Robinson, Robin. The Complete Whiskey Course: A Comprehensive Tasting School in Ten Classes. New York: Sterling Epicure, 2019.
Sakuma describes archived products and formulas, component flavor blocks, an annual period of product familiarization, and alternative formulas that reach a shared sensory endpoint within tight parameters. He distinguishes production improvement from preserving an existing product's consistency.
Robin Robinson, The Complete Whiskey Course: A Comprehensive Tasting School in Ten Classes (New York: Sterling Epicure, 2019), displayed ebook 432–433, complete replacement PDF 573–574.
Robin Robinson, The Complete Whiskey Course: A Comprehensive Tasting School in Ten Classes (New York: Sterling Epicure, 2019), displayed ebook 432–433, complete replacement PDF 573–574.
Replacement PDF 574
Replacement PDF 573
Robinson, Complete Whiskey Course, ebook 432–433.
Class Eight — Tadashi Sakuma, Nikka Chief Blender
Source and locators checked in full replacement; Ready is citation readiness only. Attributed 2019 interview. It supports a reported design objective and training practice, not measured equivalence between alternative formulas. The named component terminology must stay in its interview context.
Citation
Robin Robinson, The Complete Whiskey Course: A Comprehensive Tasting School in Ten Classes (New York: Sterling Epicure, 2019), displayed ebook 432–433, complete replacement PDF 573–574.
Evidence and limitation
Attributed 2019 interview. It supports a reported design objective and training practice, not measured equivalence between alternative formulas. The named component terminology must stay in its interview context.