Distiller Notes
Yamazaki Whisky is Suntory's flagship single malt whisky. It is a pure gold color. On the nose, aromas of peach, pineapple, grapefruit, clove, candied orange, vanilla, and Mizunara (Japanese oak). On the palate, coconut, cranberry, and butter. Sweet ginger and cinnamon on the long finish.
From Yamazaki was born the surprising, delicate yet profound experience of a Japanese single malt whisky. Spiritual and deep, made at Yamazaki Distillery, the soulplace of Japanese whisky, its signature multi-layered taste is highly praised by whisky connoisseurs all over the world. Today, Suntory Single Malt Whisky Yamazaki Whisky is not only the No.1 single malt whisky in Japan, but is enjoyed in more than 35 countries.
Proof: 86
Professional Ratings
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Whisky Advocate
The first thing you notice is the elegant fragrance of lychee, spring blossoms, lily, rosewater, and raspberry meringue. Deeper in, grassy notes with star fruit, kumquat, and kaffir lime leaves. The flavors offer perfection in their simplicity: silky honey, soft spices, crystalized pineapple, barley sugar, lemon, and orange. On the finish, the spices chatter on and on as the sweet citrus and honey fade in and out. One to cherish.
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Wine Enthusiast
Smokiness is the defining characteristic of this golden single malt. The aroma is distinctly fruity, mixing fresh apple and tropical fruit with a touch of vanilla. But from the first sip, it's all about the smoke, with just a little bit of fruit peeking through to the spicy, slightly hot finish.
Sharing a great deal with Scotch in terms of production methods and ingredients, today’s hugely successful commercial market of Japanese Whisky owes much to the research of Masataka Taketsuru. In 1918, this Japanese national travelled to Scotland with the intention of studying organic chemistry but instead became fascinated with Scotch Whisky production. Similar to Scotch Whisky, Japanese Whisky also uses malted barley as the fermentation base and long-term aging in wooden barrels. However, the often-used Mizunara oak, rather than French or American oak, imparts uniquely spicy and citrus-like characteristics to a Japanese Whisky.