JAPANESE WHISKY TASTING

Daniele Cancellara, Bar Manager of Rasputin in Florence, an expert connoisseur of the world of Whisky will take us through the history of the spirit that made Japan famous: whisky. Five tastings are planned.
 Tasting by the glass.
 7:30 pm. Tasting Room.
 LIMITED PLACES
 With the purchase of this tasting, entry is included for the whole day starting at 11.00.
 Discovering Japanese Malts
 This year too, at Sake Days, we will have the opportunity to explore the world of Japanese whiskies, which this year celebrate their centenary! However, we will not limit ourselves to just malted barley spirits. In fact, we will travel across Japan to discover and taste the new trends that the Land of the Rising Sun is bringing to the world of whisky.
 The tasting will consist of:

 Shizuoka Prologue “K”
 The first release from the Shizuoka distillery made with the still that once belonged to Karuizawa, using only Japanese barley, and aged in ex-bourbon barrels.
 Shizuoka Prologue “W”
 Another first release from Shizuoka, this time made with a new direct flame still and using Scottish and German malt, a good portion of which is peated. Finally, it ages in ex-bourbon and virgin oak barrels.

 Sakurao Single Malt
 First Single Malt produced by the very young Sakurao distillery, located near Hiroshima. Aged in a complex combination of ex-bourbon, ex-sherry, virgin oak and mizunara barrels, despite its young age it has a very important complexity.

 Kujira Ryukyu Whiskey Single Grain 12 Yo
 Coming from Okinawa, in Kujira we can find all the tradition of Awamori (in fact it is produced using 100% rice and Black Koji) and the soul of whisky, thanks to its aging for 12 years in ex-bourbon and ex-sherry barrels.

 Kujira Ryukyu Whiskey Single Grain 20 Yo
 Still a rice grain whisky, but this time aged 20 years. Produced, like the previous one, by Kumesen Shuzo, an Okinawa distillery that in 1989 began to age its Awamori in oak barrels, creating this which is a marriage between the two realities.

 Togouchi Sake Cask Finish
 In this case we have a blended whisky created by Sakurao, composed of Single Malt and Single Grain imported from Scotland and Canada, but initially aged in ex-bourbon barrels in an abandoned railway tunnel near Hiroshima. Finally, it ages for 3 months in ex-sake barrels of Chugoku Jozo, which gives absolutely unexpected aromas.
 An unmissable tasting both for those who are already experts and want to try the new frontiers of Japanese whisky, and for neophytes who are approaching it for the first time.