Thanks for starting this thread Adam!
I’m a fan of Japanese whisky, I have started to collect 12 years ago and visited all major whisky distilleries in Japan.
I would like to start with my first Seiko quartz chrono in 90s and Nikka blended whisky
I had few bottles of Taketsuru 竹鶴, where 21 YO is my favorite. I remember the last bottle I bought was only ¥6800 in the airport in 2013.
Taketsuru 竹鶴 is named under “Father of Japanese Wishy - Taketsuru Masataka 竹鶴政孝”, with a blend of two different Nikka single malt: Miyagikyo 宮城峡 and Yoichi 余市
Where obviously it carries both characteristics. It’s well balanced and suitable for all circumstances: on rock, straight, eastern or western cuisine, anything anytime...
Tasting note from Master of Malt:
Nose: Plenty of oak influence with hint of prunes and soy sauce. Cocoa, espresso beans, almost a touch of anise.
Palate: Spices, black pepper, loads of tangy sherry, hints of turmeric and other spices.
Finish: Long, good oaky grip with a perfect balance of spice.
The Samurai Nikka blended is more for decoration or fine for mixing cocktail.
The Nikka Whisky from the Barrel is a mix of malt and grain whisky, value for money and always have stock.
The Taketsuru Highball (in can) is nice for summer with only 7% of alcohol, available for limited time only.
Edited: adding the Tsuru 鶴 17 YO hiding deep inside my cabinet. This is the old bottle and box, I finished the transparent bottle long time ago and can’t recall it’s taste...
Ok, as this is a Seiko forum, I have to talk about the quartz chrono... nothing really worth to highlight, just my first Seiko :-)
I will prepare separate posts for Hibiki 響, Yamazaki 山崎, Hakushu 白州, Yoichi 余市, Miyagikyo 宮城峡, Karuizawa 軽井沢 etc
Hope I did not hi-jack this thread, just a little sharing.
P.S. Story of Taketsuru Masataka 竹鶴政孝:
https://www.nikka.com/eng/story/founder/
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