Nagahama The Third Batch Japanese Single Malt Whisky (2023) 50cl

Nagahama The Third Batch Japanese Single Malt Whisky (2023) 50cl

Rarely seen outside of Japan.

In the spirit of “one brew, one barrel,” we carefully select only the finest malt malt from among the bottles in our aging cellar to produce this product. The four types of malt were carefully vatted using the techniques and experience gained from “AMAHAGAN”.

The key malts in this product are bourbon barrel-aged and Islay Quarter barrel-aged. Both are peaty and have a strong smoky flavor. The addition of the Mizunara and Koval whisky barrel-aged malts gives the beer an exquisite balance of oriental, heavy, and bitter flavors.

TASTING NOTES

Color: The color is a shimmering amber.
Nose: Delicate and fresh top notes. Malty essence with a pronounced smoky flavor. Sweet aroma like milk chocolate and chocolate cookie. Next, raisins, apricot candies, persimmon and other fruits, and finally a smoky aftertaste reminiscent of the end of a bonfire.
Palate: Malt sweetness and a milky smooth mouthfeel. Softness of caramel and maple syrup. Smoky accents that appear towards the aftertaste show a strong character, and the peat smoke lingers for a long time.

About Nagahama

Nagahama Distillery, one of the smallest distilleries in Japan, located in the northern part of Lake Biwa in Shiga Prefecture, has both a craft beer brewery and a restaurant. Few distilleries, including major whisky distilleries, have their own restaurants, and craft whisky distilleries are very rare.

The unique shape of the pot stills installed in the distillery reminds us of the very origin of whisky making.
Nagahama Distillery was originally a rice warehouse from the Edo period, which was renovated and started making beer in 1996. Later, in 2016, facilities for whisky production were installed. The building has a vaulted ceiling, with a saccharification tank and distiller on the first floor, and a crusher and fermentation tank on the second floor.
There are two pot stills for first distillation and one for redistillation, and the heating system is an alambic type pot still shaped like an indirect steam gourd, a pot still often used for distilling brandy. Among Japanese craft distilleries, Nagahama Distillery is the only one currently using this alambic type pot still. The advantage of this distillery is that it produces a clear, soft liquor with less cloying taste.

Trial and error was repeated between the establishment of the company and now. Major changes include a change in the malt crush ratio and a change in fermentation time, which was originally 60 hours but has now been increased to 72 hours. In addition, the number of distillers was increased from two to three. When the distillery was founded, the first distillation vessel had a capacity of 1,000 liters and the redistillation vessel had a capacity of 500 liters, but the redistillation vessel was also replaced, and all three distillation vessels are now 1,000 liters. Also, following the example of Scottish distilleries, the redistillation kettles are rarely cleaned. We have made many changes over the past four years since our founding.

We continue to make whisky under the spirit of “one brew, one barrel”.

50% ABV

50cl