First Impressions
From the first nose, this is clearly a serious whisky. The smoke is elegant rather than aggressive — coastal bonfire rather than medicinal Islay — wrapped around bright citrus and vanilla. There is a clarity and precision to it that is unmistakably Chichibu.
Distillery & Heritage
Ichiro Akuto founded Chichibu in 2008, the grandson of the founder of the legendary lost Hanyu distillery. He runs an intentionally small operation in Saitama prefecture using locally grown barley where possible, mizunara and sherry casks, and obsessive attention to wood. The Peated, released annually since 2011 at around 53–55% ABV, has become one of the most chased bottles among Japanese whisky collectors.
Tasting Notes in Detail
The nose offers bonfire smoke, lemon oil, brine and vanilla pod with a hint of incense from mizunara influence. The palate balances sweet peat against honeyed barley, sea salt and white pepper, with tropical fruit lurking beneath the smoke. The finish is long, saline and smoky with lingering citrus.
Verdict
Expensive, scarce, and entirely worth it if you can find a pour. Among the finest peated whiskies being made anywhere right now.
