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Japanese Whisky Upper Intermediate Class
- 1. JAPANESE WHISKY Upper Intermediate level JMG September 2018
- 2. • Shinjiro Torii • Masataka Taketsuru • Terroir • Japan’s distilleries map • Art of making whisky • Tasting Japanese whisky • Ritual of drink
- 3. Shinjiro Torii was born in 1879 as the second son to Chuube Torii who ran a money- exchange business in Osaka 13 years old started an apprenticeship at a local pharmaceutical wholesaler, Konishi Gisuke Store
- 4. The business also sells western liquors learned about alcohol, chemistry and blending 1899 opened a small store called Torii Shoten in Nishi-ku, Osaka
- 5. Learning about wines from Spanish wine trader In 1907 create his new product Akadama Port Wine Serendipitous discovery Torys Whisky in 1919
- 6. June 1923 Shinjiro Torii and Masataka Taketsuru join forces to create Japanese Whisky New Goal: Create an authentic whisky that suits to Japanese palate
- 7. In 1917 Taketsuru was introduced to Kihei Abe the owner of Settsu Shuzo by an alumnus of his school, Kiichiro Iwai. In March he started his job as a chemist Masataka Taketsuru born in 1894 The third son of Keijiro Taketsuru who ran a sake brewery in the village of Takeharam, near to Hirosima
- 8. Studied chemistry at Osaka Technical high School (now Osaka University) He started in a fermentation course July 1918 Taketsuru was ready for his trip to Scotland. Boarding the S.S. Tenyo Maru Finally arrived in the U.K. 2th December, 1918
- 9. In 1919 knocked the door of Longmorn distillery JR Grant the general manager agreed to a five day apprenticeship Five months in Hazelburn Distillery. He made Taketsuru Note The blue print for making whisky in Japan
- 10. 1th October 1923 the purchase of land on which distillery would sit had been finalized Village of Yamazaki between Kyoto and Osaka
- 11. The official start of malt whisky making in Japan was 11:11 a.m. on 11th November 1924 Shirofuda means White label later called Suntory white in April 1929
- 12. Taketsuru left Kobukiya in March 1934 with ambitious plans
- 13. 1934 Yoichi Distillery get the license of whisky production 26th August 1936
- 15. The majority of Japan distilleries are streched across Honshu the largest island They have favorable climate and abundance water
- 16. Yoichi Distillery Akkeshi Miyagikyo Asaka Fuji Gotemba Yamazaki Chita Chichibu Shizuoka Hombo Tsunuki White Oak Hakushu Nukada Miyashita Okayama Saburomaru Chichibu Mars Shinshu
- 17. Climatic differences in Japan affect the environmental conditions in the warehouse -10 -5 0 5 10 15 20 25 30 JANUARY FEBRUARY MARCH APRIL MAY JUNE JULY AUGUST SEPTEMBER OCTOBER NOVEMBER DECEMBER Minimum Temperatures YAMAZAKI YOICHI SCOTLAND -5 0 5 10 15 20 25 30 35 40 JANUARY FEBRUARY MARCH APRIL MAY JUNE JULY AUGUST SEPTEMBER OCTOBER NOVEMBER DECEMBER Maximum Temperatures YAMAZAKI YOICHI SCOTLAND
- 18. Japanese Whisky The art of
- 19. Cereal Carbohydrate Source Malted Barley Malted Barley & Unmalted Cereals Malt New Make Spirit Grain New Make Spirit Single Malt Whisky Blended Malt Whisky Blended Whisky Single Grain Whisky Blended Grain Whisy Malt Whiskies Malt & Grain Whiskies
- 20. Malt process Malting Milling Mashing
- 21. Steeping Malting
- 23. Kilning Malting
- 24. Milling
- 25. Mashing
- 26. Fermentation
- 27. Japanese distilleries make great efforts to maintain good wort clarity in order to produce fragrant and fruity whiskies rich in esters
- 28. DISTILLING The Art of separate alcohol and congeners by volatility
- 29. Pot Still
- 30. Column Still
- 31. What is the process of ageing? • Extraction • Oxidation • Chemical Reactions
- 32. 1 Ton of wood 500kg water plus 500kg wood Oak trees between 75 and 200 years old It will loose the 50% of its humidity
- 33. Maturarion Factors: • High temperature • Changues in temperature • NMS ABV • Cask Conditions • Time of ageing Japanese Whisky Average NMS 50% ABV
- 35. Wood flavours • Enhance Fruity • Enhance Spiced • New Esters • New Aldehydes • Smoothness
- 36. Mizunara casks has stronger coconut flavour Trans-lactone is higher in Mizunara casks
- 37. Art of Blending As a painter the Master Blender chose the best whiskies
- 39. 4 51 2 3 Apparience Specifics Aromas Flavours Color Density&Texture Fruity Flowery Smokiness Herbal Ageing Spiced 4 51 2 3 Main Aromas Creative Commons Licensed Tasting Sheet Neroli Baked Apple Halzenut Apricot Clove Herbal Tasting Sheet Upper Intermediate Orange Pepper Raspberry Coconut LiquoricePepper Neroli Apricot
- 40. 4 51 2 3 Apparience Specifics Aromas Flavours Color Density&Texture Fruity Flowery Smokiness Herbal Ageing Spiced 4 51 2 3 Main Aromas Creative Commons Licensed Tasting Sheet Pear Strawberry Vanila Blackberry Truffle Coconut Pear Citrus Truffle Citrus Tasting Sheet Upper Intermediate
- 41. RITUAL OF DRINK JAPANESE WHISKY
- 42. Hidetsugu Ueno Master of ice carving
- 43. Exam • When Shinjiro Torii hired Masataka Taketsuru for the commun project? • Wich destillery Masataka Taketsuru spended long time learning? • Where was the place of the first distilleryin Japan? • Wich is the average of alcohol for the New Make Spirit? • Wich many types of whisky you could make wich malt barely? • What is the difference between Single Malt Whisky and Single Cask Whisky?
- 44. Aknowledgement - Ashaji Breweries - Nikka Whisky Distilling Company - Clemence Ferrara LMDW - Beam Suntory Company - Hidetsugu Ueno Bar High Five References - Whisky Rising – Steefan Van Eyckeen - The Way of Whisky – Dave Broom - Whisky Japan – Dominic Roskrow - Institute of Brewing&Distilling - Japan Meteorological Agency
- 45. Juanjo Maíllo Garrido Sprits Enthusiastic jmaillo84@gmail.com /juanjomaillo