Asakura Premium is their first brand of Koji Whisky by Kyushu Spirits. They are determined to keep the traditional distillation methods used in Japan’s southernmost island alive, by working with a consortium of local families to create ground-breaking hybrid spirits, crafted through a combination of traditional Japanese fermentation and Western ageing techniques. 

To understand more about Asakura Premium, let’s go into the history and heart of Kyushu. For centuries, the people of Kyushu have been accustomed to drinking shochu. This is an integral part of the island’s history, Kyushu Spirits is inspired by this aspect, they work with distilleries to combine wood ageing with the koji fermentation process pioneered by their ancestors to create whiskies that are truly unique in balance and flavour. 

The use of koji in the standard malting process gives the whiskies a rich aroma and a characteristic flavour. Kyushu Spirits whisky makers use only locally sourced grains such as barley, buckwheat and rice. Those locally sourced grains come from where has long been considered some of the best farmland in Japan, thanks to Kyushu volcanic soil that is rich in minerals. 

Asakura Premium is the first product in the Kyushu Spirits range. They are created in a single distillery, distilled from 100% local Japanese barley (mugi) and matured in oak sherry casks, which combined with traditional koji fermentation endows a distinctively smooth taste and texture unique to Asakura Premium. 

Asakura Premium Tasting Notes

Asakura Premium radiates a deep golden hue, reminiscent of the fields of their origin. Scents of honey, vanilla and coconut from the oak cask, combined with a hint of soft white florals, lure the nose. On the palate, notes of honey work with hints of buttery brown sugar and cinnamon with a touch of yuzu zest. 

Vikramm Chand, Founder and Managing Director of Kyushu Spirits, said, “having grown up in Japan, I became very interested in the variety of spirits being crafted locally, and was very surprised to learn about the different sources of artisanal brewers that exist throughout the country. Through Kyushu Spirits, we hope to continue working with local distilling families on the island to introduce these intriguing hybrid whiskies to the rest of the world.” 

Personally for me, I am constantly exploring and tasting the whole wide world of whisky, from single malt, pure malt, blended, grain whisky. For Japanese whisky, I am still exploring, tasting and learning more about this market. When I do get a chance to taste Asakura Premium, I would share more of my tasting and food pairing adventures!

Local pricing and availability 

Asakura Premium is available to purchase online through Cellarbration and retails at SGD198 for a 500ml bottle. 

Asakura Premium is currently served at the likes of Sake Labo, The Cooperage, The American Club, and Matsuya Dining in Singapore.

For more information on Kyushu Spirits and Asakura Premium

Kyushu Spirits: https://www.kyushuspirits.com/en/ 

Asakura Premium: https://www.kyushuspirits.com/en/#Asakura-Premium-is 

Instagram: https://www.instagram.com/asakurapremium/ 

Facebook: https://www.facebook.com/AsakuraPremium 

Hashtag: #AsakuraPremium 

* Information and pictures courtesy of Kyushu Spirits and VIM & VIGOUR PR *

The post Launch of Asakura Premium Koji Whisky by Kyushu Spirits in Singapore appeared first on TGH Photography and Travel Portal/Blog.

Whisky with a view project was partially inspired by this account on Instagram, traveling the world drinking whisky and taking photographs of whisky in the mountains, in the valley, the forest, in such gorgeous natural landscapes that whisky is usually associated with. Prior to that, I was learning whisky appreciation, thanks to The Whisky Festival 2017 at Changi Airport where I was introduced to Balvenie and The Whisky Festival 2018 at Changi Airport whereby I was introduced to Jura. As I grew and learned more about whisky appreciation, it led into whisky and food pairing adventures with my friends Chef Keith Crackling Roast and Chef Jude, this food and whisky photography project is always a work in progress, we would eat, drink and appreciate with our whisky collection, along with some photography shoot of course!

Behind the scenes, I always wanted to produce similar Whisky with a view sceneries here in Singapore. This proved to be more challenging than I expect since the landscape and terrain here is limited not just in land size, there aren’t many any high mountains and valleys. Nevertheless, I decided to produce my own Whisky with a view project, that fits into Singapore’s landscape and terrain.

Whisky with a View Project – SG Edition, got its maiden debut recently during a planned photo walk to explore and discover this old place/lost world, Keppel Hill Reservoir. This was my maiden start to Whisky with a View Project – SG Edition, somehow, it had re-ignited the explorer fire inside me again.

Whisky with a View Project – SG Edition is about appreciating our gorgeous natural landscapes with whisky. As I return back to exploring with my Canon cameras and lenses, through my Canon EOS RP Explorer adventures and stories, I hope to share and showcase more of the unseen natural landscapes in Singapore.

More photography stories and works on the way from my Whisky with a View – SG Edition project, along with whisky and food pairing project. For all whisky fans, I hope you appreciate and enjoy my whisky adventures like I do!

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At a recent food and whisky gathering with fellow foodies, Chef Keith Crackling Roast and Chef Jude, it was pretty much long overdue since our last food and whisky gathering at Chef Keith Crackling Roast cosy residence. We had a wonderful food and whisky gathering at Chef Keith’s home, with some superb delicious and crackling roast pork, trademark of Keith Crackling Roast, along with char siew meat seasoned by Chef Jude and cooked at Chef Keith’s home kitchen.

I contributed my Japanese whisky collection to this gathering, the Chita, Iwai and Taketsuru, making their appearance with the delicious food during the gathering. While there were Chef Keith in action portraiture shoot, food photography and whisky photography shoot, I didn’t manage to complete my planned Chef Keith with his 2 x Japanese knives portraiture shoot, as well as my food and whisky pairing layout photoshoot.

