The Saburomaru Distillery has released information on their new product, “Single Malt Saburomaru 1 for L’évo.”
Eiji Taniguchi, owner-chef of “L’évo,” an auberge in the Toga region that is committed to true local production for local consumption, personally conducted the selection of the original sake.
This single malt Japanese whisky was specially bottled as “Saburomaru I for L’évo” in honor of Mr. Taniguchi, who is constantly evolving and offering the value of avant-garde regional cuisine. Since it is a single cask, it will be a very expensive bottle, limited to 208 bottles and priced at 33,000 yen (tax included).
Lottery applications will be available at “Me and ALC” from 12:30 on July 28 (Thu.).
1. About the lottery application
Lottery applications will be available to “Me and ALC” members only. Click here for the application form (the relevant products will not be displayed until 7/28 at 12:30 p.m.).
Registration as a “Me and ALC” member is required. ALC member’s customer ID is required at the time of application.
Click here for the member application page.
*There is a “Food & Beverage Store Lottery Quota”.
In addition to the regular lottery, there is a “lottery for food and beverage establishments”.
When applying as a food & beverage store, fill in the name of the store on the application form.
Application period: Thursday, July 28, 12:30 – Tuesday, August 2, 23:59.
Lottery results: Winners will be notified on August 4 (Thu.). Winners will be notified by e-mail to the e-mail address they entered in the application form.
2. Single Malt Saburomaru 1 for L’évo
The Toga area of Nanto City, Toyama Prefecture, is surrounded by magnificent mountains and unspoiled nature. Mizunara oak grown there is processed into Mizunara head casks at the Sanshiro Cask Studio in Iba, where the Saburomaru distillery malt is matured. Eiji Taniguchi, the owner and chef of “L’évo,” an auberge in the Toga region that is also committed to true local production for local consumption, personally selected the original malt.
This product was specially bottled as “Saburomaru I for L’évo” in honor of Mr. Taniguchi, who is constantly evolving and offering the value of avant-garde regional cuisine.Year of distillation: 2018
Number of bottled bottles: 208
Alcohol content: 60
Capacity: 700mlYeast used: ale yeast, whisky yeast
Malt: Heavily peated 53 PPM
Mashtan: Mashtan made by Miyake Seisakusho
Still: 30 year old distiller
|
Product name |
Single Malt Saburomaru 1 for L’évo |
|---|---|
| Sake type | Single Malt Japanese Whisky |
| Ingredients | Malt |
| Cask Type | Quercus serrata casks |
| Number of bottles | Limited to 208 bottles |
| Strength | 60% (60%) |
| Price | Suggested retail price: 33,000 yen (tax included) |
| Place of production |
Saburomaru Distillery |
| Producer | Wakatsuru Shuzo Co. |
3. About Saburomaru Distillery
The only whisky distillery in Hokuriku, founded in 1952.
Amidst the postwar rice shortage, they obtained a license to produce whisky in 1952. Since then, they have been brewing sake in winter Whisky distilled only during summer In the winter, they brew 200 bottles of sake. They make 200 bottles a year. They are planning to make 300 bottles in the future.
Since the beginning, they have been particular about smoky whisky and have been brewing with Islay peated malt and recently Toyama peated malt The whisky is brewed with Islay peated malt and more recently with 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 Manufacturing.
In 2019, we collaborated with a local company, Oigo Seisakusho, to develop a cast pod still “ZEMON”. to develop a cast pod still.
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 main features.
(1) The casting method enables mold forming and quick delivery. Also, it is possible to add sufficient wall thickness at a low cost, which increases the service life of the main body.
(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 approximately 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 mellow the taste of alcohol. It is said to be the most expensive metal in the world, and has been used for sake vessels and shochu coolers. ZEMON contributes to the production of high quality spirits through the dual effects of copper and tin. to the production of high quality spirits. It is also used as a cooler for sake and shochu.
Reference: Wakatsuru Sake Brewery official website
4. Single malt whiskies released in the past from Saburomaru distillery
4-1. Single Malt Saburomaru 1 THE MAGICIAN Cask Strength
https://en.jpwhisky.net/2021/12/24/saburomaru_first_caskstrength-2/
4-2. Single Malt Saburomaru 1 THE MAGICIAN
https://en.jpwhisky.net/2021/12/01/saburomaru_first-2/
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.
