[特点 Features]
一瓶调和式威士忌，为2019年调制的第三款威士忌，由三郎丸的厂长兼首席调酒师稻垣贵彦所调制。三郎丸蒸馏所自1952 年起开始生产威士忌，特别是烟熏威士忌。结合了多年的调和工艺，采用自家蒸馏厂超过50%的重泥煤麦芽威士忌精心调配，并与大约一半的自产麦芽威士忌混合调制而成。这款十年明红标在国际烈酒竞赛ISC2020日本调和威士忌无年份项目中，评审团㇐至给予金牌评价。
A blended whisky, the third whisky made in 2019. It was made by Takahiko Inagaki, the director and chief blender of Saburomaru. Saburomaru Distillery has been producing whisky, especially smoked whisky, since 1952. Combining years of blending techniques, it is carefully blended with more than 50% of the heavily peated malt whisky from its own distillery, and mixed with about half of its own malt whisky. This ten-year-old red label was even awarded a gold medal by the jury in the International Spirits Competition ISC2020 Japanese Blends No Age Statement.
[口感 Taste]
口感中的泥煤灰烬感很明显，更是充满穀类面包般的咀嚼感。尾韵中长，层次不复杂却很舒服，带著香料面包和满满的辛香料。就像十年明的油灯一样，简单却恰到好处地温暖了饮酒者的心。
The peat ash in the mouthfeel is very obvious, and it is full of chewy texture like cereal bread. The finish is medium-long, uncomplicated but very comfortable, with spice bread and full of spices. Just like the ten-year-old oil lamp, it is simple but just right to warm the heart of the drinker.
[嗅感 Smell]
十年明红标是日本少有的泥煤味威士忌，带有烟熏果干，水梨，沙士糖，奶油木质，咖啡，姜与丁香，胡椒韵味，咸感联想与土壤气息。有著优雅而明显的烟燻和甜麦芽调性，光闻香会被充满甜麦芽的香气误以为是单一麦芽威士忌，因为其中麦芽威士忌比很高！
Junenmyo is a rare peated whisky in Japan, with flavors of smoked dried fruit, pear, root beer, creamy wood, coffee, ginger and cloves, pepper, salty and earthy notes. It has elegant and obvious notes of smoke and sweet malt. When you smell it, you will be mistaken for single malt whisky by the aroma full of sweet malt, because the malt whisky ratio is very high!
Hai-O Enterprise Bhd (22544-D)