There is not a lot to be found about this whisky. The blend is ‘produced’ by the San Food Company from Nishizakicho, Itoman, Okinawa on the very southern coast of Japan. The company is active in the foods and drinks business since 1971. You may have had an Asahi beer in your local sushi bar, for example. That’s the only link I make with the company though. Furthermore, this Koma Fuji Gold is not even on their website. The chance that this is an authentic Japanese whisky is very slim at best. Most likely another composition of imported whisky. Japanese law allows for this kind of thing, unfortunately.
The nose is flat and shows a lot of vanilla, some bourbon-y notes that immediately point towards grain whisky from the Promised Land. I’m afraid that already confirms my suspicion. Some light brown sugar and honey, but little else. Totally uninteresting.
The same goes vort he taste. Watery and flat, candy-like and perfumy. Clearly very young, honeysweet and somewhat prickly. Fairly alcoholic for only 40%. From the second sip forward it turns quite bitter. Yikes.
The finish is… errr… what finish?
Koma Fuji means ‘lake of Fuji’ and when the sun sets, it looks beautifully gold. It’s a sight to see. Sorry, but I had to write something positive, right? Thanks Pat, but I would recommend using this for a Mizuwari. Or maybe even a Oyuwari, that might actually be palatable. Neat is painful.