All these were just the first round of food and whisky photography action, part of my food and whisky personal photography projects that I hope would expand and diversify in time to come, you can keep a lookout for them via my Instagram and Facebook Page!

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It’s Sunday in Hokkaido, another cold and chilly autumn morning with the cold wind blowing. My plan for the morning was to make a pilgrimage to a whiskey that I really like a lot, Nikka whiskey. The birth place of Nikka whiskey is in this place called Yoichi, just three JR stations away from Otaru. I checked the local JR train timetable heading towards Yoichi the night before, planned the time to wake up, head towards onsen, buy my breakfast from the JR Otaru station convenience store before boarding the local JR train to Yoichi.

The local JR train ride was fun and I always love my traveling experiences there. Although it was only three stations away, the distance between them were quite far apart. I loved the views from my short JR train ride, I saw the colourful trees, the sea, coast line, hills and houses. My train ride was quite busy, not too packed, there were a number of people on the same train ride too. I spotted some elderly Japanese folks drinking beer in the morning while traveling on the train!

Nikka Distillery

Upon arriving at JR Yoichi station, there were a lot of people that were riding together on the train also alighted along with me. It dawned upon me pretty quickly that we were all heading towards a common destination, the Nikka distillery! A short walk away from JR Yoichi station, I arrived at the entrance to Nikka distillery, I am awed and excited because I made a pilgrimage to my favourite whiskey!

Visiting and walking inside Nikka distillery wasn’t too difficult, you can choose to join a guided tour (in Japanese though) or you can choose to walk around and explore on your own. I chose to walk around and explore myself. There were many information at various locations on the history, significance and things related to Nikka whiskey. The most interesting segments for me were the whiskey museum and Nikka Kaikan (guest hall, tasting room). My most eagerly anticipated segment of visiting Nikka distillery was the free whiskey tastings! There were 3 types of whiskey available for tasting inside the Nikka Kaikan, there were some rules to follow for visitors, no drinking for those visitors driving and each visitor is only allowed to taste 1 glass of whiskey from each type of whiskey available for tasting.

Whiskey is supposed to be enjoyed slowly, shaking and stirring the aroma up from the whiskey, slowly sipping, enjoying the after taste before continuing to slowly sip up the rest of the whiskey. In the midst of my excitement and over enthusiasm, I drank two of the three whiskey in kind of double quick time. Although I really loved the taste and feeling, my head started to spin because I drank too fast and furious! I had to quickly grab some ice water to drink and settle myself down!

There was a place known as Distillery Shop “Northland”, a gift shop to buy gifts and Nikka whiskey. Initially, I thought of buying Nikka whiskey back home to Singapore, however, they were not able to do the duty free procedure therefore I decided not to buy it back. Instead, I bought an ice ball maker and a box of Nikka Distillery chocolates.

I checked the return trip JR train time table when I first entered into the JR Yoichi station, therefore, I had a bit of time to walk around Yoichi and have a quick look before making my way to JR Yoichi station. Japanese trains were very efficient, reliable and punctual. The station masters opened up the doors for the passengers to walk out to the platform about 10 mins before the scheduled arrival time of the JR train. The visitors queued up in rows, waiting in line for the train to arrive. The JR train arrived exactly at the scheduled time as printed on the boards inside the train station.

Reaching JR Otaru station, there was a short time transition for passengers to switch and hop on to the another JR train heading towards Sapporo. This was how great, detailed and thoughtful the Japanese placed in service delivery standards.

When I reached Sapporo, I wanted to look for the Travelers notebook by the Traveler’s Company. However, I wasn’t able to find my way around the shopping centre and I didn’t manage to buy it during my trip to Hokkaido. I went back to the same lunch place yesterday, ordered a curry beef rice, enjoyed my lunch and took the next available train back to Otaru, for my late afternoon to night view of Otaru from Mt Tenguyama.

Mt Tenguyama, Otaru

Mt. Tenguyama, is a famous and well known tourism destination in Otaru, as well as in Hokkaido. On top of Mt Tenguyama, it has one of the best views of Hokkaido, highly rated and recommended by both locals and international visitors. I took a bus from Otaru bus terminal in front of JR Otaru station towards the foot of Mt Tenguyama where the ropeway station was located. I took the ropeway up and it was a great view of Otaru, the port and the sea!

Mt Tenguyama indeed had some gorgeous views up at the top, there were a few observation points that allowed visitors to take photographs of Otaru and her surroundings from different observation points. The weather was a bit overcast and pretty cloudy when I was up on top of Mt Tenguyama. I explored around the top of Mt Tenguyama, it’s really peaceful and beautiful. There were gusty chilly winds blowing on that evening, making it very challenging for me to stay long outside in the open to take photographs (I was kind of freezing up there on Mt Tenguyama).

Waiting for the sun to set and night to arrive, I finally caught a good glimpse of the night landscape scenery of Otaru. I didn’t bring my tripod up to Mt Tenguyama therefore I made the best out of everything in a very cold autumn night with gusty winds blowing at the top of Mt Tenguyama.

Taking the ropeway ride down, enjoying the nights sceneries of Otaru. I took the bus back to Otaru city centre, went to JR Otaru station and bought a half deep fried chicken for dinner back to my hotel room whereby I was able to keep myself warm from another cold chilly autumn night.

On my last night in Otaru at Dormy Inn Premium, I went down for my night singing noodles, the hot and heartwarming Yonaki Soba, my last time to enjoy this wonderful noodles, I am not too sure when I would have the chance again. Upon finishing the delicious Yonaki Soba, I went back to my room, packed my luggage while resting before coming down to relax and enjoy at the onsen before my sleep time.

Hokkaido Autumn 2016 Day 3

Hokkaido Autumn 2016

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