Sakurao is a turnaround story that is in the process of transitioning from producing world blended whiskies to their own Japanese single malts. This was part of their 100th anniversary's initiative to start their own distillery.

As a company that's operated for quite a while - a century - they've certainly got the firepower to do so, with their own Sakurao Distillery up and running in Hiroshima, two vastly different aging locations, as well as apparently have started their own grain whisky production in Japan. 

What stands out as fascinating about them, and is really why I think they are worth a look, is that they have two distinct ageing facilities. One ageing facility is at their Hiroshima, namely between the Seto Inland Sea and the Chugoku Mountains. This means the whisky aged there is matured under warm winds from the sea and cold winds from the mountains - the temperature differentials and the salinity of the air will bear an influence on the whisky.

Sakurao has in theory everything it needs to be a real force in the Japanese whisky scene, if it can get rid of its old image. (Image Source: Sakurao)

Meanwhile, the other is located in the forests of Akiota, Togouchi, specifically in an old railway tunnel. This means that the environment there is more stable, but also cooler and less humid, which will also obviously influence the whisky produced. 

| Read: A New Dawn for Sakurao Distillery

So two ageing facilities and their own grain production - that all means that they've got everything they need to really be a force in the Japanese whisky scene, if they can shed their old Togouchi-world-blend-skin. 

You're going to want to make sure you're picking up bottles that come in these clear glass form rather than the glazed-ceramic ones. (Image Source: Sakurao)

Since the start of their new distillery, they've produced two inaugural releases, a Sakurao Japanese Single Malt and a Togouchi Japanese Single Malt (not to be confused with their Togouchi world blend; see the overhang?), both of which have become core range single malts, as well as their first core limited release - the Sakurao Sherry Cask Stillman's Selection. 

Quick Tip: If you want to tell which of Sakurao/Togouchi's whiskies are genuine Japanese single malts, just take a look at the bottle - if it is the clear glass bottle then you know it's the Japanese single malt, if it is the opaque glazed-ceramic medicinal-looking bottle then it's the world blend. The label is not exactly the most accurate so don't take their word for it.

Try this and tell me you're a non-believer.

I've managed to get my hands on both inaugural bottles, and I was particularly impressed with the Sakurao. It was hefty, complex, with a great aromatic nose, and a flavor-packed body and a nice long finish. Hell, it reminded me of Yamazaki's from the 2000's. I was really impressed to say the least, and justified keeping up with the somewhat confusing distillery.

This time, I managed to find their first core limited release (they've also put out several single casks for private buyers) at a local bar in Singapore Samsu Huay Kuan, the Sakurao Sherry Cask Stillman's Selection. 

Quite excited to see if this lives up to my expectations following the Sakurao Single Malt.

Sakurao Single Malt Sherry Cask Stillman's Selection, 50% ABV - Review

Tasting Notes

Color: Amber 

Aroma: Loads of fruit jams and dried fruit - raspberries, blackberries, raisins, plums, strawberries. Surprisingly mellow, with more notes of milk chocolate, cacao, milo powder. Vanilla as well with slight grassiness and a slight touch of minerality and sea salt. For a fairly young whisky, there's not hotness here, which is really delightful. Feels alot older and yet somehow vibrant.

Taste: Deep, rich sherry, again with the fruit jams and chocolate, lots of cooked fruit, dried fruit and Christmas cake. Raspberries, blackberries, blackcurrant,  raisins. It's hefty with a great mouthfeel and a buttery oiliness. Then there's more on old wood, varnish, sandalwood and cedar. If you thought the aromas had depth, wait till you get to the palate, it is rich, deep, rounded and hefty.

Finish: Long, with more dark and milk chocolate covered orchard fruits, creamy, vanilla icing, caramel, marzipan, and again an incense note of something close to sandalwood.

My Thoughts

This was an absolute banger. I really enjoyed it - such richness, depth and a lovely, hefty, creamy mouthfeel. It is an exceptional example of a sherried whisky with all the best flavors brought out - the fruit jams and chocolate, which were then combined with a simultaneous freshness of cut cedar, and a muskiness of old polished wood, with faint yet distinct wafts of sandalwood incense. 

Prior to trying it, I will admit I've heard that it is "unique" and "not to everyone's palate", which is generally a manner of political correctness. And I suspect it might be to do with how deeply sherried it is, which can be abit of an overload. I think if you're seasoned drinker, this should be more than fine, but perhaps if you're new to the sport, this would be a good mid-flight whisky.

What I also appreciated alot about it is the creaminess of the mouthfeel, which was to die for, and also that this was very mellow, with no hotness, despite, likely only being 3-4 years old, which really made it feel alot older than it is, and yet it was still vibrant and rich, with a whole lot of oomph.

PS. After this, I tried a Sakurao Single Cask, which will be the topic of another review. That one seemed to be the crowd favorite as it was hotter and more bellowing, but the Sakurao Sherry Cask was still more to my liking.

Kanpai!

@111hotpot