根據香港法律,不得在業務過程中,向未成年人售賣或供應令人醺醉的酒類。
Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.

三郎丸太陽最終章 Saburomaru The Sun Final Whisky

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先在波本桶 • 後經水楢 Mizunara 桶頭與烘烤橡木桶熟成


三郎丸蒸留所位於日本富山縣,由若鶴酒造於 1952 年開始生產威士忌,是北陸地區唯一的威士忌蒸留所。酒廠自成立以來便以強烈的煙燻風格聞名,採用艾雷島及富山本地的泥煤麥芽,並堅持不使用冷凝過濾與人工色素,保持最自然的風味。
近年來,在第五代傳人稻垣貴彥的主導下,三郎丸與富山高岡銅器匠人合作,研發出世界首創的「ZEMON」鑄造式蒸餾器。這種由銅錫合金製成的獨特設備,能帶來更厚重、圓潤且乾淨的酒質,展現出極致的日本地方工藝精神。
三郎丸 The Sun Final 是酒廠頂級調和系列「The Sun」的壓軸之作,於 2024 年限量推出。相比前作,使用更高比例自家泥煤麥芽原酒,並加入 12 年以上的穀物原酒,象徵三郎丸調和技術的巔峰。

產地:
日本富山縣

種類:
調和威士忌

酒精度:
48%

容量:
700毫升

品酒筆記:
(世界威士忌大獎 2025 銀獎)

香氣以花香、蜂蜜和甜美糖果開場,入口後展現出濃郁的香料氣息。肉桂、五香粉與黑胡椒依次浮現,並伴隨檸檬吉士、爽脆的青蘋果與未熟香蕉的清新果味。拖肥糖和焦糖的甜美與檸檬皮的清香,在溫暖柔和的餘韻中達到完美的平衡。

Bourbon cask matured, finished in Mizunara heads and toasted oak

Located in Toyama Prefecture, Saburomaru Distillery began producing whisky under Wakatsuru Shuzo in 1952, making it the only whisky distillery in the Hokuriku. Since its inception, the distillery has been renowned for its heavily peated style, using Islay peat and local Toyama peat, and avoids chill-filtration and artificial coloring to preserve natural character.

In recent years, led by fifth-generation leader Takahiko Inagaki, Saburomaru collaborated with the copper artisans of Takaoka to develop "ZEMON", the world's first cast metal pot still. Made from a copper-tin alloy, it produces a richer, rounder, yet remarkably clean spirit, showcasing Japanese craftsmanship at its finest.

Saburomaru "The Sun Final" is the grand finale of the distillery's flagship blended series, released as a limited edition in 2024. It features a higher proportion of the distillery’s own heavily peated malt whisky, blended with grain whiskies aged over 12 years—representing the zenith of Saburomaru’s blending artistry.

Origin:
Toyama Prefecture, Japan

Type:
Blended Whisky

ABV:
48%

Volume:

700ml

Tasting Note:
(World Whiskies Awards 2025: Silver)
Floral honey and sweet candy aromas set the tone on the nose, with rich spices coming through on the palate. Cinnamon, allspice and black pepper all line up, complemented by lemon curd, crunchy green apple and unripe banana. Toffee and caramel are balanced by lemon zest on the gently warming finish.