Okayama Brandy Cask Single Cask Japanese Whisky – Cask 1512 (700ml)

Volume: 700ml          ABV: 60%          Age: No Age Statement         Country: Japan

Ginjo whisky Okayama started producing rice shochu “Kibi Oukoku” in 1983 and local beer “Doppo” production in 1995. It was only fitting that in a market where Japanese whisky was highly sought after they would create whisky. In 2011 they took the raw ingredient of malted barley from Okayama and underground water of clear stream Asahigawa to make spirit. The focus to produce the whisky here is to use local raw ingredients. The malt used is of several varieties and the water from an underground water of clear stream “Asahigawa” from a depth of 100 meters and has been using it as water to make beer and shochu, including refined sake.

Fermentation is kept at a low temperature for a long period of time(like sake production) so they do not lose the flavour of the main fermented mash. Using barrels previously used for brandy, bourbon and using barrels made from white oak, Japanese oak (mizunara oak) and cherry oak, mixed with the warm climate  and the right level of humidity and true star is born in the Japanese whisky industry.

Released as part of a series of limited releases from the Miyashita Distillery in the Okayama Prefecture.

Fermented moromi is made and distilled from malt grown in Okayama Prefecture and smoked with beech wood chips from Germany. The new pot is then placed in brandy barrels and aged for four years and five months to produce this single cask whiskey.

It has an alcohol content of 60 degrees, a clear yellowish-brown colour reminiscent of topaz, a very pleasant mouthfeel, a fruity aroma derived from brandy casks, and a mellow flavour that slowly permeates the smooth palate, allowing you to enjoy the lingering aftertaste.

Our Tasting Notes

You’re welcome to tell us how it tastes. Too rare to open!