The history of Japanese whisky is relatively new, with full-scale domestic production starting in the mid-19th century. However, it has garnered high praise internationally for its delicate flavors, establishing itself as one of the world’s top five whiskies.

‘One notable feature is the use of Mizunara oak barrels,’ explains Masahiro Hiramitsu, who operates a members-only malt bar. ‘While globally, white oak and common oak are more common, Mizunara barrels, also known as Japanese oak, impart a unique aroma reminiscent of sandalwood and incense.’ ‘Additionally, meticulous quality control, including precise temperature management by Japanese craftsmen, contributes to its distinctively delicate flavor profile, unparalleled elsewhere. Moreover, because production is primarily aimed at domestic consumption, quantities are extremely limited, adding to its appeal among enthusiasts,’ he adds.

From the realm of Japanese whisky, Hiramitsu recommends ‘Ichiro’s Malt Double Distilleries.’ Founded by the globally recognized brand Ichiro’s Malt, its founder and renowned blender Ichiro Akuto crafted this pure malt whisky by vatting malt spirits from the closed Hanyu Distillery in 2004 with those from the current Chichibu Distillery. It exudes a honey-like sweetness with hints of citrus acidity, blending spicy notes reminiscent of ginger and black pepper within an oriental ambiance, captivating every sip. This whisky, a rare gem, will cease production once the original spirits are depleted, making now the optimal time to indulge.

Finally, Hiramitsu has arranged for an exclusive sale of a rare whisky for Aristos readers. 

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Owner　Masahiro Hiramitsu
Operating a members-only malt bar in Akasaka. His collection easily surpasses 1,000 bottles. He also purchases aging casks directly, offering insights from the perspective of whisky producers.