I don’t have many Japanese whiskies under my belt, so I decided to go ahead and open my bottle of this 12 year old single malt from Yamazaki. I paid $85 for this bottle a couple years ago before the world went crazy for Japanese whisky. Secondary market values are currently $100-115, so not a huge markup from retail, but still it has appreciated. The maturation is primarily ex bourbon, but there is also sherry and Mizunara oak as well in the mix. Bottled at 43% ABV and although there doesn’t appear to be a definitive answer one way or another, I believe this is chill filtered and has colorant added making it a honey gold. The nose opens as a combination of sweet, crisp apples, baked apples, and apple pie drizzled with caramel sauce. Oak, both American and Mizunara with a little barrel char. Very fruity and a bit floral with cherry blossoms. Peaches, red grapes, mulberries, candied pineapple and strawberry hard candy. Lots of honey, it really permeates the whole experience, along with cereal malt, pecans and some light sherry. More caramel with some toffee and a little vanilla. Some almonds/almond flour and marzipan here and there. The palate is rich but not overtly sweet. Baked goods like apple pie. A bit of wood spice, nutmeg mostly, almonds, and lightly malty. Bourbony notes but also some sherry in there as well. Honey, vanilla and quite fruity. Apples, peaches, lots of citrus - mostly oranges/orange peel and a touch of pomelo. A new one for me, but there was a definite hint of watered down cranberry juice, very unexpected but quite welcome. A medium bodied mouthfeel that is a bit creamy, mouth coating and mouthwatering. The finish is medium long with gentle spice, honey, oak, peaches, apples and even light bananas. Depending on the day, the nose ranges anywhere from delicate to assertive and can be very nice at times and somewhat boring at others. The palate is really good and is the star of the show (not that the nose was bad in any way). I don’t think this 12 year old quite lives up to the hype or the price, but still is a solid single malt. No doubt it would be far superior if it was presented to us at 46% and without chill filtration or colorant. 3.75-4 Cheers.