Nose : Oily, salty, reminiscent of the coastal line with a sea breeze
Appearance : Dark old gold
Palate : Sweet spices, seaweed, iodine.
Finish : Long and salty
The Sakurao Distillery is idyllically situated on the Seto Inland Sea and is surrounded by the Chugoku Mountains. This special microclimate with its temperature fluctuations influences the maturation process and the flavours of the Whisky.
The Sakurao Single Malt matures for three years in four different types of cask: Bourbon casks, American white oak as well as Sherry and Mizunara casks. A special variant is the Sakurao Single Malt Sherry Cask 2022 from the Stillman's Selection. This matured for three years in cream Sherry hogsheads and was bottled at 50 % vol.
In addition to the Sakurao Whisky, the distillery also produces the Togouchi Single Malt. This undergoes double distillation and matures in a combination of Bourbon and Sherry casks. It is characteristically bottled in earthenware bottles. While imported grain was previously used, Togouchi Whisky has been made from 100% Japanese barley since the brand relaunch in 2024.
The Sakurao Distillery focuses on regionality: since 2023, it has been sourcing its barley from Sera, a region in Hiroshima Prefecture known for its agriculture. In close collaboration with local farmers, a unique Whisky with a regional character is created.
Before yeast is added to the wort, it is cooled down to 25°C. The wort is then fermented for around three days. The subsequent fermentation takes around three days and has a significant influence on the flavour development of the Whisky.
The Sakurao distillery uses two different storage facilities for its Whiskies. In the warehouse at the distillery, the Sakurao Whisky matures under the influence of warm winds from the Seto Inland Sea and cooler mountain air. The strong temperature fluctuations accelerate the maturing process. The distillery also has a special warehouse in the Chugoku Mountains. Here, the Togouchi Whisky is stored in a former railway tunnel near Akiota-Togouchi, at the foot of Mount Osorakan. In this underground warehouse, the temperature and humidity remain constant all year round, allowing a particularly smooth flavour to develop.
