Chichibu Ken's Choice 'Jazz Vocal' Double Oaked Single Cask #3921 2007 59%

Chichibu Ken&

Chichibu Ken's Choice 'Jazz Vocal' Double Oaked Single Cask #3921 2007 59%

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Description

  • Alcohol %: 59%
  • Decant Time: 15 minutes
  • Taste: double oak, vanilla, toasted oak, caramel, dark chocolate, espresso, orange peel, baking spice, cedar, leather, long warming finish
  • Food Matching: dark chocolate, aged gouda or parmesan, smoked or grilled meats (yakitori, charred steak), cured meats and charcuterie, dried fruit & nuts, strong blue cheese
  • Grape Variety: Not applicable ,

 

Tasting note

這款秩父 Ken's Choice「Jazz Vocal」2007 單桶(#3921)為雙橡木桶強度裝瓶,酒精度59%。聞起來先是溫暖的香草和烘烤橡木,接著是糖漬橙皮、焦糖與黑巧克力的厚實甜感;入口飽滿,有濃郁的烘焙咖啡、可可和肉桂式香料,橡木帶來明顯的乾澀與些許皮革煙草調,餘韻溫熱且綿長。秩父是日本的小型工匠蒸餾所,重視本地水源與麥芽品質,單桶陳年讓風味集中且每桶風格獨特。建議用大杯慢慢醒個10–20分鐘,或滴幾滴水打開香氣;搭配熟成起司、煙燻或烤物,以及深色巧克力最對味。這支酒適合喜歡濃郁木質與香料層次的品飲者,慢慢品會越來越有趣。

This is a single-cask, cask-strength bottling from Chichibu: Ken's Choice 'Jazz Vocal' Single Cask #3921 (2007), double-oaked and bottled at 59% ABV. Aromas open with polished oak, warm vanilla and candied orange, moving into rich layers of caramel, dark chocolate, espresso and toasted cedar. The double oak influence delivers pronounced spice, cocoa and drying tannic structure, while a hint of leather and tobacco adds savoury depth. Crafted at a small, artisanal Japanese distillery, this release showcases concentrated extraction from a single cask—intense, layered and long on finish. Best enjoyed neat with a few minutes to breathe in the glass (or a few drops of water to lift aromatics). Pair with high-cocoa dark chocolate, aged hard cheeses, or smoked meats to balance the warmth and oak spice.

 

Winery

秩父(Chichibu)是日本著名的工匠式小蒸餾所,以小批量、單桶裝瓶聞名。蒸餾所重視在地水源與優質麥芽,採用小型銅壺蒸餾、謹慎的發酵控制與多樣化的桶材試驗。這款採雙橡木處理,讓木頭的香草、烘烤與香料層次更為豐富,是典型的單桶個性派作品。

Chichibu (Ichiro's small distillery) is a boutique Japanese distillery known for artisanal, small-batch production and expressive single cask releases. Using locally sourced water and carefully selected malts, the distillery emphasizes careful yeast selection, small pot still distillation and open-minded cask experimentation—here expressed as a double-oak finishing regime that layers toasted oak, vanilla and spice onto concentrated single-cask spirit.

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