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.

The world of whisky is pretty big out there, yet there is this duplex in the world today, that has a wide selection of whiskey from all over the world inside the duplex. Where can you find this wide whiskey selection? Inside Changi Airport Terminal 2, it is known as The Whiskey House! With a diverse range of 179 single malts, 68 blended Scotch whiskies, 30 American whiskies inside The Whiskey House, for the Whisky or Whiskey lover in you, this is a must visit place when you visit Singapore! As a whisky fan and avid traveler, I am wondering to myself, how did I manage to miss out this awesome whisky place inside Changi Airport during my previous trips?

On the upper level of the duplex, there is an amazing, must visit destination for all whisky lovers, an intuitive and experiential whiskey shopping experience whereby you can enjoy complimentary tastings of 100 different whiskies from around the world. This is where you taste and enjoy the whisky before choosing your favourite whiskey to bring home.

This was also the location whereby I attended their Whiskey Appreciation Masterclass, part of the Whiskey Festival, taking place from May 25 to July 1 at Changi Airport. For that weekend on June 16 and 17, the regional brand ambassador for The Balvenie whisky house played host for whiskey appreciation masterclass. That was where we met Neil Strachan from Scotland, who hosted us for the whisky appreciation masterclass. His sharing was very interesting and interactive, teaching us how to appreciate and learn more about whisky, the fragrance, aroma and taste. Having an expert to share about whisky tasting makes drinking whisky even more special and fun! If you are a Scotch whisky fan, do follow Neil on his Instagram account! Neil is an awesome ambassador, I hope to have future opportunities to learn more about Scotch whisky from him!

I am probably the “worst student” among the group of us at the Whiskey Appreciation Masterclass because I was busy tasting/drinking the Balvenie single malt vintage whiskies (I don’t wish to declare the number of whisky glasses that I had during the masterclass!) and taking photos of them for this article! While this is not specifically a whisky review article, I would just share some of my thoughts, all of them are pure vintage class and each has its own distinct fragrance, aroma and strength. What were the types of Balvenie whiskies that we tasted during the Whiskey Appreciation Masterclass? There were the 12 years, 16 years, 21 years and 25 years! Do you have a favourite from these four bottles of Balvenie whiskies? From these four bottles of Balvenie vintage whiskies, my preference is the 25 years vintage!

While drinking and enjoying Balvenie whisky, it brought back my recent travel memories to Nikka distillery in Yoichi, Hokkaido, during October 2016. I had a memorable and fun whisky tasting/distillery tour on my own! I would love to visit the whisky distilleries in Scotland in the future! Nothing beats visiting a whisky house/distillery, soaking in the atmosphere and surroundings! It’s like a pilgrimage for whisky lovers!

Whisky and Whiskey lovers in the world, I know you have a bias towards particular whisky houses around the world, you have your favourite whiskies. When you visit Singapore, don’t miss this golden opportunity to visit the Whiskey House inside Changi Airport Terminal 2!

I hope to share more about my whisky tasting experiences in the future, along with cuisines that would be suitable for each type of whisky. Whisky and cuisines pairing sounds like a great food and beverage adventure for me!

I would like to thank Changi Airport Social for the invitation to the whiskey appreciation masterclass!

The post Whiskey Appreciation Masterclass at The Whiskey House appeared first on TGH Photography and Travel Portal/Blog.