Yamazaki 12 Year Old Whisky

Distillery Background and History

The Yamazaki Distillery was established in 1923 by Shinjiro Torii as Japan’s first malt whisky distillery, located in Shimamoto (between Kyoto and Osaka). The site sits where three rivers (Katsura, Uji, and Kizu) converge, giving it ideal humidity, water, and microclimate for whisky maturation. Over time, Yamazaki became the flagship single malt of Suntory and a pioneer in Japanese whisky, especially in blending different cask types like Mizunara oak.

Master Distiller and Production Philosophy

Yamazaki’s blending team (rather than a singular “master distiller”) oversees the 12 Year expression with a philosophy of harmony and balance. Their approach is to combine matured whisky from various casks (American oak, Spanish sherry oak, and Mizunara oak) so that no single influence dominates, yielding elegance, complexity, and continuity across batches.

Source of Ingredients (Grain, Water, Yeast)

The whisky is made from 100 % malted barley. The water source is local spring water from the Yamazaki area, valued for its purity and soft mineral content. Yeast strains are proprietary to Suntory, chosen to accentuate Japanese whisky’s delicate aromatics and clean character.

Distillation Process

Yamazaki uses multiple copper pot stills of varying shapes (some tall, some squat) to produce a range of distillate characters. The spirit cuts are managed carefully to retain fruity esters and reduce harsh overheads/tails. Each style of spirit is matured separately before blending.

Maturation & Cask Information

Yamazaki 12 is matured for 12 years in a blend of casks: American oak (ex-bourbon), Spanish sherry oak, and Japanese Mizunara oak. The presence of Mizunara contributes incense, sandalwood, and oriental spice notes to the blend.

Tasting Notes

Nose: Peach, apricot, honey, light floral notes, subtle oak spice

Palate: Red apple, cinnamon, dried fruit, gentle wood, cocoa

Finish: Medium with spice, oak warmth, lingering fruit and subtle dryness

Food Pairing Suggestions

Pairs well with smoked salmon, grilled scallops, sushi, tempura, mild cheeses, and desserts like fruit tarts or almond cake. Its balance of fruit and spice makes it flexible with both savory and sweet pairings.

Serving Suggestions and Ideal Glassware

Best enjoyed neat or with a few drops of water to open aromatics. Use a Glencairn glass or tulip whisky glass. Serving temperature around 18-20 °C is ideal to showcase complexity.

Storage and Aging Potential

Once bottled, Yamazaki 12 is stable and does not improve with further aging in bottle. Store upright in a cool, dark place (≈ 15-20 °C).

Grain Type & Mash Bill

Single malt (100 % malted barley)

ABV (Alcohol by Volume)

43 %