This is my first review of an Ichiro’s Malt Japanese whisky.

The eponymous brand name refers to Ichiro Akuto – grandson of the founder of the fabled Hanyu distillery (which shuttered production in 2000). Ichiro later founded the Chichibu distillery nearby, and managed to save a number of Hanyu casks. His “Ichiro’s Malt” series typically involve vattings of both old Hanyu stock and new Chichibu production.

The Mizunara Wood Reserve (MWR) is distinctive because it is a vatting of malts that have all been aged in Japanese Mizunara oak casks (Quercus mongolica). There is an interesting article on Nonjatta that describes the influence of this type of oak on Japanese whisky.

My experience of Mizunara wood aging to date has been through blended whiskies, where only a proportion of the final product was aged in these casks (such as the Hibiki Harmony). Ichiro’s Malt MWR is thus an opportunity to try and dissect out the specific contribution of Mizunara wood more directly.

The exact composition of the Ichiro’s Malt MWR is unknown, but I’m going to guess it is mainly new production from Chichibu. Here are some scores for the various Ichiro’s Malts in the Meta-Critic database (from Hi to Low):

Ichiro’s Malt The Joker: 9.29 ± 0.21 on 4 reviews ($$$$$+)
Ichiro’s Malt Chichibu The Peated: 8.85 ± 0.41 on 6 reviews ($$$$$+)
Ichiro’s Malt Double Distilleries: 8.68 ± 0.28 on 6 reviews ($$$$$)
Ichiro’s Malt Chichibu The First: 8.57 ± 0.36 on 11 reviews ($$$$$)
Ichiro’s Malt Mizunara Wood Reserve (MWR): 8.23 ± 0.56 on 7 reviews ($$$$$)

Here is what I find in the glass for Ichiro’s MWR:

Nose: Very floral and fragrant, with both woody and incense notes (“sandalwood” is often cited, which fits). Some grassiness, but again tending to the more sweet and fragrant aromas (mint?). It has a strong honeyed sweetness that reminds me a bit of Dalwhinnie (although the spirit seems younger here). Strong citrus presence, especially lemon peel and grapefruit. Some sweet apple. Pleasant, with very sharp and clear scents.

Palate: Tangy and spicy upfront, with a peppery kick. The honey and fruity sweetness is there from the start – with caramelized apple and citrus. Woodiness comes up fast though, with some sour and bitter notes. This sharp bitterness is reminiscent of some lightly smokey whiskies – but it is definitely more heavily pronounced on the MWR. Think sucking on a grapefuit that had sugar sprinkled on it – fruity sweetness upfront, followed by persistent bitterness (especially if you chew on the rind!). Some ginger too. Surprisingly light body overall, given the relatively high ABV (46%).

Finish: Relatively short. Not much going on here, except some lingering sweetness and peppery spiciness trying to cover up the woody bitterness (and failing). A bit of a let-down, honestly.

The MWR has a lot of promise on the nose, but it quickly turns bitter in the mouth, with a disappointing finish. It seems very young overall. Frankly, despite the initial distinctiveness, it is a whisky that makes you want to drink less as time goes by in the glass.

It is certainly an interesting way to experience the effect of pure Mizunara cask, but I definitely think this would do better as a blend with other types of wood. I would probably recommend the Hibiki Harmony over this as an introduction to the effect of Japanese oak.

For a positive review of the MWR, please see Dave Broom of WhiskyAdvocate. Personally, my own tastes align better with Ruben of WhiskyNotes. There is also Brian’s (Dramtastic) review on Nonjatta.

UPDATE: Please see my Ichiro’s Malt Double Distilleries review for a good example of what some blending can bring to Mizunara wood casks.