Chichibu Single Cask for Sushi+Soul / Bar Zoetrope
Post by Stefan Van Eycken, Tokyo
Doesn’t happen every day: two of our favourite Japanese whisky hangouts joined hands and bottled a stunning Chichibu single cask together. They couldn’t be farther apart geographically (Sushi+Soul is in Munich, Germany; Bar Zoetrope in Tokyo, Japan), but their respective owners – Chris Herbst and Atsushi Horigami – share the same passion for Japanese whisky. Incidentally, this is the first time a single cask Chichibu was bottled for a European customer other than LMdW. Without further ado, let’s give it a try…
Chichibu 2009/2014, 1st Fill Bourbon Barrel #609, 61.6%abv, joint bottling for Sushi+Soul (Munich, Germany) & Bar Zoetrope (Tokyo, Japan)
On the nose, the initial impressions are a lush forest in springtime (new plank, shrubs and grass); then, a lovely ‘dirty’ sweetness hits you (honey on toast, agave syrup, marshmallow fudge) followed by light fruity elements (orchard fruits mainly: apricots, pears, apples) as well as some fresh ginger. Underneath it all, there’s a vague suggestion of lard and grilled burdock. Given time, the sweeter elements begin to dominate, but if you leave it for about 10 minutes, the fruit starts gaining in prominence. It’s a really dynamic whisky…
The attack on the palate is slightly bitter (bitter oranges and candied grapefruit peel), which develops into the orchard fruits hinted at by the nose (but in ‘abstract’ form – like in soft candy). You also get clear cereal notes, brown sugar on toast and hints of steamed new potatoes and burdock soup. It is so drinkable, even at this relatively young age and high abv – the Chichibu paradox!
The finish is long and sweet but with a slightly bitter edge… a bit like eating slightly burnt toast drizzled with Manuka honey and a bit of peach on the side. With water, you lose some of the tertiary notes on the nose, and it becomes a bit sweeter on the palate. I prefer it without and, as said before, the abv is no obstacle whatsoever.
If you’re in Germany, this is worth making a detour for (to Sushi+Soul) and if you’re in Japan, head to Zoetrope. The labels are different and there’s more bottles in Germany (2/3 of the outturn), but I wouldn’t wait too long either way… word is already getting around that this is a pretty superb Chichibu.
Fresh Bourbon wood works a treat for Chichibu, but how does it respond to sherry? Join us again tomorrow, when we review two recent sherried Chichibus (a PX and an Oloroso).
Doesn’t happen every day: two of our favourite Japanese whisky hangouts joined hands and bottled a stunning Chichibu single cask together. They couldn’t be farther apart geographically (Sushi+Soul is in Munich, Germany; Bar Zoetrope in Tokyo, Japan), but their respective owners – Chris Herbst and Atsushi Horigami – share the same passion for Japanese whisky. Incidentally, this is the first time a single cask Chichibu was bottled for a European customer other than LMdW. Without further ado, let’s give it a try…
On the nose, the initial impressions are a lush forest in springtime (new plank, shrubs and grass); then, a lovely ‘dirty’ sweetness hits you (honey on toast, agave syrup, marshmallow fudge) followed by light fruity elements (orchard fruits mainly: apricots, pears, apples) as well as some fresh ginger. Underneath it all, there’s a vague suggestion of lard and grilled burdock. Given time, the sweeter elements begin to dominate, but if you leave it for about 10 minutes, the fruit starts gaining in prominence. It’s a really dynamic whisky…
The finish is long and sweet but with a slightly bitter edge… a bit like eating slightly burnt toast drizzled with Manuka honey and a bit of peach on the side. With water, you lose some of the tertiary notes on the nose, and it becomes a bit sweeter on the palate. I prefer it without and, as said before, the abv is no obstacle whatsoever.
Fresh Bourbon wood works a treat for Chichibu, but how does it respond to sherry? Join us again tomorrow, when we review two recent sherried Chichibus (a PX and an Oloroso).
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