Keep Warm with Oyuwari

As Japanese whisky and shochu enthusiasts, we are no strangers to mizuwari-style drinks - a bit of cold water can be a pleasant addition to a specific dram or certain style of shochu. But now that the weather is cooling down, it's the perfect time to switch things up and start thinking oyuwari.Oyuwari (お湯割) means "with hot water," which is the perfect way to enjoy shochu and whisky during the winter months. When serving a drink oyuwari, hot water is usually prepared in a traditional Japanese teapot. It is then poured into a glass and the spirit is added afterward. The hot water helps to release the flavors in the spirit, adding intensity to the drink, and the result is a deliciously warm libation.The ratio of alcohol to water depends on whether you're drinking whisky or shochu, but 3 parts alcohol to 2 parts water is most common. Stronger spirits are ideal for oyuwari-style since the hot water brings out a lot of flavor, but it's never a bad idea to test out different combinations to find out what you like best! Let us know your favorite shochu and whisky to enjoy oyuwari in the comment section below.

Whisky Advocate Releases Their 23rd Annual Japanese Whisky of the Year

yoichi-single-maltThe demand for Japanese whisky in the past few years has grown tremendously, and while it has helped move product, bottles are scarce. Because of this, new distilleries and new products are coming out to satisfy the new demand. Meet Nikka's Yoichi Single Malt NAS, a new expression that reflects the peaty, marine region of Hokkaido, named Whisky Advocate's 23rd Annual Japanese Whisky of the Year.Nose: Strawberry, White Chocolate, Vanilla Bean.Palate: Dry, Licorice Root, Root Beer.Finish: Minty, Abrupt, Elongated. Source: Whisky Advocate

Japanese Whisky Shatters Records Again

suntory-yamazaki-50-copyThe sale of a single bottle of Yamazaki 50 year at Poly Auction in Hong Kong (for US$109,585 / HK$850,000) has set a new world record for the most expensive standard sized (700 or 750 ml) bottle of whisky sold at an auction.When the bottle was released in 2005, it was the most expensive Japanese whisky on the market, priced at ¥1,000,000 (US$9,500). The single malt whisky was distilled in the 1950s and was matured in a mizunara casks. The first release was limited to 50 bottles, with washi paper and gold cord around the necks of the bottles. Another release came out in 2007 with 50 bottles and a larger release of 150 bottles dropped in 2011.The previous world record was also set by a bottle of Japanese Whisky - the Karuizawa 1960 52-year-old "The Cockerel" was sold in 2015 at a Bonhams auction in Hong Kong for US$96,774 / HK$750,000. Source: Whisky Advocate