SABUROMARU
THE SUN Final Saburomaru
Home／Collections／Whisky／SABUROMARU／THE SUN Final Saburomaru ENไทย日本語 Original bottle illustration — Bacchus Global SABUROMARU · WAKATSURU SHUZO · TOYAMA THE SUN Final Saburomaru Saburomaru malt leads a blend with grain whisky aged 12 years or more and several cask types, carrying honey, fruit and spice at 48%. Blended Whisky Category Blended Whisky Materials Malt / grain Maturation […]
Specifications
- ABV
- 48%
- Volume
- 700 ml
Saburomaru malt leads a blend with grain whisky aged 12 years or more and several cask types, carrying honey, fruit and spice at 48%.
Saburomaru malt supported by mature grain and layered oak.
The blend is led by Saburomaru malt and includes grain whisky aged for 12 years or more. Bourbon casks, casks with mizunara heads and toasted casks add depth to sweetness and spice.
Malt-led
Peated malt supplies the aromatic and structural core.
Mature grain whisky
Grain aged for 12 years or more rounds the palate while retaining weight.
Layered oak
Bourbon, mizunara and toasted oak broaden sweetness and spice.
Honeyed fruit, spice and a long saline finish.
Honey, candy, ripe apple, bread and banana open the profile. Cinnamon, pepper, lemon curd, pear and toffee follow, ending warm with lemon peel, salinity and a yeasty note.
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.
Toward honey, spice, and a long saline finish
The blend of Saburomaru malt and mature grain whisky is explained on this page, but no food pairing is stated. The four directions below are read from the recorded aroma and taste structure. Three threads run through it: a rich sweetness of honey, ripe apple and banana; a spread of cinnamon and pepper spice; and a warm, salted finish suggesting bread and yeast.
Food-pairing literature describes how aromas from heat and maturation, such as Maillard-reaction notes, tend to connect with dishes that have also been heated or aged. The depth this whisky gains from mature grain whisky and several casks tends to run in the same direction as cooked dishes carrying honeyed or roasted notes.
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.
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Matched to this expression.
Compare distinct expressions from the same maker.
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