T&T TOYAMA COLLECTION is an original brand of whisky carefully selected by Mr. Inagaki and Mr. Shimono of T&T TOYAMA from among the original whisky distilled and aged at distilleries around Japan for its high quality and individuality, and this time it seems to be released in a single cask.
The label design was created by Mr. Cola, a grafficker and illustrator who posts background drawings on Twitter and is also a whisky enthusiast.
1. How to purchase
Sales will begin at 12:30 p.m. on February 14 at “Me and, ALC,” the official online store of Wakatsuru Shuzo.
The selling price is 19,800 yen (tax included). Click here for the purchase page
Membership registration is required as this is an ALC members-only sale. Please register in advance.
Click here to register as a member
2. Single Malt Saburomaru 2019 3 Years T&T TOYAMA COLLECTION
Image source: Saburomaru Distillery Official Twitter
A cask carefully selected by T&T TOYAMA from the original distilled and matured at the Saburomaru distillery.
Aroma Strong peat, tar, charcoal, sap, ripe orange, cigar, vitamin tablets in the back. Taste Firm body, rich sweetness with a viscous taste. Soft and smooth despite its powerful mouthfeel. Strong unity with the aroma, among the aromatic elements, peat and tar, cigar, ripe orange with a richness of sap. Lingering Warm, peat, tar, and sap feeling with an extremely long finish and a slight cigar aftertaste.
Reference: Saburomaru Distillery official Twitter
| Product Name | Single Malt Saburomaru 2019 3 Years T&T TOYAMA COLLECTION |
|---|---|
| Sake category | Single Malt Japanese Whisky |
| Ingredients | Malt |
| Barrel Type | Bourbon Barrel |
| Number of bottles sold | Limited to 208 bottles |
| Strength | 61% |
| Volume | 700ml |
| Price | 19,800 yen (tax included) |
| Producer | Saburomaru Distillery, Wakatsuru Shuzo Co. |
3. About Saburomaru Distillery
The only distillery in Hokuriku, established in 1952.
Amidst the postwar rice shortage, the distillery obtained a license to produce whisky in 1952. Since then, they have been brewing sake in winter and distilling whisky during the rest of the year. They make 200 bottles of whisky a year. Plans are underway to make 300 bottles in the future.
Since the beginning, they have been focusing on smoky whisky, using Islay peated malt and recently peated malt from Toyama Prefecture. To preserve the natural flavor, no cooling filtration or coloring is used.
In 2018, we installed a state-of-the-art mash tun from Miyake Seisakusho.
In 2019, we collaborated with a local company, Oigo Seisakusho, to develop a cast pod still, “ZEMON”.
In 2020, one wooden vat fermenter was installed.
The main difference from other distilleries is the use of “ZEMON”, the world’s first cast pod still.
There are three major features.
(1) The casting method enables molding with a mold for quick delivery. Also, it is possible to add sufficient wall thickness at a low cost, which increases the service life of the bottle.
(2) Free molding by the casting method allows for various types of sake quality. Also, by unitizing the parts, it is possible to replace only worn parts or expand the functions.
(3) Made of a copper-tin alloy containing about 90% copper and 8% tin. Tin is a high-grade metal that is traded at about three times the price of copper.
Tin has been used since ancient times to mellow the taste of sake and has been used in sake vessels and shochu coolers. ZEMON contributes to the production of high quality spirits through the dual effects of copper and tin.
Reference: Wakatsuru Shuzo official website
4. T&T TOYAMA whiskies released in the past
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.
