Kaiyo Cask Strength Whisky, translates to Ocean, this whiskey spends three months ocean-aging before being bottled. Kaiyo is aged in Mizunara Oak, a rare and expensive Japanese variety of very porous oak. Because the trees grow crooked, they need to be around 200 years old before they will make a barrel. Japanese whiskies are almost never bottled at cask strength, cellar away this super tasty and very limited production when available.
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Yamazaki is Japan's oldest single malt distillery, producing whisky using several different sizes and shapes of stills, and aging in three varietie...
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Nikka From The Barrel is a whisky created to deliver full flavors and richness of whisky “from barrels” which only blenders can sniff and taste. Fr...
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From Hokkaido, a distillery on an island to the north of the Japanese mainland. This is a somewhat more heavily peated whisky, its smoky character ...
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Tsutsumi Distillery has been producing traditional shochu for 141 years and is 1 of only 28 distilleries certified by the WTO as a Kuma Shochu prod...
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Pure Malt is a combination of whisky from both Nikka distilleries: Yoichi and Miyagikyo. It's matured in a combination of sherry butts, bourbon bar...
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