A Japanese single malt that explores and celebrates fermentation and the fruity, floral notes formed during that part of the production process. In contrast to many Scottish producers, for example, Nikka (and other Japanese producers) use various yeast strains, and experiment with many more. These strains are closely protected, and it's great to see a couple of releases highlighting their contribution - the other being the peated Yoichi Aromatic Yeast from Nikka's other malt whisky distillery.
Refined, full of ardour. The very exuberant first nose (lavender, marshmallow, marsh mallow plant) is also softly liquoricey and lush (malted barley). Allowed to breathe, succulent perfumes of comté cheese, flowering meadow, and fruits (peach, pear, apricot) intensely take hold of the olfactory arena. Gradually, notes of vanilla, coconut milk and lemon meringue tart draw out the first stage of the tasting.
Radiant, well-balanced. The full-bodied attack is at first refreshingly herbaceous (barley field, fern). Very delicately, the mid-palate then becomes wonderfully rich (brioche, leavened baguette). Next, white peaches and pears release their deliciously tangy juice onto the taste buds as acacia honey spreads voluptuously around the sides of the palate.
Long, silky. Closely linked to the end of the palate, incredibly fresh flavours of herbal tea (sage, camomile, verbena) cross through the start of the finish. At the end of the finish, grains of salt are placed gently onto a bed of cut grass. The mentholated, very slightly empyreumatic (smoking cigar) and spicy (fresh ginger) retro-nasal olfaction gradually reveals subtle floral notes (pear tree, lily of the valley). The empty glass releases fermentation aromas.
