The official website of Hombo Shuzo has released information on the release of “Single Malt Komagatake Voyager Estate Wine Cask Finish Bottled in 2021” (limited to 950 bottles).
The release date is December 2021.
This product seems to be for export overseas (mainly to Australia) and is already sold out in Japan with very small distribution.
1. Single Malt Komagatake Voyager Estate Wine Cask Finish Bottled in 2021
This is a special single malt whisky that is distilled at the MARS Shinshu distillery and matured in bourbon barrels for more than three years, then finished in empty red wine casks from Voyager Estate, a winery that produces high quality wines in the Margaret River region of Western Australia, for more than one year. This is a special single malt whisky. It has an attractive pale rose color, a harmonious blend of fruity aromas of grapes and pomegranates, a smooth mouthfeel, and a fruity taste that balances flavor and sweetness, resulting in a bottle with a pleasant lingering finish.
This product conforms to the “Standards for the Labeling of Japanese whisky” of the Japan Western Liquor Brewers Association.Reference: Japanese whisky｜Single Malt Komagatake Voyager Estate Wine Cask Finish Bottled in 2021｜Hombo Shuzo Co.
| Product Name | Single Malt Komagatake Voyager Estate Wine Cask Finish Bottled in 2021 |
|---|---|
| Sake category | Single Malt |
| Ingredients | Malt |
| Cask Type | Bourbon barrel, etc. |
| Number of bottles | Limited to 950 bottles |
| Number of Degrees | 48 |
| Price | Suggested retail price: 11,220 yen (tax included) |
| Place of manufacture | MARS Shinshu Distillery |
| Manufacturer | Hombo Sake Brewing Company +M |
2. Application for lottery sales
Currently, the details of the products have been uploaded on the official website of Hombo Shuzo, but the products have not yet been uploaded to the lottery sales page of the official mail order store.
Since this is an overseas product, there will probably be no lottery sales.
3. About MARS Shinshu Distillery
In 1949, Hombo Shuzo, which had been striving to make shochu, a Japanese distilled liquor, in Kagoshima, obtained a license to produce whisky. Since then, he had been dreaming of “one day making real whisky that takes advantage of the Japanese climate.
In 1960, after several years of whisky production in Kagoshima, he established the Mars Yamanashi Winery in Yamanashi, a factory for wine and whisky production. We then searched for an even more ideal location to engage in whisky production in earnest.
The natural conditions for whisky making are very severe, such as being in a cold region with clean air, and also being blessed with moderate humidity and good quality water.
The search for land that meets these conditions led to the establishment of the Mars Shinshu Distillery in 1985 at an altitude of 798 meters at the foot of Mount Komagatake in the Central Alps of Nagano Prefecture, in search of the optimal environment for whisky production.
In 1992, the distillery stopped distilling due to sluggish demand for whisky. Later, as Japanese whisky began to be appreciated worldwide, the demand for whisky began to recover, and in 2009, the distillery decided to resume distilling. We started again in February 2011.
In September 2020, the winery was completely renovated for the first time in 35 years. The investment will be approximately 1.2 billion yen.
From May 2019, the whisky distillation building (including barrel storage) will be newly constructed for the purpose of renovating aging facilities, improving barrel storage facilities in anticipation of increased whisky production, and observing whisky production, and the visitor building will be newly constructed for the purpose of selling original whisky and goods, and existing facilities and equipment will be renovated.
The new whisky distillery building has a total floor area of 1,996 square meters (including a barrel storage room that will hold approximately 2,500 barrels), and the visitor building has a floor area of 746 square meters.
Reference: Hombo Shuzo official website
Production capacity: 1.1 tons/day of raw malt
Production capacity: 1.1t/day of raw malt, approx. 700L/day, approx. 185KL/year (planned for FY2020)
Main facilities: 1 malt mill, 1 mash tun (saccharification tank) 6KL x 1, 3 stainless steel fermentation tanks 6KL x 3, 3 Douglas fir wooden fermentation tanks (relocated) 6KL x 3, first distillation kettle (relocated)
4. Single Malt Komagatake lineup
4-1 Single Malt Komagatake 2022 Edition
The Single Malt Komagatake 2021 Edition is a limited edition single malt whisky bottled in 2021, vatted mainly from malt liquor matured in bourbon and sherry barrels.
It has a fruity aroma and a gentle sweet taste like ripe persimmons.
4-2 Single Malt Komagatake IPA Cask Finish Bottled in 2021
The Single Malt Komagatake IPA Cask Finish is a single malt whisky finished in an empty cask that has been laid down with India Pale Ale (IPA), a medium-dark beer brewed with plenty of hops at Minami Shinshu Beer Komagatake Brewery. It has a refreshing citrus and herbal aroma derived from hops, a clear sweetness reminiscent of grapefruit and oranges, and a crisp bitter aftertaste, making it a perfect match for a highball.
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.
