Translating to “forbearance”, the name Shinobu champions the time, patience, and careful selection of casks that are required to produce incredible Whisky.
Join us for an intimate tasting of Master Blender Ken Usami’s Mizunara Cask Finished Japanese Whiskies, paired with bites from the kitchen of Bancho Bar, think Pan Fried Pork Gyoza, Soft Shell Crab Bao’s and many more.
Enjoy a highball with The Shinobu Mizunara Oak Blended Whisky on arrival, followed by a selection of Mizunara cask finished Whiskies, including “The Shin” Pure Malt, Shinobu 10YO, “The Shin” 10YO and “The Shin” 15YO. The tasting will be hosted by our friends at the Japanese Quality Whisky Society.
Mizunara Oak is a uniquely Japanese material, and even with regulations only allowing its use after 80 years of growth, it is usually left until it is over 200 years old before being harvested and crafted into casks. Come and taste the complex and unique flavours imparted to the spirit from Japan’s native oak, and join us for drinks in the bar afterward!
Bancho Bar is a Sydney Whisky Week partner venue, and has been serving Asian inspired cocktails, food, and whiskies from all around the globe since 2018 in the heart of Chinatown. Check in with your The Whisky List app any day during Sydney Whisky Week (13th - 21st May) to receive a complimentary dram on arrival, and ask them to recommend something delicious!
Very limited tickets available.
Please inform us when purchasing tickets of any dietary requirements. Sydney Whisky Week requests that all guests adhere to the latest health guidelines and monitor for Covid-19 symptoms ahead of attending. All guests must be over 18 to attend.