Mars has amped up its versatility in recents years that has quickly propelled it to become on the hottest Japanese whisky brands to watch out for - 2 Distilleries (Shinshu and Tsunuki) and 3 Maturation Climates (Shinshu - Cold, Tsunuki - Warm, Yakushima - Subtropical) makes for a whole lot of exciting combinations.

It appears that Mars is ready to launch Mars The Y.A. #02, which is a blend of whiskies distilled at Shinshu Distillery and Tsunuki Distillery, which is then matured on Yakushima. It is bottled at 49% ABV.

"It features a bright fruity scent that makes you feel a warm climate, a smoky flavor that makes you imagine a mysterious scene when the forest of Yakushima is foggy, and a flavor that reminds you of the sea breeze."

The release is marked for early May 2023, with a total outturn of 12,000 bottles priced at 9,900 Yen. It is available via lottery on Mars' webpage here.

This follows the 2022 first release, which also featured whisky from Shinshu and Tsunuki which were transported to the Yakushima Aging Cellar for maturation, having been aged in a Bourbon Barrel, and bottled at 52% ABV.

In 2022, Mars did a wonderful example of a trio of Shinshu distilled whiskies that each experienced one of the three different aging climates.

| Read: [Reviewed!] Mars-LMDW Single Cask Komagatake Trio in 2022 – Tsunuki Aging, Shinshu Aging, Yakushima Aging

Why It Matters

Beyond the mindboggling combinations, Mars has also sought to allow fans to isolate and appreciate how each distillery and climate can influence the whisky.

This has led Mars to create The Y.A. line which stands for Yakushima Aging, and explores the UNESCO Heritage Site that is the humid subtropical climate of Yakushima island, which is why Mars has placed an Aging Cellar on the island.

Yakushima is a forested and hilly island located about 60km south-southwest of mainland Kagoshima. It experiences mild winters and hot summers, and is generally rain-soaked all year round.

This would appear to intensify the cask interaction with the whisky, while allowing it to mature for longer periods of time, creating a more intensely flavored whisky. This has also been said to give the whiskies a more unique maritime, sea salt note.

Kanpai!

88 Bamboo Editorial Team