Yamazaki 18 Year Old


Yamazaki 18-Year-old Single Malt Whisky


Yamazaki 18 Year Old is an award-winning Japanese single malt. This legendary Yamazaki release has been a frequent winner at global awards competitions, including Gold at the 2007 International Spirits Challenge and a Double Gold at the 2005 San Francisco World Spirits Competition.

The increased recognition and global awareness for this famous release have resulted in diminished supplies while the distillery attempts to ramp up production to meet demand.

The Yamazaki age 18 lies in the middle of Yamazaki’s line of products, between the Yamazaki 12-Year-Old and the Yamazaki 25-Year-Old bottles. It’s a staple product among whisky elites and one of the highest quality bottles coming out of Japan. The release is a delicate yet profound experience of what Japanese distillers can achieve.

Tasting Notes

This whisky has a rich flavor tasting of mature autumn fruit. Deep amber color. The nose contains notes of vanilla, raisin, apricot, cafe au lait, and Mizunara (Japanese Oak). The palate is blackberry, strawberry jam, and dark chocolate. The finish is long, spicy, and smooth. Buy Yamazaki 18 Year Old

About Yamazaki Distillery

Yamazaki is the distillery that ignited a worldwide appreciation and cult-like following for Japanese Whisky. Each of the whiskies produced is spiritual and deep, produced by blenders that are meticulous in each aspect of production. Today, Yamazaki is not only the #1 single malt whisky in Japan but is also sold in more than 35 countries around the globe. Buy Yamazaki 18 Year Old

Recent Yamazaki 18-Year-Old Awards:

  • Gold Award (International Spirits Challenge, 2018)
  • Gold Award (World Whiskies Award, 2018)
  • Best Japanese Single Malt Whisky 13 to 20 Years (World Whiskies Awards, 2016)
  • Double Gold Medal Award (San Francisco World Spirits Competition, 2011, 2015)
  • Gold Award (International Spirits Challenge, 2013-2014)
  • Best Japanese Single Malt (World Whiskies Awards, 2015)

Buy Yamazaki 18 Year Old

Yamazaki 18-Year-Old Whisky

The Origin Of Yamazaki®


Born in 1984, Suntory Single Malt Whisky Yamazaki was the next step for Japanese whisky.

Inspired by traditional Scottish whisky, Torii envisioned a Japanese approach by choosing a terrain and climate completely different from those of Scotland to create a unique kind of whisky. The Yamazaki Distillery is thus the birthplace of Japanese whisky. Nestled proudly on the periphery of Kyoto, this region was formerly referred to as “Minaseno”, where one of the purest waters of Japan originates. Buy Yamazaki 18 Year Old

Yamazaki is also home to Sen no Rikyu, Master of “The Way of Tea.” Yamazaki Distillery is where the Katsura, Uji, and Kizu rivers converge, providing a unique misty climate and one of Japan’s softest waters. The diversity of this region’s temperature and humidity creates ideal conditions for cask aging, known as the signature “Suntory Maturation”.


“Yamazaki” originates from the suburb of Yamazaki in Osaka, the hometown of Japanese whisky, and the first whisky distillery in Japan. Producing only pure Japanese single malt whisky, the Yamazaki Distillery carries the pride, confidence, and respect of the land in its name.

Keizo Saiji, the second Master Blender and the father of the “Yamazaki” brand, created the calligraphic lettering. The bold brushwork represents Suntory’s passion for Japanese whisky and joy at launching the first single malt whisky from Japan’s oldest malt whisky distillery.

In 1984, Japan was at the height of its economic growth period, and the criteria for abundance was moving from a national to an individual level. It was this time of great diversifying values that a single malt whisky with a strong character was preferred, and so “Yamazaki” was born. It was a whole new step forward for Japanese whisky and for Keizo Saji, who sensed the mood of the era. Buy Yamazaki 18 Year old


Shinjiro Torii, Suntory’s Founder, founded the Yamazaki Distillery back in 1923. When he began, he had only one wash still and spirit still each.

When the Yamazaki Distillery started its operations, a rumor started spreading that: “There was a monster in the building called Usuke that eats barley.” This was due to the fact that large quantities of barley were brought in every day, yet nothing but smoke from the kilns seemed to emerge from the building.

Not knowing that whisky takes years of aging in casks before it’s ready, it was no wonder that the people of the village suspected something strange was happening inside the distillery. After all, whisky had never been made in Japan before.

Shinjiro Torii faced many trials and errors in his time, even once the distillation process had begun. The heat would be too high, burning the peat black, and they ran out of raw barley forcing him to suspend the distillation process. It was in these periods that the already prepared casks started to mature, eventually producing remarkably rich flavors and characteristics in the malts. Buy Yamazaki 18 Year Old


“Liquor’s a livin’ thing. Just let it rest a bit.” – Shinjiro Torii, founder of Suntory.

