Amahagan Kabukisa

This whisky is distinguished by its delicacy and complexity, with a nose expressing a toasted flavor, as well as notes of oak, black cherry and walnut. On the palate, we find a sensation of smoke, bitter chocolate, prune and a touch of salt that brings a nice complexity to the whisky. The finish is marked by a refreshing woody flavor, followed by a milk chocolate-like sweetness.

Made from sherry casks, the supervision of the blending of this whisky was entrusted to Tsuyoshi Yamasaki, reigning Japanese champion bartender of the profession and owner of the Goya Bar located in Ginza at the same place as the theater. Kabuki-za is the temple of Kabuki, the only one that still performs every month. Since its foundation in 1889, it has evolved through the Meiji, Taisho, Showa, Heisei and Reiwa periods, while keeping the traditions and formalities of the classical theater.

Nagahama Distillery, founded in 2016, not only produces single malt whisky, but also blends carefully selected whisky purchased from abroad and ages it in Japan. This method of blending and maturing under special climatic conditions and the small, delicate shape of the still creates the rich taste that characterizes Nagahama Distillery.