Togouchi

Togouchi 4 Year Old 2020 Single 1st Fill Bourbon Barrel #5743 Sakurao Single Malt Japanese Whisky (2024) 70cl

£269.00 GBP
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SKU: TOG4SC5743
Togouchi 4 Year Old 2020 Single 1st Fill Bourbon Barrel #5743 Sakurao Single Malt Japanese Whisky (2024) 70cl 1 of 247 bottles produced from a single bourbon barrel.  Togouchi whisky...

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Togouchi 4 Year Old 2020 Single 1st Fill Bourbon Barrel #5743 Sakurao Single Malt Japanese Whisky (2024) 70cl
£269.00 GBP

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Togouchi 4 Year Old 2020 Single 1st Fill Bourbon Barrel #5743 Sakurao Single Malt Japanese Whisky (2024) 70cl

1 of 247 bottles produced from a single bourbon barrel. 

Togouchi whisky is hyper aged in Japan and the result is a whisky that tastes far beyond its years. It is rare to see examples of Togouchi in a single cask let alone single malt and here is a private cask bottling for Whisky Lovers Nagoya.

About Togouchi produced by Sakurao

Sakurao Distillery is located in the Japanese city of Hiroshima, which lies on the coast of the Seto Inland Sea. This coastal area is blessed with natural wealth and is located opposite the World Heritage Site of Miyajima.
The distillery is managed by Sakurao Brewery and Distillery, which has been dedicated to brewing and distilling since its founding over 100 years ago. The distillery produces malt whisky, grain whisky and gin. They pay special attention
to every detail in their production – selecting ingredients from Hiroshima, custom-built stills and using traditional English distillation methods.

The malt whisky produced here has undergone a process that has been perfected down to the smallest detail – malt grinding, fermentation, double distillation and cask aging. Each step is important to give the whisky its characteristically strong and unique flavour.
Grain whisky is made here from Japanese barley and malt. The ground barley and malt are added to warm water and the mixture is then heated so that the starches in the barley are broken down into sugar by enzymes from the malt. The process that takes place here is called “mashing”.
The mashed mash is cooled to around 25°C and yeast is added to start fermentation. The mixture is placed in a fermentation tank for around 3 days and when fermentation is complete, a mash with an alcohol content of around 10% will be ready.
Distillation then takes place using a custom-made still and a technique carefully passed down from generation to generation for over 100 years.

57% ABV

70cl
Country Japan
Region Japan
Whiskey style Single malt, Single cask, Cask strength
Whiskey variety Malt
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