Review of Single Malt Saburomaru V THE HIEROPHANT, the sixth in the Single Malt Saburomaru series.
The Saburomaru distillery is one of the distilleries that produce and sell peated whisky under the slogan “The Ultimate Peat” and has many fans in Japan because of its outstanding smokiness.
The latest Saburomaru V THE HIEROPHANT from the Saburomaru distillery is the sixth in the series. The production speed seems to have increased a little, and this is the sixth release in the series, less than half a year after the last one.
This one is released at the same time as the cask strength version.
| Product name | Release date | |
| 0: THE FOOL | Saburomaru 0: THE FOOL | November 12, 2020 |
| 1: THE MAGICIAN | Saburomaru I THE MAGICIAN | November 29, 2021 |
| 2: THE FEMALE POPE | Saburomaru Ⅱ THE HIGH PRIESTESS | November 24, 2022 |
| 3: The Empress | Sabromaru Ⅲ THE EMPRESS | November 24, 2023 |
| 4: THE EMPEROR | Sabromaru IV THE EMPEROR | June 27, 2024 |
| 5: Pope | Sabermar V THE HIEROPHANT | November 7, 2024 |
1. photo of the bottle and website where it can be purchased
Single Malt Saburomaru V THE HIEROPHANT
Single Malt SABUROUMARU V THE HIEROPHANT
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2. features of Single Malt SABUROUMARU V THE HIEROPHANT
The path of a man is many stars and many frost.
The place where you walk becomes a road.
In 2021, Saburomaru distillery started to use ale yeast in its matured state through yeast culture. The aged ale yeast, when combined with fresh whisky yeast, produces a mature and thick aroma. This is the same as the maturation of the entire organization through the predecessors of the old craftsmen. And from here, new traditions are passed on.
Takahiko Inagaki, Saburomaru Distillery
(Reference source: )Wakatsuru Shuzo Official Online Shop: Me and ALC
2-1. Tasting Notes
| Aroma | Green apple, kumquat, smoked pineapple, a little nutmeg |
| Taste | roasted chestnuts, charcoal cinders, oaky sweetness like maple syrup, fruit and spices. |
| Lingering | Oaky sweetness wrapped in smoke lingers for a long time. |
2-2. Product Specifications
| Alcohol content | 48% (with a slight alcohol content) |
| By Sake | Single Malt Japanese whisky |
| Cask type | Bourbon casks, etc. |
| Volume | 700ml |
| Number of bottles sold | 12,600 bottles |
| Suggested retail price | 15,400 yen (including tax) |
| Release date | November 7, 2024 |
3. Awards
No awards received at this time.
4. List price and online price
4-1. Manufacturer’s Suggested Retail Price
| Product name | Single Malt Saburomaru IV THE EMPEROR |
| Capacity | 700ml |
| Suggested Retail Price | 15,400 yen (including tax) |
4-2. Resale price on Mercari
The resale price on Mercari is around20,000yen to 21,000 yen. (*As of 11/12/2024)
4-3. Yahoo Auction Sold Price
Sold bids on Yahoo! Auctions have not been confirmed at this time. Listed prices were confirmed to befrom 17,500 yen. (*As of 11/12/2024)
4-4. Rakuten, Yahoo Shopping, Amazon
Rakuten and other online shopping sites, the price is around19,800yen. (*as of 11/12/2024)
4-5. Price offered at BAR Shinkai
At “BAR Shinkai” operated by this site, one glass is offered at 45 ml: 4,290 yen, 30 ml: 2,860 yen, and 15 ml: 1,430 yen.
5. Maker
Wakatsuru Sake Brewery Co.
| Established | 1862 |
| Head office location | 208 Saburomaru, Tonami, Toyama 939-1308 |
| Owned distillery | Saburomaru distillery |
What is Saburomaru distillery?
Saburomaru distillery
| Address | 208, Saburomaru, Tonami, Toyama 939-1308 |
| Start of operation | 1953 (renovated in 2016) |
The only distillery in Hokuriku established in 1952.
It obtained a license to produce whisky in 1952 amidst the postwar rice shortage. Since then, they brew sake in winter and distill 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, Highland peated malt, and recently peated malt from Toyama Prefecture. In order 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 fermentation tank was introduced.
The major difference from other distilleriesis the use of theworld’s first cast pod still“ZEMON“.
There are three major features.
(1) The casting method enables molding by molds, which makes it possible to manufacture in a short period of time. Also, it is possible to provide sufficient wall thickness at a low cost, and thus a longer service life can be expected for the body.
(2) Free molding by the casting method allows for a variety of sake qualities. 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 is said to mellow the taste of sakesince ancient times and has been used for sake vessels and shochu coolers. zemoncontributes to the production ofhigh quality spirits through the dual effects of copper and tin.
Reference: Wakatsuru Shuzo official website
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For more information about Saburomaru Distillery, please see also here↓.
7. Summary
Saburomaru distillery has been powering up its hard and soft sides with each single malt release. This time, the finish had a soft smokiness similar to the second release.
This time, they tried to use ale yeast as mature yeast by yeast culture at Saburomaru distillery, where the fermentation period is about 4 days. Please keep an eye on the Saburomaru Distillery, which is becoming more powerful every year.
Please take a look at other articles about “Saburomaru Distillery” as well.
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.
