Cover Limited-edition Yamazaki and Hakushu releases
Limited-edition Yamazaki and Hakushu releases
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A century is a milestone for any brand, and this House of Japanese artisans is welcoming it right by launching covetable Yamazaki and Hakushu expressions and working with the finest chefs in Singapore to curate exclusive menus
The House of Suntory, which brought us Yamazaki and Hakushu whiskies, is celebrating its 100 year anniversary this year. However, it is the whisky lovers like us who are in for a treat as Yamazaki Distillery (founded in 1923) and Hakushu Distillery (founded in 1973) are welcoming it with four limited-edition expressions: the Yamazaki 18 Year Old Mizunara; the classic Yamazaki 12 Year Old presented in an exclusive packaging designed for the centennial celebration; the Hakushu 18 Year Old Peated Malt; and the Hakushu 12 Year Old which also comes in a special packaging.
You could say that the Yamazaki 18 Year Old Mizunara is at the pinnacle of Japanese whisky-making, as the distillery’s flagship and sought-after single malt is aged exclusively in the rare Japanese Mizunara oak. Fifth generation chief blender Shinji Fukuyo tells us that the Mizunara oak is extremely special as “it is hard to come by and source… only one per cent of our whiskies in the distillery is aged in this type of oak”.
It is worth noting that the Yamazaki Distillery started experimenting with this type of oak in the early 1940s, under the guidance of first generation master blender Shinjiro Torii and second generation master blender Keizo Saji, thus changing the game in Japanese whisky-making until today. And the Yamazaki 18 Year Old Mizunara delivers with enticing aromas of dark cherry and ripe peach. Take a sip and savour how these characters expand on the palate with a gentle spice and lingering finish accentuated with clove, sandalwood and dried coconut.
As for the Yamazaki 12 Year Old, it was crafted with “Monozukuri” in mind. This Japanese principle embodies elevated craftsmanship and relentless pursuit of quality, and it is showcased in the expression’s complex nose of pineapple, grapefruit and candied orange, as well as its pleasantly long finish interspersed with sweet ginger cinnamon. Furthermore, the bottle design encapsulates the Yamazaki Distillery, the oldest distillery in Japan.
In case you missed it: What went down at the Suntory World Whisky Ao tasting at The Tatler Bar
Above Yamazaki 18 Year Old and 12 Year Old
Above Hakushu 18 Year Old and 12 Year Old
Yamazaki 18 Year Old and 12 Year Old
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These Yamazaki whiskies are launched together with limited releases of the Hakushu 18 Year Old Peated Malt, with a complex yet delicate smoky profile and vibrant notes of herbs, grapefruit and acacia honey notes; and the signature Hakushu 12 Year Old, with robust characters of green apple, basil and pine needle, and a subtle smoky finish layered with green tea notes. The bottle even comes with an exclusive design of the Hakushu Distillery surrounded by verdant forest. Founded by second-generation master blender Keizo Saji in the hills of Mount Kaikomagatake, the distillery’s blenders were the first to experiment with the smoky flavour profile, made possible with its unique location and water sourced from the mountain.
The House of Suntory’s centennial celebrations continue with the House of Suntory Masters, a series of experiential dinners happening throughout August and September. Eight celebrated chefs on the island have curated exclusive menus inspired by the House’s pioneering spirit, and paired with the finest spirits from the House of Suntory. Each restaurant will serve its special menu for one night only.
Peruvian-Mexican husband-wife chef couple, Daniel and Tamara Chavez, have curated a six-course menu that showcases Nikkei cuisine (a blend of Peruvian and Japanese culinary traditions). This is complemented by specially concocted cocktails featuring Suntory's blended spirits. The dinner is taking place at Canchita Peruvian Cuisine on August 31
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La D’Oro chef Yohhei Sasaki, for example, has recreated his signatures like the capellini paired with Suntory AO jelly, and the Japanese sword fish presented with Sicilian sarde sauce and Suntory AO marinated bread crumb. The five-course omakase showcase, which takes place on August 23, is served with Suntory World Whisky Ao, Hibiki Japanese Harmony and Roku Gin.
Executive chef Cheung Siu Kong of one-Michelin-starred Summer Pavilion shows us the versatility of whiskies by pairing the Yamazaki 18 Year Old and the centennial Yamazaki 18 Year Old Mizunara with Cantonese creations like the sautéed geoduck clam with asparagus and XO Sauce and double-boiled abalone soup with fish maw. The seven-course dinner is scheduled on September 1 only.
Indeed, 100 years is a milestone for any brand, and House of Suntory is welcoming it right with limited-edition whiskies and experiential dinners made for whisky connoisseurs and gourmands. Find out more about the experiential dinners here.
The limited-edition bottles from the Yamazaki and Hakushu distilleries are available on crystalwines.com.
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Dudi Aureus is the senior dining and travel editor at Tatler Singapore, covering the city’s most exciting restaurants, global travel trends, and the personalities shaping the culinary and lifestyle scenes. She also serves as co-jury chair for the Tatler Best awards in Singapore, celebrating the very best in hospitality. When she’s off duty, she can often be found at a favourite hole-in-the-wall Thai spot, savouring a perfectly balanced pad thai.
