For Valentine’s Day gifts, coffee tea and alcoholic beverages. This issue introduces recommended whisky chocolates made with Japanese whisky.
1. YOIYO Akkeshi Hakuro Chocolate & Akkeshi Hakuro Chocolate Terrine
The YOIYO series sold by Lotte Co.
Chocolate and chocolate terrine using Single Malt Hakuro from the Akkeshi Distillery.
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1-1. YOIYO Single Malt Hakuro Chocolate
It is tempered so that the whisky aroma comes first, slowing down the chocolate’s nip, and although it is alcoholic, the mild taste typical of Akkeshi is matched by a gentle peaty aroma.
1-2. YOIYO Akkeshi Hakuro Terrine
The terrine has a taste that complements each other by incorporating walnuts and orange juice, and by weaving the elements felt from the Akkeshi Hakuro into the chocolate as well.
Reference: YOIYO official
2. YOIYO Asaka Distillery
Chocolate made from bourbon-barrel non-peated Single Malt Asaka, selected exclusively for YOIYO.
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2-1. YOIYO Asaka Chocolate
The gentle citrus aroma and sweetness of Asaka whisky mingle with chocolate. This is a delicious dish that can be served with tea or other drinks.
2-2. YOIYO Asaka Whisky Ganache
A soft whisky ganache with as much whisky as possible, without any of the whipped cream used in typical ganaches or fresh chocolates.
Reference: Official YOIYO
3. ROYCE’ Ao Snacks & Whisky Snacks
A collaboration product with Suntory Ao from ROYCE’ in Hokkaido, famous for its fresh chocolate.
Although this product does not contain whisky, you can experience the marriage by drinking it with Ao.
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3-1. Raw Chocolate [Ao snacks for rocks]
The rich milkiness of raw chocolate matches the bourbon-derived vanilla aroma you experience when you drink Ao on the rocks, and the sweetness of the chocolate and Ao melt together in the mouth.
Reference: ROYCE’ official online shop
3-2. Raw chocolate [Ao snack for highball]
The silky texture of raw chocolate goes well with the mouth feel of a highball. The bitter, delicate taste brings out the original complex flavour of Ao. The lingering taste, along with a subtle smokiness, leaves a pleasant aftertaste on the palate.
Reference: ROYCE’ official online shop
Please enjoy it with Ao.
3-3. Whisky Snacks
Four chocolate assortments based on the concept of “Chocolates that are the best partner for whisky”. The set contains four types: [62% cocoa] with a fruity and powerful cocoa taste, [raspberry pistachio] with the rich taste of berries and pistachios, [cocoa nibs] with a crunchy texture and bittersweet taste, and [brown sugar macadamia] combining the delicious taste of nuts and the rich flavour of brown sugar.
4. Akashi Raw Chocolate
Raw chocolate made with Japanese whisky “Akashi”. Made from malt whisky stored in sherry and bourbon casks. Enjoy the taste of the individual characteristics of each cask and the raw chocolate.
5. THE NIKKA BAR Original Chocolate
Chocolates using [Takekutsuru Pure Malt] & popular classic gateau chocolates served as a charm at [THE NIKKA BAR] in Susukino, Hokkaido.
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5-1. Taketsuru Pure Malt Chocolate
Chocolate in which the whisky is used sparingly, so that the Takekutsuru can be felt firmly in both aroma and taste. The taste has been loved for many years as a charm.
5-2. Takekutsuru Pure Malt Classic Gateau Chocolat
The baked gateau chocolat is topped with Takekizuru Pure Malt, which gives the gateau chocolat a strong whisky aroma.
6. Finally
Whisky chocolate used to be dominated by classic whisky bonbons, but in recent years it is now available in a variety of styles, such as terrine, gateau chocolat and raw chocolate, in keeping with the distillery’s character.
Not only the big players, but also small production whisky distilleries are offering their original whisky to produce many delicious products. Not only for Valentine’s Day, but also for coffee, tea and drinks.
Lastly: Recommended Books on Japanese Whisky
If you want to learn more about Japanese whisky, which is a global trend, we highly recommend these books.
(1).Whisky Galore Vol.29 December 2021 issue
In the December 2021 issue of Whisky Galore, published by the Whisky Culture Research Institute, we report on 11 Japanese craft distilleries, including some that are open to the public for the first time, under the title of “Japanese Whisky Craft Frontline,” the first of three consecutive issues. Why did the popularity of Japanese whisky and the craft boom occur? We will examine with interviews. Chichibu Distillery / Chichibu No.2 Distillery / Mars Shinshu Distillery / Mars Tsunuki Distillery / Kanosuke Distillery / Hioki Distillery / Ontake Distillery / Osuzuyama Distillery / Kaikyo Distillery / Hanyu Distillery / Konosu Distillery
(2). Japanese Whisky as an Education for Business
This is a book written by Mamoru Tsuchiya, a world-famous whisky critic and representative of the Whisky Culture Research Institute, titled “Japanese Whisky as a Culture that Works for Business” .
The book covers the basics of whisky, the introduction of whisky to Japan, the birth of Japanese whisky, advertising strategies and the rise of Japanese whisky, and the current rise of craft distilleries. This is a book that summarizes Japanese whisky in a very easy to understand way.
(3). Whisky and I (Masataka Taketsuru)
Masataka Taketsuru, the founder of Nikka Whisky, devoted his life to brewing whisky in Japan. This is a revised and reprinted version of the autobiography of a man who simply loved whisky and talked about himself. The book vividly depicts the days when he went to Scotland alone to study as a young man and overcame many hardships to complete Japanese whisky, as well as his companion, Rita.
(4). A Letter of Challenge from a New Generation Distillery
Launching in 2019. With the world experiencing an unprecedented whisky boom, what were the managers of craft distilleries thinking and what were their thoughts as they took on the challenge of making whisky? This book tells the stories of 13 craft distillery owners, including Ichiro Hido of Venture Whisky, famous for his Ichirose Malt, who inspired the birth of craft distilleries in Japan.
(5). Whiskey Rising
This is the Japanese version of Whisky Risng, published in the US in 2016, with much updated content. Not only does it describe the history of Japanese whisky in detail, but it also includes data on all the distilleries in Japan, including the craft distilleries that have been founded in recent years. The book also includes descriptions of the legendary bottles that have been released, as well as information on bars where Japanese whisky can be found.
