Lost in Translation
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Shinjiro Torii of Suntory was the first oneto built the distillery in 1923. His goal was to produce a whisky that goes well with Japanese traditional food. He also sought for a steady balanced taste that could not be broken by diluted water. As a result, "Mizu-wari" became a common way of drinking whisky, "mizu" means water and "wari" refers to "to cut" or "on the rocks." Mizu-wari whiskies are usually taken with meal instead of before or after meal as in Western countries. Because Japanese learned whisky making from Scots, it is spelled 'whisky' without an 'e' as in Scottish way, unlike American bourbon whiskey or Irish whiskey, spelled with an 'e' with some exceptions. Hibiki brand portfolio includes Hibiki 17-year-old (9,190 yen), Hibiki Gold Label (10,000 yen), 21-yea-old (20,000 yen) and 30-year-old (80,000 yen, almost $800 in USD as of January, 2004) By law, if a label says 17 years, it means all the blends that go into the whisky must be aged for a minimum of 17 years in a barrel.
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