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Mars Shinshu Distillery Asagi Madara Malt & Grain Japanese Whiskey Aged 8 Years Limited Release
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Mars Shinshu Distillery Asagi Madara Malt & Grain Japanese Whiskey Aged 8 Years Limited Release

Mars Shinshu Distillery Asagi Madara Malt & Grain Japanese Whiskey Aged 8 Years Limited Release

$87.50

Original: $249.99

-65%
Mars Shinshu Distillery Asagi Madara Malt & Grain Japanese Whiskey Aged 8 Years Limited Release—

$249.99

$87.50

The Story

This malt and grain blend is 100% Japanese-made, with the malt spirit distilled at Mars Shinshu Distillery and the grain spirits sourced from a different local distillery before the Japanese whisky boom.

Notes of lilies on the nose with well-balanced hints of pear, honey & white pepper.

Sandwiched between Japan’s soaring Southern Alps and the towering Central Alps, at just over 2,600 feet, Mars Shinshu is Japan’s highest whisky distillery. The Hombo family have been distilling for more than a century and they added whisky to their repertoire in 1949. Back then the distillery was located inKagoshima Prefecture on the southern most island of Kyushu. Until 1984, it was the southernmost whisky made in Japan, which ended with the Hombo clan moving the distillery to the idyllic alpine setting of Miyada village in southern Nagano Prefecture. They chose this site for its cool temps, which slowed maturation, and the plentiful, soft, granite filtered snowmelt fed aquifers. Smart choice. The whiskies are elegant, smooth and very complex.

Description

This malt and grain blend is 100% Japanese-made, with the malt spirit distilled at Mars Shinshu Distillery and the grain spirits sourced from a different local distillery before the Japanese whisky boom.

Notes of lilies on the nose with well-balanced hints of pear, honey & white pepper.

Sandwiched between Japan’s soaring Southern Alps and the towering Central Alps, at just over 2,600 feet, Mars Shinshu is Japan’s highest whisky distillery. The Hombo family have been distilling for more than a century and they added whisky to their repertoire in 1949. Back then the distillery was located inKagoshima Prefecture on the southern most island of Kyushu. Until 1984, it was the southernmost whisky made in Japan, which ended with the Hombo clan moving the distillery to the idyllic alpine setting of Miyada village in southern Nagano Prefecture. They chose this site for its cool temps, which slowed maturation, and the plentiful, soft, granite filtered snowmelt fed aquifers. Smart choice. The whiskies are elegant, smooth and very complex.