Nose: minerally, light iron, more calcium, potassium, fresh meat at the butcher shop, slight waxy and sweet fruit, gets better with time, more vanilla, more sugar, butterscotch, red and green apples, toast.

Palate: light body, initial palate is wood juice, mid palate has light light light fruit juices, spices build up, apple jelly, light light vanilla, light wood juice, hints of vanilla, back palate is absent. All the flavors are very light... why?

Finish: short, light apple vanilla, the residue is there but very light.

This is actually very nice, but super light. Takes significant air time to reveal those flavors and even when they come out, they are very light. But seriously, shows the excellence in Japanese whisky. I'll be conservative.

Image courtesy of Eric Yee.

Eric Yee

🇭🇰 🇺🇸(LA, SF) -> 🇯🇵 (京都, 東京) -> 🇰🇷 (서울, 부산)