Okayama Triple Cask Japanese Single Malt Whisky (200ml)

Volume: 200ml          ABV: 43%          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.

Using the finest quality ‘Nijo’ barley sourced in the Okayama prefecture this Okayama Triple Cask single malt whisky was produced at the Miyashita distillery. It was matured for three years in ex-brandy, ex-sherry and mizunara (Japanese Oak) barrels. Bottled at 43% abv it was voted a category winner at the 2020 World Whisky Awards and awarded a Gold Medal at the International Spirits Awards 2019 in Germany.

Our Tasting Notes

Nose: Ripe red fruits, stewed dark fruits, toasted oak and soft spice.

Palate: Big, bold and fruity with summer pudding, raisins, mild spices and toasted oak.

Finish: Dark chocolate, vanilla caramel and charred oak.