If you've ever found yourself midway through an omakase thinking some Japanese whisky would go well with that polished piece of sushi before you, you are far from alone. Wine, whisky and cocktail pairings are common in our accoladed bar scene, but a tailored lineup of the Japanese blended spirit to complement the famously bespoke dining practice? Surprisingly less so.
Most, if not all, of our first encounters with Japanese whisky originate from The House of Suntory. This year, the acclaimed brand follows up on its Tsukuriwake Selection from two years ago, and a big centennial anniversary last year.
This limited edition release is simply unabashedly showing off what it does best; with Tsukuriwake ("artisanship through a diversity of making") coining the approach. Whether the spotlight falls on cask maturation, barrel choice (some 1.2 million), or other elemental diversification, each series rightfully has its thing. 2024 is all about that raw material.
The respect for core ingredients in both premium alcohol and cuisine is no different. Just as you'll see only reinterpretation or deconstruction in traditional omakase dishes, you'll rarely see an unconventional cask finish in these whiskies. So pairing the shared Japanese reverence for craft makes perfect sense.
Named after the special barley cultivated in Scotland in the 1960s, the Yamazaki Golden Promise harkens back to an era of solid whiskies. The premium grain was eventually switched out with cost-effective alternatives (in terms of crop yield) for most whiskies, at a compromise of quality. So reviving the OG goodness and high standards in a bottle here is indeed special.
Notes: You don't need decades of experience nosing and swishing whiskies to tell the difference—the sweeter, maltier profile is obvious. With a longer finish, we'd best describe it as a creamier and fuller-bodied version of the 12 Year Old.
Islay peat needs no introduction to those who are fond its charred character, but remember, this is Japanese whisky. The malt is treated to the softer waters of Yamazaki (allegedly half the hardness of Evian), as well as a meticulous maturation process.
Notes: The difference in dimension is just as pronounced in the first sip. It is distinctively lighter on the tongue than typical peated whiskies, where the smoke serves more as an undertone. There's a touch of sea-salt savoury and smooth texture which makes it easier for the peat-aversed.
Mizunara (literally translating to 'water oak') is a variant that's native to Hokkaido, and to add on to its rarity, is protected by the government. Not only do Japanese carpenters prize it for luxury furniture, it's also a sign of luxury in the whisky world thanks to the higher skill required to turn them into casks.
Notes: There's no subtlety on the trademark incense aromas here when the porous wood allows the liquid to soak it all in. The spice of sandalwood rounds off a rich texture, alongside a tropical hint amidst the peppery palate.
A peated expression cut from a different cloth, the low-profile blend of the lot is unique for its forest distillery roots. The distillery is also one of the highest in elevation globally, and why Hakushu whiskies gain fame for use of pristine water from the alps constantly filtering through ancient granite.
Notes: This is pretty great on the nose, and the bright scent gives way to a layered reading on the tongue. Not a whisky expert clearly, but its complexity can be divisive. Many hardcore fans of the Hakushu range enjoy the herbaceous base, but it really comes down to a matter of preference.
Just picture a refreshing Highball of Yamazaki Distiller’s Reserve with snow crab and uni in yuzu jelly. Or velvety foie gras wrapped in monaka wafer between sips of lightly-smoked Yamazaki Islay Peated Malt. Or a tender slab of Wagyu beef in sukiyaki-style, complete with a runny Japanese egg and chased down with a bodied Yamazaki Mizunara 18. You get the gist.
This year marks a first for the Tsukuriwake series where the tasting experiences are arranged with Japanese chefs. The House of Suntory handpicks these distinguished partners for their sensory-mindedness to pair the four expressions to signature creations. And like we said; perfect pairing.
Shinji by Kanesaka
15 - 16 August, from SGD650.
Takayama
20 - 22 August, from SGD520.
Sushi Ryujiro Singapore
23 August, from SGD588.
Wakuda
Until 29 August, from SGD328.
Hamamoto
Until 31 August, from SGD288.
For more information or to reserve your seat at Tsukuriwake Tastings, visit The House Of Suntory.
