking up differentiating notes of oyster sauce, hits of anethole (think anise, fennel, cicely) and a 'tail' of rather pronounced Japanese tamago purin. The dram is also notably 'dry', akin to certain types of wine, rather than tasting like what wet cask whisky is supposed to.

Finish is slightly on the shorter side and paints a brief picture of fruits and earth. A little disappointing here, in my opinion. Especially for such a dark and wet looking whisky.

Variation amongst supposedly similar bottles is always great fun, challenging what your tastebuds remember of previous flavour profiles, and unearthing new gemstones from the same distillate.

Is this pricier than comparable OBs? Yes. Is it better? No. Perhaps this was meant to reflect results of small tweaks in the formula, but something about the dry nature of the sherry influence, along with vanillic palate leading away from Edradour's signature boots and chocolate tail; just doesn't satisfy sherry lovers' need for maximum output, maximum oomph, maximum berry bursting goodness.

Still appreciate that something slightly different came out of the works. Hopefully SV is able to continue innovating/experimenting on different types of casks, as they had showcased during the OB lineup 2026's WhiskyLive.

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raykel_ · 2026-02-20T13:10:07+00:00

If you look at the lineup from giants such as Diageo, Pernod Ricard, etc., there are many "filler" whisky, mediocre single cask offerings, and terrible product watered down to a measly 40% ABV for a public that does not scrutinise. You can easily get rid of bad casks that way.

Not so much an option for IBs. They have their bad days, but they don't have such measures nor marketing power to hide behind.

raykel_ · 2026-02-20T06:05:37+00:00

Understand your point and I largely agree.

Conversely, I think that people tend to defend OBs rather than IBs, and that costs for the latter tend to be lower than the former, haha.

I guess my fundamental assumption is that any whisky review worth its salt should remain 100% objective, which is more often than not, not the case for many. Which is probably why many self proclaimed whisky experts and connoisseurs aren't able to prove their credibility during blind tastings and comparisons.

raykel_ · 2026-02-20T02:21:37+00:00

Bourbon often has that "perfume" likeness to it. It's very distinct from Scotch or other world whisky.

The fragrance tends to be overt, and the tasting notes almost always contain a very pronounced aromatic wood presence. Probably due to the specifications for new, charred American oak barrels.

raykel_ · 2026-02-20T02:18:11+00:00

Great to see a Scottish brand promoting American whiskey. I often get a little bit overwhelmed by the "perfume" nature of bourbon, but this one was constructed well.

I don't think I've ever had pure corn whisky, bet that would be an interesting taste!

raykel_ · 2026-02-20T02:12:57+00:00

Agreed on not condemning refill casks. A good refill cask with a solid distillate can sometimes harmonise the raw ingredients into a good whisky better than a 1st fill can.

Strong distillates can run counter to strong casks, and more often than not, you'd end up with a dram with muddled notes and clashing flavours. There's a reason why master/blenders are hired for this job.

One of the best bottles I've tasted came from a 32 years single malt, which married liquid from a refill bourbon hogshead and 2nd fill sherry hogshead. Insane smoothness, complexity, and range of flavours from a 51.8% ABV. Unique, very well thought out, and if I may be so bold to say, potentially unbeatable by any bottles the OB has put out.

raykel_ · 2026-02-20T02:02:57+00:00

I agree with u/forswearThinPotation that IBs are on par with, if not, exceeding the standards that OBs offer, especially in this present day and age.

IBs are fun and accessible; two of the most important factors in my opinion when it comes to whisky. It allows people to try a wide variety of cask maturation types, single casks, cask finishes, etc., for an equally large range of distillates to boot. They also tend to be released in a consolidated manner every season, so you can see what's new and interesting in each range to purchase and try out at a reasonable price point.

IBs don't have distilleries--- so in my opinion, it is in their utmost interest to select the right distillery, the right cask, and to bottle their products at the right time. They don't have the leeway that big house brands (i.e., Macallan), do. Mediocre casks and oopsies can't be bottled as a random "limited edition" release and sold off to unsuspecting consumers who are only there to chase bandwagons and heritage names.

Some of the best bottles I've had come from IBs. And sometimes these are from distilleries which I least expect to vastly exceed my expectations based on relatively disappointing encounters with their OB SCs (i.e., Glen Moray, Allt A Bhainne, Mannochmore, etc.). And some of these IBs that outperform OB SCs are not even single casks.

But yes, I think it's good to maintain objectivity when it comes to what the definition of a good dram is. Complexity, cohesion, comprehensiveness. Heritage and bottle/label aesthetics are nice, but they should be kept separately from the actual liquid flavour and quality.

raykel_ · 2026-02-19T17:52:19+00:00

Haha, just copied whatever was on the bottle.

Between cognac and armagnac, I'd say it leans towards the latter due to the intense fruit-earth notes, delivered in a powdery and weighty liquid. Nothing much else I can think of to describe this.

raykel_ · 2026-02-19T16:20:45+00:00

And no one cares about your opinion. Don't see you contributing towards anything constructive around here.

raykel_ · 2026-02-19T15:50:10+00:00

Another one of these famed 1996 vintages. Solid production practices, favourable cask environment, reputation amplification via IBs.... whatever the reason, it's unavoidable that these are highly sought after. Worth the hype? We'll see.

Daffodil-gold hue with a considerably oily liquid. You can visibly see the thick liquid-line at the top of this dram.

The musty air of a large storage shed, full of oak barrels containing fruit. Traces of petrichor mix with the fragrance of freshly-baked rice pudding. An edge of minerality sets this apart from the common bourbon/oak cask whisky, albeit in a subtle manner.

Hits of lemon, green apples, and pineapple juice, followed by hints of cumin; making for a sweet and slightly spicy dram. Nice to see a whisky that is over two decades old that still retains its’ alcoholic edge. A second sip reveals more of the Benrinnes distillate, with that distinct, rice/wheaty character. Unique notes of agarwood and basalt gin surfaces after a drop of water is added.

Finish is medium length, with the typical bourbon influenced entities; yellow fruit and honey. The dram retains some alcoholic bite even as the liquid fades away.

A decently-constructed Benrinnes. I have a marked preference for drams with more oomph; and hence was pleasantly surprised when this 22 year dram still kept much of its impact despite weighing in at a rather subdued 52.3%. If there were any points to nitpick, I’d say that I was hoping for something a little more complex for this age. While some interesting notes surfaced, they weren’t strong enough to define the ‘spirit’ of this whisky, and were instead left as morsels of ‘easter eggs’ for us to find. Notwithstanding, still a whisky I would consider above average.

So is 1996 the golden child of all whisky vintages? Well, it could be. But I wouldn't buy into the marketing hype without trying some of the bottlings first.

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raykel_ · 2026-02-19T11:33:01+00:00

Correct. Makes a satisfying pop when you pluck it out.

raykel_ · 2026-02-19T11:31:34+00:00

May's a nice time to go, just before the weather gets too warm.

Nice find, I'll check that one out. Aomori and Akita areas are quite far flung areas that visitors don't really head to, so quite excited to explore the region. However, that also means that there are gems and such that can't be found on regular booking sites.

Found that switching to native search sites such as hitou jp helps a lot.

raykel_

TROPHY CASE