Shinju: The Whisky Born of Water

As I was with international cuisines, I considered myself open to trying all kinds of alcoholic beverages. And I have been doing so since I hit the legal drinking age. From vodka to tequila, Japanese sake to Korean soju, I was always exploring different types of drinks. Pretty soon, I discovered that I quite enjoy whiskies, and of them all, Japanese whisky became my absolute favorite.

Shinju, meaning Pearl in Japanese, is a whisky created for everyone. Shinju was named based on an ancient Japanese belief that pearls came from the tears of mystical creatures like angels. And just like the pearls, Shinju is born of water. Whether you like to sip alone or mix in a cocktail, this high-quality whisky allows consumers of all ages to enjoy it. Since its launch in 2018, the whisky has won multiple awards, including John Barleycorn Awards and The Fifty Best Awards.

Without going too much into the technicality of whisky making process, Japanese whiskies, basically, tend to have a smoky, smoother flavor and distinguish tasting notes because of the water source and the wood used for the barrels. Shinju, specifically, was made with alpine water from Mt.Fuji and rested in white oak barrels, which allows it to deliver a full flavor and smooth finish.

Similar to Scotch, one of Japanese whisky’s characteristics is its dry, smoky flavor. Though similar, the peaty flavor isn’t usually as robust. At times, it can even be quite subtle. As opposed to what I’ve had before, I thought Shinju tasted smokier.

While most Japanese whisky doesn’t consist of vanilla and caramel notes, Shinju has a distinct taste that features honey, vanilla, orange, and oak.

Whether you love whisky or not, you cannot miss this amber-colored gem!