Shinjiro had been fascinated by the mysteries of maturation from the moment he discovered an aged cask. When he opened it, he was surprised by the rich, and flavourful aroma coming from within. Excited about how years of aging affect the maturation process, his dream to create a premium Japanese whisky was strengthened.

During this time, Japan was moving slowly towards a modern society. Whisky was still an imported luxury that only the upper-class of Japan could afford to enjoy. Shinjiro dreamt that more Japanese people would eventually know about whisky – and savor it.

With this dream, he created many different blends, in search of a flavor and aroma that would resonate with the soul of the Japanese people. He had set forth on a path to crafting a truly premium Japanese whisky. Buy Yamazaki 18 Year Old


Culturally, Yamazaki had long thrived as a transportation hub that linked Kyoto to Osaka. It was also the location of the “Battle of Yamazaki”, in which Hideyoshi Hashiba, one of Japan’s most famous feudal lords, fought with General Mitsuhide Akechi for supremacy.

But what really drew Shinjiro Torii to Yamazaki was its climate. While imitating the manufacturing process of Scotch whisky, he was determined to build his distillery in the midst of Japan’s natural landscape, so that the whisky would pull from the characteristics of Japan and truly embody the heart and soul of the Japanese people. With that goal in mind, Yamazaki was the perfect choice as both a culturally and environmentally Japanese location. Buy Yamazaki 18 Year Old

Located at the foot of Mount Tennozan on the outskirts of Kyoto, Yamazaki is nestled in a rich natural environment with four distinct seasons. Here, the Katsura, Uji, and Kizu Rivers meet, creating a perpetual thick mist. This naturally moist environment results in a warm and humid climate that is perfect for whisky making and the gradual maturing that the whisky requires.


It is said that the water holds the key to the whisky’s quality, and the water used in brewing the barley sprouts is the most essential ingredient of all. What was most important to Shinjiro Torii was the water, and Yamazaki has long been known to have the best pure mineral waters in Japan.

Yamazaki’s astounding natural beauty and environment have been referred to by many poets, even since ancient times. In fact, one of the Hundred Famous Springs, “Rikyu no Mizu” (the waters of the Minase Palace), still flows to this day. Buy Yamazaki 18 Year Old

Even the famous tea master and inventor of the “Wabi-cha” tea ceremony, Sen no Rikyu, was enchanted by Yamazaki’s pristine waters. So much so that he even built a tea ceremony room – the “Tai-an” – for Hideyoshi Toyotomi and used the waters of Yamazaki to prepare the tea.

In 1943, Shinjiro, too, was enthralled by Yamazaki’s waters and founded the Yamazaki Distillery there. The relatively high hardness of the water made it perfect for holding complex flavors and producing a full-bodied malt whisky.

The Yamazaki brewers gather data on the water every day to ensure that it has remained unchanged since its founding. Even now, the Yamazaki Distillery still uses the subsoil water of Yamazaki’s bamboo forests as the mother water for brewing. Buy Yamazaki 18 Year Old


The wort produced with Yamazaki water is fermented in tanks to become mashed.

In the Yamazaki Distillery, the wort produced with Yamazaki water is fermented into mash in two kinds of fermentation tanks – wooden and stainless steel.

The wooden tanks, in particular, are used to encourage fermentation through the wood’s heat-retaining effects. Furthermore, it also causes microflora, like the Lactobacilli present in the distillery to become active, producing a rich flavorful mash.

The mash is then distilled into colorless, transparent malts called new pots. The stills used for distillation are wash stills and spirit stills, each with eight variations in their shapes. Buy Yamazaki 18 Year Old

At this point, heat is also added directly or indirectly, depending on which kinds of malts are to be made. This allows the consistency of the malts to vary greatly from strong and full-bodied to light and thin.

The new pot will then be left to mature in wooden casks for years before it’s ready. Depending on the size and shape of the casks, a very diverse range of flavors can be developed over the years. And even when placed in the same types of casks, subtle differences in the whisky’s flavor and body can emerge depending on where the casks are stored, be it in the upper, middle, or lower shelf, or whether they are at the front or back. Buy Yamazaki 18 Year Old

Entirely unique to the world, this meticulously controlled method of brewing whisky is what forms the rich and perfectly balanced flavors of Yamazaki whisky.






1 review for Yamazaki 18 Year Old

  1. admin (store manager)

    Yamazaki 18-Year-Old Single Malt Whiskey is now tasted at the now-extinct Sudestada restaurant in Madrid. Dark amber hue with golden shades. The intense aroma starts sweetish: butterscotch, vanilla, custard; then sandalwood, pencil lead, smokey. The nose is quite close to a brandy if you ask me. Mouthfeel is velvety and silky, very elegant. Umami (savory) nuances. Oily, mouth-covering, developing a very long finish in which you get cocoa and smoke again. Very, very good.

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