Fuji 30 Year Old Japanese Whisky Debuts In U.S.

A new 30 year old Fuji single grain whisky from Japan has debuted in the United States in very limited numbers.
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A new 30 year old Fuji single grain whisky from Japan has debuted in the United States in very limited numbers.

The new Fuji 30-Year-Old Single Grain Whiskey, according to those behind itFuji 30-Year-Old A new 30 year old Fuji single grain whisky from Japan has debuted in the United States in very limited numbers. (image via Fuji Whisky)[/caption]

The Fuji 30-Year-Old Whiskey is bottled at 92 proof , and is available in California, Illinois, New York, New Jersey, Maryland, Georgia, and Florida for around $3,000 per 700 ml bottle, with only 100 bottles being released in the States. Official tasting notes are at the end of this article.

The Mt. Fuji Distillery, for those that don’t know if it, was established in 1973 to “bring the best of Japanese craftsmanship to life while employing Scottish, American, and Canadian whisk(e)y making methods under a single roof, an amalgamation that celebrates whisky’s worldwide heritage. Situated just 7.5 miles from the peak of Mt. Fuji, Fuji Whisky is the only whisky in Japan to use the mountain’s snowmelt in its production.

“The snowmelt’s 50-year journey from Mt. Fuji’s peak to the depths of an underground aquifer to the distillery results in a uniquely clear, pristine, and soft water that is the foundation for Fuji’s distinctive whisky expressions.”

  • Nose: Sweet and fragrant aromas of nutty brown sugar are concentrated, with ripe fresh and dried fruit.
  • The Palate: The flavors are opulent and concentrated with a seductive honeyed sweetness and bitter chocolate notes.
  • Finish: A gently woody aftertaste lingers that supports the layered, complex flavors.

Nino Kilgore-Marchetti

Nino Kilgore-Marchetti is the founder of The Whiskey Wash, an award-winning whiskey lifestyle website dedicated to informing and entertaining consumers about whisk(e)y globally. As a whisk(e)y journalist, expert, and judge, he has written extensively about the subject, been interviewed in various media outlets, and provided tasting input on many whiskeys at competitions.

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