Talk of water will come in time.
First, let us talk of wheat. Malted barley is the base ingredient of malt whisky,
specifically two-row barley which is chosen for its high starch content.
Dried, milled malt, germinated two-row barley,
and hot water are mixed and then filtered to make the wort.
Here, 4-6 hours are spent to create a refined, clear wort,
which is aromatic like fruit and provides the base for an elegant whisky.
Spend time generously –
nothing good comes from being hasty.
It’s said that good water is vital in whisky making.
Though classified as soft, Yamazaki’s waters have a relatively high hardness –
the key to making the subtle, refined yet complex character of Yamazaki whiskies.
Legendary tea master Sen no Rikyu was charmed by this water
and for that reason built the Tai-an tea house here.
As one of Japan’s Selected 100 Exquisite and Well-Conserved Waters,
this “Water of the Imperial Villa” is still loved by locals. To me, however,
this is of little import. I simply flow along with the passage of time.