This is an exceptional dining experience (Aug) and possibly a once-in-a-lifetime offering: the pairing of the 2024 Tsukuriwake Series X Takayama’s celebrated cuisine should be in your diary if you love exquisite whiskies and elevated omakase. Each course, curated by Executive Chef Taro Takayama, will highlight the exquisite flavours of these remarkable whiskies and feature seasonal ingredients at their peak.

The 2024 Tsukuriwake Series Limited Edition showcases the House of Suntory’s rich history and positions Yamazaki as the pinnacle of Japanese single malt. This series exemplifies the brand’s artisanal and experimental whisky-making approach, promising a unique journey for enthusiasts. It makes sense to collaborate with one of Singapore’s finest Japanese restaurants (booking details below).

Let’s dig in.

Yamazaki Golden Promise pairs well with rich, savoury dishes, but clever sashimi offerings will do the trick, too. The Golden Promise barley is imported and malted in Japan. This barley, in particular, yields less sugar, so there’s less alcohol and more suited to balance Yamazaki’s profile.

The whisky has slept in American oak puncheon casks, and about 75% is 12 years old, topped up with older whiskies for an average age of 14 years. You get loads of power up front and a mid-long finish, with notes of orange, custard, vanilla and honey.

[Fun Fact: Golden Promise was first grown in Scotland in the 1960s. The barley brings the malty and rich backbone to Yamazaki whiskies.]

Yamazaki Islay Peated Malt adds a layer of complexity to smoked or grilled courses, like a foie gras or ocean roe monaka (rice cake goes with the hint of biscuit from the whisky). The whisky is blended from different casks, giving it a sweetness balanced with subtle smokiness. You get warm notes of brown sugar, figs, citrus and cigarillo.

[Fun Fact: Islay peat has its distinct characteristics, but Yamazaki’s water and distillation process brings a sweetness to balance the smoke.]

Hakushu 18 Year Old Peated Malt complements fresh, herbaceous dishes, and this unusual abalone with Japanese mushrooms (cooked in abalone liver broth) is a perfect pairing. The smoky and apple notes provide a savoury contrast to the fish dish.

This is aged in primarily American oak, plus some wine and sherry casks for a minimum of 18 years. The palate reveals layers of grapefruit and honey and finishes with notes of green citrus and pineapples.

[Fun Fact: Japanese water has less minerals than, say, a Scottish stream, so the resulting feel is lighter.]

Yamazaki 18 Year Old Mizunara elevates spiced or aromatic dishes because of its rich dark cherry notes (hints of cinnamon and nutmeg) — it’s a literal spice bomb — and this makes it a perfect companion to smoked wagyu beef sukiyaki or a grilled fish.

[Fun Fact: Less than 1% of Suntory’s inventory is made of mizunara casks, which are only used a maximum of six times.]

This whisky, aged for 18 years, undergoes an extraction process that brings out the best of its 100% mizunara cask, resulting in a unique blend of sandal and incense that is ever present, both in the nose and palate. The finishing reveals notes of cloves and dried coconuts.

This Takayama x Tsukuriwake Series pairing (($520 per pax) is happening on 20–22 August, and you can book it here.

Like this? Learn more about Japanese whiskies from this book

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