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Fukano 10 Year Old K&L Exclusive Single Cask Japanese Whisky (750ml) SKU #1424135

Price: $99.99

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Tasting Notes

This exceptional single barrel from the premier producer of malted rice whisky in Japan reaches new levels of elegance. Aged for ten long years in toasted brandy puncheons, the oak still takes a backseat to the exceptionally smooth and fruit forward spirit. Nonetheless, we're reaching the upper limits of what we've experienced in terms of aging this type of spirit and it retains plenty of texture without exhibiting any overt rice or sake flavors. Instead, expect complex aromatics with a strong citrus and subtle vanilla quality. Hints of white rose, acacia, citrus oil, and mint. On the palate, it's very round and soft, discarding the youthfulness on the nose for some gorgeous exotic spice and marmalade notes. Definitely one of the most interesting of the rice whiskey we've come across yet. We're very happy to see older age statements starting to creep their way out of this idiosyncratic distillery.

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Staff Reviews

  • Jennifer Lee
    By: Jennifer Lee
    K&L Staff Member
    I was very surprised to learn there was such a thing as a rice whiskey! Oh what a delightful treat this is... beautifully silky smooth and aromatic. This 10 year old Fukano left me wanting more because 1) you can tell it's made from rice and therefore very delicate and smooth 2) bouquets of floral notes fill your senses with an enigmatic draw that almost puts you in a trance 3) Drinks so smooth. The viscosity is a perfect balance between accents of light vanilla oak, flowers blooming, light toffee notes that all just works! Definitely stock up while supplies last.
  • Andrew Whiteley
    By: Andrew Whiteley
    K&L Staff Member
    Stunning aromatics. Sweet, floral, fruity, spicy, a splash of umami. You'd never expect rice whiskey to gain so much complexity, but here it is. The real advantage the rice seems to enjoy is a silky texture after just 10 years - certainly ancient by the standards of what we've seen so far in the category. I feel we've just begun to plumb the depths of what rice distillate has to offer and with each incredible bottling I get more excited to explore further.
  • Neal Fischer
    By: Neal Fischer
    K&L Staff Member
    What a bright and fragrant nose - this is zippy. Granny Smith apple and coconut battle it out with fresh orange, lemon zest, and yuzu peel. Sandalwood and floral elements emerge and tickle the nostrils. On the palate, the first thing that stands out is the textural experience: it seems so light and thin on the tongue, but then the whisky somehow attaches with waxy grip. Dark honey, lilac, and more apple flavors emerge with a little oak spice. Herbal notes of mint and licorice assert themselves on the midpalate offering dark and cooling notes temporarily. The finish is warming, friendly, and creamy with more honeyed sweetness and moderate oak spice.
  • Will Blakely
    By: Will Blakely
    K&L Staff Member
    Fukano once again proves that rice-based distillates can achieve flavors and concentration just as pronounced and delectable as their malted barley counterparts. The oak provides tremendous texture, but the flavors are balanced and sweet. Ample butterscotch, aromatic vanilla, candied citrus and summer flowers humbly but firmly vie for attention. The finish boasts honey and chamomile but with a spicy ginger element that offsets the sweetness perfectly. Whether a seasoned whisky afficionado or a casual newcomer, this bottle is sure to satisfy most anyone's palate.
  • Keith Mabry
    By: Keith Mabry
    K&L Staff Member
    I am a huge fan of Japanese Whiskies but few are as distinct as the Fukano stuff. Sure it's rice based which may throw some people off but this has a lovely elegance on the palate with tropical fruit notes of papaya, dried mango and a hint of coconut. A light caramelization of said fruit gives a long finish. One of the best I have tasted from this producer!
  • David Othenin-Girard
    By: David Othenin-Girard
    K&L Staff Member
    We've had several casks of Fukano in the past. Usually the style is very restrained and elegant with more subtlety than intensity. But most of those casks were bottled around 7 years old. It's incredible what 3 additional years in barrel due to this unusual spirit. Gone are the light floral and rice-y aromas, replaced by dense orchard fruit, a sweet concentrated perfume of tropical nectars, clean green aromas of mint, sorrel and anis. The whisky explodes onto the tongue with creamy citrus, cake frosting, brioche and subtle oak spice. Some of the haters denigrate these products for being rice distillates, but I contend that even the most jaded critic would be hard pressed to argue with the pure joy that is captured in the bottle. Yes it might not be whisky in Japan, but it's whisky here and tasted FANTASTIC. Don't be closed minded because this is easily one of the most delicious Japanese Whiskies on the shelf right now. One of only 216 bottles.
  • Jackson Lee
    By: Jackson Lee
    K&L Staff Member
    Never have I had a whiskey that reminded me so much of a candy I used to eat as a kid. Growing up, my grandmother always had pieces of Chan Pui Mui (preserved plum candy) in her purse to bribe me with. Something about the sweet, salty, sour "candy" really did it for me and this dram reflects a lot of those flavors. On the nose, peach pit, sherry, and brown sugar all combine to create that preserved plum candy aroma and even more so on the palate. With a light body but plenty of depth and not too hot, again, this tasted like liquid childhood candy dreams. This is definitely one of the best rice whiskies I've encountered, tasting more like whiskey and less like sake. I wanted a little more out of the finish but it did leave with a nice baking spice note that seemed to stick to my tongue like a magnet and a soft nougat-y sweetness.


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