SABUROMARU IV THE EMPEROR

In 2020, Saburomaru Distillery began brewing for the first time with malt smoked with peat from Islay. Islay peat, dug up near the sea, has a salty, gentle yet long aftertaste, and shows a variety of different expressions that differ from traditional inland peat.

In addition, the wooden barrels introduced this year allow for a variety of fermentations using unique lactic acid bacteria. The peat that has accumulated over the years, the wooden barrels made from trees that are hundreds of years old, and the water from Saburomaru that has been refined for decades all harmonize to give the whiskey a rich color.