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A genuine piece of modern Japanese whisky history, the Fuji Sanroku Tarujuku 50 was launched in March 2016 as the first widely and permanently available entry-level Japanese blended whisky to be bottled non-chill filtered. Produced at Kirin's Fuji Gotemba distillery in the foothills of Mount Fuji and built by Chief Blender Jota Tanaka, it combines medium and heavy-type grain whiskies with a minor peated malt component, matured predominantly in ex-Bourbon American oak. The distillery draws its water from the rain and snowmelt of Mount Fuji, and the "Tarujuku" name speaks to whisky matured to its peak in cask.
Bottled at a generous 50% ABV without chill filtration, this is a bold, characterful blend that earned a gold medal at the 2015 International Spirits Challenge and became a cult favourite for its remarkable quality-to-value ratio. Kirin officially retired the expression in 2019 due to stock shortages, making surviving bottles increasingly sought after by collectors and Japanese whisky enthusiasts alike — a rare chance to own a discontinued modern classic.
Tasting Notes
The nose is bright and inviting, offering apple strudel, stewed pear, vanilla and a playful note of bubble gum, with air contact drawing out ripe corn and mixed grains. The palate is understated on entry before building to a juicy, vibrant, almost bourbon-like profile — creamy toffee apple, salted corn cob and a twist of black pepper. It finishes semi-sweet and gently spiced, well balanced with orchard fruits and a lingering creaminess.
Serves Best With
Best appreciated neat or over a single large ice cube, allowing the 50% strength and unfiltered texture to express fully; a few drops of water will open the sweeter grain and fruit notes. Its bourbon-leaning character makes it an excellent base for a Japanese highball — pour 45ml over ice, top with chilled soda water and garnish with a lemon twist. Pairs naturally with grilled meats, teriyaki, salted caramel desserts or a sharp cheddar.
