The final release in the series of “THE SUN” blended whisky from Sabromaru Distillery is now available. Product information and past reviews are also included.
There are several blends produced by the Sabromaru Distillery, but THE SUN is the distillery’s top blended whisky series. In the past, THE SUN won the Best International Blended Whisky at WWA2022 and has received high acclaim.
What is the taste of this final product in the series?
1. THE SUN FINAL
1-1. Distillery Comment
A peppery, aromatic collaboration of Saburomaru malt and home-aged grains.
The Saburomaru malt, which makes up the majority of the blend, is made mainly from bourbon barrel stock, as well as oak head barrels processed at a local barrel workshop and aged in roasted barrels, forming a smoky, thick, yet dense aroma.
The grain base is aged for more than 12 years in house, gently wrapping the powerful malt base aroma and creating harmony.
Enjoy the finale of “THE SUN,” the pinnacle of Saburomaru blended spirits, where the multi-layered flavors combine and support each other as one.
Reference: “THE SUN FINAL”, the finale of the highest peak of Saburomaru blended (prtimes.jp)
1-2. Product Specifications
| Alcohol content | 48% alcohol by volume |
| Sake type | Blended Whisky |
| Barrel Type | Original bourbon barrels, Quercus head barrels processed at a local barrel workshop, roasting barrels Grain aged for more than 12 years |
| Content volume | 700ml |
| Suggested retail price | 10,780 yen (tax included) |
| Release date | October 19, 2024 |
1-3. How to purchase
On sale from “Me and, ALC.”, the official online store of Wakatsuru Sake Brewery, from 12:30 on September 19 (Thu.). Please note that the product will not appear on the site until the date and time.
If you want to get it, we recommend you to register as a member in advance.
1-4. past series
About Saburomaru Distillery
Saburomaru Distillery
| Location | 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 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 fermentation tank was introduced.
The major difference from other distilleries is the use of the world’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. (2) The casting process enables mold molding, which shortens delivery time, and (3) It also allows for sufficient wall thickness at low cost, which increases the service life of the body.
(2) Free molding by the casting method allows for various types of sake quality. Also, by unitizing each part, only worn parts can be replaced and functions can be expanded.
(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.
Tinissaid to mellow the taste of sake since ancient times, and has been used for sake vessels and shochu coolers.
Reference: Wakatsuru Shuzo official website
For more information about Saburomaru Distillery, please see also here↓.
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.
