Mars Komagatake Bakemono Zukushi Emaki No. 4 Sarahebi Single Cask American White Oak Hogshead Matured Whisky

The Bakemono Zukushi Emaki, or Monster Scroll, perfectly captures the eccentric folklore of Edo-period Japan. Mars Shinshu translates that mythological intrigue right into your glass. Their fourth release in the series showcases Sarahebi—a snake-like spirit rendered here as a ferociously complex single malt. Distilled in the crisp, freezing alpine air of Nagano, this remarkable liquid rests entirely within a freshly coopered American white oak hogshead. The virgin oak asserts itself. You’ll find a profound collision of ripe orchard fruits wrestling with a robust, almost gripping tannic structure.

Bottled at a formidable 120 proof, this spirit demands your undivided attention. Water is absolutely pivotal here. The fierce oak structure retreats just enough to expose a surprisingly delicate array of honeyed malt and vibrant stone fruit hidden deep beneath the surface. We adore the uncompromising nature of this expression; it refuses to pander to the modern expectation of a soft, delicate Japanese dram.

• Distilled at Mars Shinshu in Nagano
• Matured exclusively in a New American White Oak Hogshead (Cask #4057)
• Non-chill filtered and bottled at natural cask strength

Nose: Vibrant aromas of new leather and dried autumn leaves instantly command the glass. Beneath the surface, delicate white flowers intermingle with rich vanilla seeds and clove-studded gingersnaps.

Palate: A viscous, mouth-coating texture unleashes rapid-fire bursts of orange taffy, sesame seed, and crunchy peanut brittle. The fresh hogshead flexes its tannic muscle, weaving robust wood spices and crisp orchard apples into the fold.

Finish: Formidable and intensely gripping. The aggressive oak structure slowly subsides, leaving behind a warming hum of toasted nuts and lingering vanilla bean.

Pair this formidable malt with a crunch of rich peanut brittle or a spiced peach cobbler. Caramelized sugars effortlessly stand up to the fiery cask strength. For a savory route, it’s brilliant with slow-roasted pork belly. The unctuous, melting fat beautifully tames the gripping oak astringency.