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The Midorinoshima team
Miyazaki Prefecture, Japon
Ariake Sangyo is a Japanese company founded in 1963 by Toshio Odawara in the Fushimi district of Kyoto, the heart of sake production in that region. Its original business was to supply brewers with wooden crates for transporting sake bottles. Ariake Sangyo is the last independent cooperage in Japan. It continues to make its barrels by hand, with old-fashioned carbonization.
In the early 1980s, as ties with the spirits world grew closer, Ariake decided to build its first cooperage in Miyazaki. It was on the island of Kyushu, a vast land and the birthplace of shochu, that a simple idea was born: to provide shochu and whisky producers with the means to age their juices. The quality of the casks it produces will make its reputation and its success until today.
Tarusky Project
The tradition of ageing distilled beverages is relatively recent in Japan and, although adopted nearly a century ago, particularly for whisky, it is largely inspired by Western habits. It is in this context that this very innovative project, called "Taruski", was launched by the current director of Ariake Sangyo, Nobuyuki Odawara. Driven by the spirit of innovation that characterises his family, his objective is to move towards the use of local wood species with the idea of seeing a new generation of spirits emerge, spirits marked by a pure Japanese identity. We would like to take you on a journey to discover his latest experiments, the fruit of collaboration with the Oishi Shuzo shochu distillery in Kumamoto.
Miyazaki Prefecture, Japon
Ariake Sangyo is a Japanese company founded in 1963 by Toshio Odawara in the Fushimi district of Kyoto, the heart of sake production in that region. Its original business was to supply brewers with wooden crates for transporting sake bottles. Ariake Sangyo is the last independent cooperage in Japan. It continues to make its barrels by hand, with old-fashioned carbonization.
In the early 1980s, as ties with the spirits world grew closer, Ariake decided to build its first cooperage in Miyazaki. It was on the island of Kyushu, a vast land and the birthplace of shochu, that a simple idea was born: to provide shochu and whisky producers with the means to age their juices. The quality of the casks it produces will make its reputation and its success until today.
Tarusky Project
The tradition of ageing distilled beverages is relatively recent in Japan and, although adopted nearly a century ago, particularly for whisky, it is largely inspired by Western habits. It is in this context that this very innovative project, called "Taruski", was launched by the current director of Ariake Sangyo, Nobuyuki Odawara. Driven by the spirit of innovation that characterises his family, his objective is to move towards the use of local wood species with the idea of seeing a new generation of spirits emerge, spirits marked by a pure Japanese identity. We would like to take you on a journey to discover his latest experiments, the fruit of collaboration with the Oishi Shuzo shochu distillery in Kumamoto.
<p style="text-align: justify;">The nose is both light and deep, evoking roasted cereals, hazelnut, cocoa and chestnut. The palate is soft, unctuous, with complex notes of undergrowth and mushroom. It becomes warm and spicy, drier. In the end, a nice balance between sweetness and bitterness. <br /><br /><strong>A two-year old rice shochu in Japanese chestnut casks</strong><br /><br />樽蔵 KURI タルスキー（京都府）<br />50cl - alc. 42% vol.</p>
<p style="text-align: justify;">The nose is fresh, delicate and very present. It evokes slightly woody and smoky notes, but also fruity, floral and vegetal. The palate is supple and silky, almost creamy, returning to fruity notes. It becomes spicy and warm with a round and spicy finish.. <br /><br /><strong>A two-year old rice shochu in a Japanese cherry barrel</strong><br /><br />樽蔵 SAKURA タルスキー（京都府）<br />50cl - alc. 43% vol.</p>
