SASAYAKI JAPANESE WHISKY 70CL BOTTLE

SASAYAKI JAPANESE WHISKY 70CL BOTTLE

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Sasayaki, a barrelled Japanese Whisky produced by Master Distiller Souki Abe, in the forest of Oguni, Yamagata Prefecture.

Matured in white oak casks, using the purest water derived from the abundant snowfall in the forest, Sasayaki is then transferred for its final year into Mizunara Oak, developing flavours of honey, vanilla, and spice.

Standing at 41%, Sasayaki is smooth and delicate appearing light amber with a nuanced bouquet of lemon, creme brulee, honeyed plums and malt.

Sasayaki Japanese Whisky, glides gracefully across one’s pallet, finishing clean before fading like a whisper in the air.

Alternatively serve with a dash of water, ice or mix a cocktail.

Sasayaki

THE MAKING OF...

Sasayaki

Born in 1972 in the prefecture of Saitama, Souki Abe completed his studies in London and started his career in Tokyo at Societe Generale, a French brokerage company.

His interests were divided between the Financial sector and wine production and sales. His profound admiration for the wine artistry, got him to taste up to 1,000 bottles a year.

In 2009, in Echizenhama (Prefecture of Niigata), between mount Kakuta and the Sea of Japan. he started growing grapes with little to no pesticides. He then transformed those grapes into natural wines with a simple and kind taste and opened the company Escargot.

During this period, he got fascinated by distilling as well and trained at Romano Levi, the oldest distillery in Italy, to become an expert in the love for wine soon ead to a new love and he has been producing Whisky for over a decade. His Whisky was very well received among his customers, so he decided to invest further and opened the Dewa Joyujo Distillery and Company in Ogumi.

Together with his long-time friend Takayasu Ichioka and his Italian partner Vladi Dukcevich of T.I.Trading, Souki Abe created Sasayaki.

Today, Dewa Joryujo Co.Ltd. and T.I.Trading Co.Ltd are proud of presenting their Whisper in the form of Whisky.

The Distillery

Sasayaki is made in the town of Ogumi, the prefecture of Yamagata. Ogumi is part of the Bandal-Asahi National Park and is surrounded by the mountains of Asahi and lide. The broad-leaved woods of oak and beech woods cover the whole town helping maintain the landscape unspoiled.

Ogumi is characterized by its rainy summer and for being one of the snowiest parts of Japan during the winter times. Snow is never below two meters and it can even reach up to five meters in some surrounding villages.

MIZUNARA OAK:

100 YEARS IN THE MAKING

As you explore Sasayaki, you will discover notes of honey, vanilla, and spice. These are the sipnature flavors of the coveted mizunara oak barrels in which Sasavaki is finished The mizunara oak tree is a sight to behold, almost mythical in appearance, with twisted branches stretching out like mighty tendrils in every direction, reaching toward the sun.

Mizunara translates to "water oak,* as it is incredibly porous and prone to leaks. Perhaps one of the most staggering facts about mizunara is that it must mature for 100 years before being used to make a cask and age whisky. Its flavor qualities, fickleness, and rarity are all reasons why a new mizunara oak cask costs over $6,000.

Mizunara is one of the most superior and luxurious ways to age a whisky, and nothing else would do for Sasayaki.

SASAYAKI IS A WHISPER IN WHISKY FORM

COLOUR: Light Amber
AROMAS: Lemon crème brûlée, honeyed plums, lush, ripe banana, and malt
FLAVOURS: Dried fruit, complex malty notes
FINISH: Fresh and clean

Approachable, without attempting to seduce with sweetness-its grace is its allure.

Sasayaki welcomes you with a delicate and nuanced bouquet. It moves gracefully across the palate. It finishes clean before fading like a whisper in the air.

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