This Tasting Box serves up three whiskies that channel the samurai virtues of patience and perseverance. In the Niigata Prefecture, Shinobu Distillery crafts its spirits with honor and precision. Using the region’s pure snowmelt water and the rare Mizunara Oak, these whiskies are forged to reflect the harmony of nature and the spirit of the samurai.

The bold Daimyo-no Shinobu Blended Whisky, a symbol of the Daimyo samurai's power and patience, courageously blends carefully selected grain and malt whiskies aged in oak barrels to achieve a balanced and harmonious flavor with a rich aroma, without compromise. Whether commanding a Highball, perfecting an Old Fashioned, or standing boldly "neat," this versatile whisky never falters in its quest for perfection. 

The Shinobu Blended Malt Whisky, a gentle introduction to Japanese whisky mastery, guides us further into mastery. Finished in the revered Mizunara Oak, it wields notes of softly roasted nuts, ripe pear, delicate honeysuckle, and subtle spice. Its finish is as enduring and deliberate as the final stroke of a samurai’s blade. Decorated with three gold medals, it is proof of Usami’s expertise.

The Shinobu Single Malt Whisky Newborn bursts forth with vigor. Aged over a year in Mizunara and ex-bourbon barrels, this youthful yet fierce 100-proof marvel captures the raw energy of a samurai in training, each sip carrying the bold promise of its future.

Embrace the Way of the Shinobu, where the samurai’s path of patience, discipline, and mastery forges the spirit of whisky into pure excellence!

SMARTASS CORNER

1. Shinobu Distillery’s Ken Usami isn’t just a whisky maker—he’s a pioneer. By securing Niigata’s first whisky license in 2017, he carved a path for Shinobu to become a beacon of Japanese whisky excellence, like a true samurai of spirits!

2. Niigata is famed for its “Three White Treasures”: snow, white rice, and sake.

3. Niigata’s snow doesn’t just blanket landscapes; it fuels Shinobu’s craft. Slow-melting snow from mountain peaks creates pure water that’s the secret to Shinobu’s exceptional whiskies.

4. Mizunara Oak, nicknamed "water oak," is as quirky as it is rare. Trees can take up to 200 years to mature, and their knotty nature makes barrel-making a challenge. Introduced during WWII out of necessity, it has since become a whisky icon. 

5. Mizunara barrels may be leaky thanks to the wood's high porosity, but they allow spirits to soak up deep, complex flavors. Think kyara incense, spice, and an elegant kiss of vanilla. Patience is key—it takes decades to unlock their magic!

6. Japanese Single Malts, like Scotch, are double-distilled in pot stills. Grain whiskies, on the other hand, are distilled in column stills.

7. Japanese Whisky was inspired by Scotch. Masataka Taketsuru, known as the father of Japanese Whisky, studied distilling in Scotland in the early 1920s and brought his expertise back, laying the foundation for Japan's iconic whisky.

8. Masataka Taketsuru and Shinjiro Torii, the pioneers of Japanese Whisky, built the first distillery in 1923. From Yamazaki’s waters to Hokkaido’s climate, they turned Japan into a global whisky powerhouse.

9. In recent years, Japanese whiskies have won several top prizes at the World Whisky Awards and have consistently scored higher than Scotch whiskies in blind tastings. Talk about a student surpassing the master!

10. By the 2020s, Japanese distilleries began importing spirits for blends, raising authenticity concerns. In response, 2024 regulations now require whisky to be labeled "Japanese Whisky" only if it is fully fermented, distilled, aged, and bottled in Japan. Additionally, it must use some portion of malted grain in its mash and water sourced from Japan.