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Okayama is a storied region of Japan, known for being the home of the popular fable, Momotarō. It now has a whisky distillery befitting of the legendary prefecture.
Miyashita is an established Sake, Shōchū and beer brewery that took the leap into whisky-making back in 2011. The distillery has a firm belief in the superior quality of Okayama ingredients, using pure water drawn from the nearby underground stream, the Asahigawa, in addition to the “Nijo” barley.
The distillery applies practices from Sake production to the creation of whisky, including a very long, cool fermentation process which helps preserve the flavour of the malt. Casks are sourced from Japan, and around the world, with the warm climate of Okayama aiding speedy maturation.
The end result is a truly Japanese whisky that offers a genuine flavour of the nation’s malt, amplified by the use of three different casks for complexity.
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Exceedingly fruity at first, with juicy aromas of strawberry, cherry and raspberry soon joined by a powerful sweet malt note, fragrant oak and the hallmark of Mizunara: coconut.
Light-bodied, but boldly flavoured, with the red fruits of the nose complemented by raisins, oaky cinnamon, vanilla, gentle toffee, white grapes and sandalwood.
Turns surprisingly dark on this medium length finish, with notes of charred oak, dark chocolate, coffee beans, and black pepper balanced by a little toffee.