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Nestled in Toyama Prefecture, in the heart of the Hokuriku region, Saburomaru is much more than a distillery: it is a symbol of resilience and innovation, where the tradition of sake and shochu meets the boldness of peated whiskey. Founded in 1952 by Wakatsuru Shuzo (a brewery established in 1862), Saburomaru is the region's first whisky distillery and one of the few in Japan to specialize in smoky, powerful whiskies, thanks to its ZEMON stills, inspired by Buddhist temple bells. With expressions such as Far East of Peat and Saburomaru V THE HIEROPHANT, the distillery has built an international reputation, winning gold medals at the World Whiskies Awards and appealing to lovers of full-bodied and complex whiskies.
Saburomaru's adventure began in 1952, when Wakatsuru Shuzo, then specializing in sake and shochu, obtained a license to produce whiskey. However, the distillery experienced ups and downs: after a devastating fire in the 1990s, it temporarily ceased production, before being reborn in 2017 with a completely renovated facility and ZEMON stills, designed by a local foundry specializing in temple bells.
Today, Saburomaru is run by Takahiko Inagaki, a bold master blender who is not afraid to experiment with ancient yeasts, innovative casks, and peated malts to create unique and powerful whiskeys. The distillery is also known for its commitment to sustainability and local culture, using water from the Shogawa River and barley grown in Toyama, for example.
Saburomaru stands out for its artisanal and experimental approach, where every detail is designed to enhance the smoky, fruity, and spicy aromas of its whiskeys.
ZEMON stills: a global innovation
The distillery uses ZEMON stills, inspired by Buddhist temple bells and manufactured by a local foundry. These stills,... See more ...
An exceptional Japanese single malt, where the peaty power of the Highlands combines with fruity sweetness for a tasting experience of rare intensity and complexity.
On the nose, a fruity and subtly smoky explosion: exotic pineapple, fresh apple and a touch of smoke intertwine for a first impression of great finesse.
On the palate, a perfect balance: deep peat, the sweetness of vanilla and the roundness of apple unfold harmoniously, revealing the full richness of this whisky.
The finish is powerful and persistent, allowing notes of peat and wood to blossom for an intense and memorable conclusion.
This single malt owes its unique character to a rigorous production process: peat from the Highlands (50 PPM), a long fermentation period of five days, including two in fir vats to develop complex aromas, double distillation in Zemon stills, and aging in bourbon barrels and Sanshiro barrels (heavily toasted bourbon barrels). Bottled in a limited edition, The Emperor embodies the excellence of Japanese peated whiskies, where tradition and audacity combine to offer a sensory experience of rare elegance.
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