A Sip and A Thought (Housecalls): Japanese Whiskys, Part 2

CONROE, TX -- Last week when I left you in the lurch, running off with diarrhea of the mouth, and failing to mention the tasting of the Japanese Whiskys at the April Sound home of my friend Techno Dude. I had joined him and his good friend Patrick for an inaugural event for his YouTube channel about fine refreshments. Well this week, you will find out what I tried, and how it tasted. Being videoed giving your opinion is quite a departure, from sipping at a bar, and stream of consciousness writing thoughts on my reMarkable tablet. I’m used to writing about one drink, with my opinion on how it tasted, and all other aspects, as well the atmosphere involved, and that’s it. Well, here I’m tasting eight Oriental whiskys and hoping that I can stand at the end of the episode.

Thankful Mrs. Techno Dude set out a spread of sandwiches, chips, and cookies, because I only had a salad for lunch, and I know sipping whisky is not so pleasant on an empty stomach, so I started eating. Sandwich after sandwich, they weren’t from a sandwich shop, but catered. I finished off ham, roast beef, turkey hoagies, and not to mention Italian, and if there was any Grey Poupon in the house, I would have had more. I chipped my way through the selection of potatoes on hand, and cookied my way to making my glucose meter mad at me again. Then we started. I’ll highlight 6 of 8 whiskys tasted.

The first Japanese Whisky we tried was ‘Toki Suntory,’ which is a blend that comes from the House of Suntory’s three distilleries, which upholds the hundred years tradition of distilling in Japan, but they are also innovative with the influence of fruits, citrus, and spices. TS is a clear gold offering, with a light and fresh aroma, with hints of pears, apples, and citrus, but also spices like vanilla. On the palate it delights in a chew of exotic fruits, coconut, peppermint, with a hint of Worcestershire sauce, probably tamarind, and some earthy thyme. It had a wonderful light and smooth taste. Going down the gullet, kidding, the finish has a hint of sweetness, and still with the vanilla, but the ending has a peppery spice and ginger. It wasn’t overpowering, since generally, Japanese Whisky’s are a few points lower ABV than their American counterparts.

‘Kaigan’ is another blended whisky. Straw in color and complex, it’s less about fruit with this one, but more about spices, nuts, grasses, oils, with hints of smoke, and a grilled apple pear mixture into the mix. The aroma reveals hints of star anise and incense, and the tangy flavor of lemon verbena, with a touch of the grill. The taste was a bit dry in the middling sort, but tingled the palate, which is when the nutty flavor of water chestnuts hit, along with the citrus hint from the lemon grass accompanied with a kick of spice with ginger. I loved the finish of the Kaigan, it was smooth and buoyant, redolent with the lingering taste of citrus and spice.

The third whiskey, ‘Tenjaku,’ has a bright golden appearance. It's nicely balanced and has a mild profile. On the nose the sensations include pear, apple, with notes of citrus, and slight floral undertones along with vanilla. With the first touch on the palate you’ll savor vanilla, honey, hints of spice along with fresh pears and apples. The finish may be a bit direct, but the aftertaste lingers with sweetness, and a mild hint of smoke from the 12 year oak barrel.

Another offering from the House of Suntory, ‘Hibiki Harmony,’ does bring about a sense of peace about oneself, then again it could be associated with the first three ounces of whisky taken, but I was still OK with all the food I ate. HH is a top rated blend known for its artistry and elegance, and the blend yields to the quality of Japanese craftsmanship that is both approachable and sophisticated. Hibiki’s amber hue is pleasing to the eye, and the aromas on the nose are floral, and reminds one of apricots, honey, and orange blossom. There is a hint of herbs such as rosemary and a further woody element. For taste, it’s agreeable and smooth to the palate, with sensations of honey and chocolate, and just a tinge of bitter from orange peel, and a cinnamon spice kick, along with a hint of Japanese oak, from the Mizunara cask. Hibiki Harmony completes the journey with a finish that is subtly sweet and spicy, lingering with a hint of incense.

After a break in which I ate a few more sandwiches to keep my senses. I weighed myself the following day, and I had gained almost three pounds. The things I do for my readers.

Next was the ‘Sensei Mizunara,’ which is blended to about 3% lower ABV than the average Japanese whisky. The color can vary from a darker gold to amber, depending on the aging length. Its inviting aroma is reminiscent of oak, caramel flavors, as well coconut, sandalwood, spicy incense, along with hints of citrus and floral notes that are pleasing to the nose. On that palate, the cask made of the Mizunara Oak gives the sense of oriental spice, and a subtle oily texture, with hints of orange peel, honey and dried fruits. The finish is long and smooth highlighting the spice, a hint of sweetness and pleasing fragrance from the oak.

The last Whisky, ‘Nikka Coffey Grain’ so named because of its production in a coffey still, is more in line with the ABV 45% grain whiskys of North America, and contributes to a distinctive flavor profile that makes it a popular whisky producer on the island nation. The company founder visited Scotland prior to WWI to learn about making whisky and started his own company in 1934. Its bright gold hue is rightful in denoting one of the best, if not the best whisky of all Japan, and of our tasting panel. On the nose it is sweet and vibrant, with hints of tropical fruits, such as pineapple and banana, coupled with vanilla, caramel, and melon for sweetness. The palate revealed the same tropical notes with a citrus addition, and it was rich and well rounded with a silky, nearly creamy texture. The finish was pleasurably long and sweet, with the lingering vanilla and caramel aspects pleasantly accompanying the hint of the oak, and the influence of the spice that was enjoyable on its fade.

I actually had nine one ounce glasses of whisky throughout the evening, and my strategy of eating like all get out was very helpful. I spent about six hours at Techno Dude’s house altogether, and laughed and joked with everyone for a good while after the tasting. I stuck to water and sodas afterwards, while Techno Dude drank beer, but of course he was at home. By 10:30 pm I drove back home with no problems, having lost no use of my faculties. In fact, I wrote Part 1 of the column before I retired to bed. I truly enjoyed the evening, and look forward to the next one in August.

Alcohol Disclaimer: This column is intended for entertainment purposes only. Please drink responsibly, not just for yourself, but for others around you.

Ruben can be reached at: ruben@montgomerycountynews.net