History,
Togouchi 9 years old is a blended whisky bottled in Hiroshima area by Sakurao Brewery & Distillery, formerly Chugoku Jozo. Its rather intense nose dispersing aromas of yellow fruits and sweet spices is found in mouth with the appearance of fruity flavors of citrus fruits.
The Master Blender of the House offers a more "malty" version with nearly 40% malted barley that reveals a body and a more assertive character than its little brother Kiwami.
Togouchi whiskies are specific in that they are only aged, blended, diluted in Japan and highlight the work of blending for the future productions of the Sakurao distillery. The aging of whisky casks imported from Scotland and Canada takes place in a unique site: a tunnel 361m long and dug in 1970 offering ideal conditions for maturation (constant temperature of 14°C and humidity of 80%). Part of their Japanese character is transmitted by the terroir through the spring water used for the reduction of the alcoholic volume which is drawn from the heart of the preserved mountains of the Sandankyo natural park. notes.
TAsting Notes,
NOSE: Intense — Sweet spices, yellow fruit
PALATE: Fresh and dry — Spices, citrus
FINISH: Vibrant — Spices, citrus, peat, smoky
Togouchi 9 years old is a blended whisky bottled in Hiroshima area by Sakurao Brewery & Distillery, formerly Chugoku Jozo. Its rather intense nose dispersing aromas of yellow fruits and sweet spices is found in mouth with the appearance of fruity flavors of citrus fruits.
The Master Blender of the House offers a more "malty" version with nearly 40% malted barley that reveals a body and a more assertive character than its little brother Kiwami.
Togouchi whiskies are specific in that they are only aged, blended, diluted in Japan and highlight the work of blending for the future productions of the Sakurao distillery. The aging of whisky casks imported from Scotland and Canada takes place in a unique site: a tunnel 361m long and dug in 1970 offering ideal conditions for maturation (constant temperature of 14°C and humidity of 80%). Part of their Japanese character is transmitted by the terroir through the spring water used for the reduction of the alcoholic volume which is drawn from the heart of the preserved mountains of the Sandankyo natural park. notes.
TAsting Notes,
NOSE: Intense — Sweet spices, yellow fruit
PALATE: Fresh and dry — Spices, citrus
FINISH: Vibrant — Spices, citrus, peat, smoky
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