The Chita Single Grain Japanese Whisky

I hope we are prepared because it is time to travel to a country with nearly 7000 islands and a reputation for being one of the best countries that can compete with the finest whiskies from Scotland and Ireland. Because their regulations allow for the blending of whiskies from different countries, producing whiskey in this country would be ideal for blended whiskey makers. Japan is the country! If you are not educated by a Japanese whisky, I would not judge you because, for example, make a comparison between when Scotland whiskies first appeared and when Japanese whiskies first appeared. There is no disputing which came first. Scotland, because they began around 1000 years ago, and Japanese whisky, which is only a little more than 100 years old. But, when you look at where Japanese whisky is today, you have to applaud them because they have risen to the top at a blistering pace.

We are taking this journey to a new level this time because I have never tasted Japanese whisky before. This experience has given me a whole new set of eyes in terms of understanding how whiskey is made and how much the technique influences the flavours. Now, let us go gain knowledge about this country and its whisky.

The Chita Single Grain Whisky is the Japanese whisky that I have chosen for this incredible tasting. This whiskey is also award-winning. It received the House of Suntory Whisky award for being a unique single grain Japanese whisky. The single grain also indicates that it will be sweet, woody, and nutty. Let us take a look at the colour; it appears to be light gold. The colour is stunning, and the nose… wow! There are so many aromas, it is so rich and intriguing. There is vanilla ice cream and toffee sweets, and what is interesting is that it is very soft on your nose, as if the aromas just flew in and tapped your nose with a silky fabric. That whisky has a tender and friendly mouthfeel. I was relieved to discover that the mouth was as smooth as the nose.

This whisky is full of sweet flavours, such as caramel and liqueurs, and the best part is that the notes are not overpowering; they are light and pleasant. Cinnamon appeared after the sweet was finished, and it balanced the whisky so that it was not overly sweet. The cinnamon flavour reminded me of cinnamon buns with frosting on a cold winter night. The finish began with an immediate gentle oak, followed by a medium-strong caramel milk chocolate. The aftertaste was not as long, but it was still rich, and it started to fade with the wonderful oaky flavour. I have got a great way to describe this Japanese whisky.

Tasting notes have been taken, and it is now time to bring out my dinner, which should be a perfect match for this whisky and this country, sushi. I have selected sushi for tonight because it is a flavour combination I have yet to try. Sushi with king prawns, snow crab, philadelphia, and sesame seeds is among my choices. Other sushi options include philadelphia, avocado, and salmon. Sushi is connected magnificently with whisky, and I wholeheartedly suggest trying it. If I had to adjust one thing, I would not add sesame seeds to the mix because they gave the aftertaste an unwelcome woody flavour profile that did not go well with the whisky. I believe this pairing worked because the whisky is delicate and pleasant, not overpowering the food. Because of its gentle taste, I believe The Chita Single Grain Whisky has the ability to accept any food that is placed in front of you.

This has been an extremely enlightening experience for me. This tasting provided me with useful information about Japanese whiskies, and I plan to seek out more of them in order to write a review of them. I believe this journey has now evolved, and I can now provide you with much more accurate comparisons of various whiskies that will be featured on this blog. I hope you enjoyed reading this blog post, and I hope to see you again soon! Cheers!

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