Mars Single Malt Komagatake 2023 Edition

Single Malt Komagatake is produced at the Mars Shinshu Distillery, located at the foot of Mt. Komagatake in the Central Alps mountain range, which is surrounded by high-quality water and rich nature. The "2023 Edition" is a single malt whiskey bottled in a limited edition for the year 2023, with a well-balanced vatting of bourbon barrels, sherry casks, and port cask aged whisky.

In 2011, the Mars Shinshu Distillery resumed operations for the first time in 19 years.
It has been more than 10 years since the distillery resumed production of whisky.

We have been checking the progress of the distilled whisky since 2011, and are continuing the process of maturing the whisky for the future.

This product was created with an eye toward the future direction of single malt Komagatake's quality expressing Shinshu's character from the current abaialbe aged whisky in the warehouse.

The label depicts the Shinshu Distillery pot still from the front.

As for the contents,Aged in bourbon barrels, sherry casks, and port casks.

This is a single malt whisky bottled in a limited edition in 2023 with well-balanced vatting.
Barley malt is 0 ppm peat, 3.5 ppm predominantly. Non-chill filtered.

Bottled	Only in 2023
Production	Limited quantity
Cask	Bourbon barrels, Sherry casks, Port casks
Nose	Apricot, orange peel, and banana aroma come up first, then they will turn into a deep and elegant aroma that reminds me of black tea.
Taste	The dried plum flavor will change into a hazelnut or maple syrup flavor deriving from sherry casks. Mellow sweetness like ripened persimmon spreads.
Finish	Rich and tender impression with smooth and pleasant flavor lingers.
Type	Japanese single Malt whisky
Contents	Malt
Abv.	50％
Volume	700ml

Mars Shinshu Distillery

Mars Shinshu Distillery is located at an altitude of approximately 798 meters above sea level, with a cool climate throughout the year. This climatic condition allows the whisky to mature slowly.  

The brewing water is high-quality soft water filtered through granite.

Wooden washbacks were installed in 2018. It is fermented in stainless steel and wooden washbacks for four days and features a pot still designed by Kiichiro Iwai.

Humidity: dry

Altitude: 798m

Temperature: -15 / 33 ℃