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.
Grain, oak, smoke, and fruit mingle on the nose. Grain tempered on the palate, with notes that offer a complex melange of toasted wood, tea leaf, c...
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Kaiyō whisky is matured in the finest Japanese Mizunara oak casks. These casks are handmade due to Mizunara oak’s delicate wood grain. They are amo...
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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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In the small onsen town of Takeo, just to the east of Arita, lies a tiny cluster of lemongrass fields that have become a source of local pride, and...
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This expression of Hakushu shows a fleshier side, pineapple and grapefruit on the nose, with a little fragrance of jasmine and osmanthus. On the pa...
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