The design

Three sources of peat, composed as one nightscape.

Peated whiskies from Islay, the Highlands and Toyama are composed around Saburomaru malt distilled through ZEMON. Bottled at 46%, natural colour and non-chill filtered, it retains both smoke and texture.

Three peat origins

Different qualities of smoke are layered to avoid a one-dimensional profile.

Saburomaru malt

ZEMON-distilled peated malt from Toyama forms the centre of the blend.

46% / natural colour

The whisky is bottled without chill filtration to preserve definition and texture.

Taste profile

Dark smoke lit by fruit and sweetness.

Dense smoke and peat lead, layered with fruit, malt sweetness and vanilla from oak. At 46%, the whisky remains full in outline yet finishes long and smooth.

Peatsmokefruitmaltvanilla

How to serve

Choose the serve to match the profile.

Neat

Follow the smoke, fruit and oak as they unfold in sequence.

A few drops of water

Water reveals sweetness and texture beneath the peat.

Highball

Soda keeps the smoke defined while extending the finish.

Haze or sediment may appear at low temperatures because the whisky is non-chill filtered. This does not affect quality.

Food affinities

Four directions built on three peat origins and a long, dark finish, at 46%

The food affinities for SABUROMARU SAB NIGHT BLACK are not official pairings from the maker, but a reading drawn from the characteristics recorded on this page. Four directions are built around the layered peat drawn from Islay, the Highlands and Toyama, the dark, night-toned character of the blend, the fruit set against that smoke, and the power the whisky holds through a long finish.

Layered, triple-origin smokeIburigakko (smoked pickled daikon from Akita), smoked Isaan sausage, or a charcuterie plate with smoked duck breast. The layered peat drawn from three regions meets dishes carrying more than one register of smoke.

Dark, night-toned sweetnessBlack sesame pudding, khao niao dam piak (a black sticky rice pudding), or a dark chocolate torte. The dense, dark character of the blend runs alongside desserts built on dark, roasted ingredients.

Fruit against dark smokeFigs stewed in brown sugar, candied longan, or a dark cherry compote. The fruit layered within the smoke echoes fruit that has been cooked down into something darker and more concentrated, rather than served raw.

Power and a long finishCharcoal-grilled beef tongue, grilled beef with jaew dipping sauce, or a charcoal-grilled ribeye. The whisky holds its 46% definition through a long finish, a weight that meets these charcoal-grilled cuts.

Blending three peat origins builds a wider register of smoke than a single source alone, echoing dishes that carry more than one kind of char or roast. What follows is a structural reading built on that overlap, not a recommendation from the distillery.

Pairing guide — Whisky

The maker

A Toyama distillery built around a clear smoky signature.

Wakatsuru Saburomaru Distillery has made whisky since 1952. Its work centres on peated malt and ZEMON, the cast-metal pot still, seeking spirit with fruit and depth rather than smoke alone.

Official distillery website →

DistillerySaburomaru Distillery

Whisky makingSince 1952

RegionToyama, Japan

CategoryBlended Whisky

Awards

Awards attributed to this expression.

Only results that can be matched to this specific product are shown.

2025

International Spirits ChallengeSilver

Matched to this expression.

2026

Tokyo Whisky & Spirits CompetitionSilver

Matched to this expression.

Compare distinct expressions from the same maker.

For restaurants and retailers

Contact Bacchus Global for product documentation, availability and trade information.

Make a trade enquiry