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An Enchanting Oak: The Story of Mizunara and Japanese Whisky
On paper, Mizunara is not a wood suited to cask-making. But through persistence, craft and a little bit of luck, Suntory uncovered a world of flavor.
A surprising fact about Mizunara, or Japanese oak, is that it is not particularly suited to barrel-making. The wood is difficult to manipulate, permeable and prone to leaking. These Japanese oak trees also take 2-3x longer than traditional oaks to mature, and when made into casks, don’t reveal their peak flavors until after at least 15 years of aging.
It’s a fascinating story that’s equal parts Japanese craft, history and chance.
ROOTED IN NECESSITY, PERFECTED THROUGH JAPANESE CRAFT
Mizunara casks are now synonymous with the Yamazaki distillery, a fact in evidence with the recently released Yamazaki 18 Years Old Mizunara and Yamazaki 25 Years Old Mizunara, both of which highlight this captivating material. Today, the wood is in high demand and Mizunara forests are carefully managed for sustainability. But, it wasn’t always this sought after.
The use of Mizunara casks was initially a product of necessity. In the middle of the 20th Century, it was difficult to import oak barrels from overseas, and Suntory experimented with Japanese oak – a wood renowned in Japan for quality furniture making.
The results were not palatable enough. As a result, Mizunara continued to be used primarily for furniture making throughout the 60s and 70s.
PATIENCE IS A VIRTUE
We learned that Mizunara casks cannot be rushed, and our patience was rewarded when the House of Suntory re-discovered these casks by chance in the 1980s. It takes at least 15 years for Mizunara to reveal its optimal notes, with the pinnacle of flavor emerging after 25 years, when deep Japanese oakiness, spiciness and incense evoke the atmosphere of ancient temples. This is matched with rich coconut aromas and a sticky texture. In our decades of experience we’ve realized that simply finishing a spirit in Mizunara is wholly inadequate for harnessing its true character. The Yamazaki 18 Years Old Mizunara and Yamazaki 25 Years Old Mizunara single malt whiskies are a study of the subtle differences and cherished qualities Mizunara imparts during extended maturation.
mizunara casks reward extended maturation
12–15 years
At this age, Mizunara begins to develop a unique character, with a unique coconut sweetness and a delightful soft texture.
18–20 years
After 20 years, stronger Japanese notes appear through bright incense aromas and a fuller, richer roasted coconut sweetness.
25+ years
After a generation, deep oak notes, spices and incense reminiscent of temples are revealed. Rich coconut aromas and a complex profile add to the mystique.
CRAFTING THE MIZUNARA CASK
Mizunara is a precious material, not a cheap one. Carefully managed for sustainability, the oak trees only fully mature after more than 200 years. Our Mizunara journeys from forests in Hokkaido, to the family-owned Oumi Cooperage near the Yamazaki distillery. There, craftspeople meticulously hand select oak with perfectly straight grain to ensure the casks are watertight. “One could be forgiven for not wanting to work with this difficult material,” laughs Ryuichi Tateyama, CEO of Oumi Cooperage.
Because of the wood’s rarity and the painstaking approach required to turn it into barrels, Mizunara casks only make up less than 1% of casks at The House of Suntory.
DOING THINGS THE HOUSE OF SUNTORY WAY
At The House of Suntory, whisky craft is a story of doing things the right way, not the easy way. Our pioneering use of Mizunara casks is a perfect example of this. Though it takes care, difficulty and patience to work with this uncompromising material, the uniquely Japanese aromas and taste profiles the wood unlocks in our whiskies are now revered around the world.
yamazaki 25 years old mizunara
Through decades of experimentation, our artisans have discovered that Mizunara only reveals its most enchanting characteristics after 25 years of maturation. Experience the pinnacle of expression of Mizunara, on a voyage to shinto temples and East Asia, carried by notes of smouldering incense and ancient herbal remedies.
