Kurayoshi the foothills of Mt. Daisen, here has a fine water that is indispensable for whisky distilling. Kurayoshi, called that "Life is good" is the origin of the word, but the annual temperature range in the Sea of Japan side is large, and the aging of whisky also advances quickly compared to the actual situation like Islay Island.
It is no exaggeration to say that whiskey is made by barrel and the nature. The distillery is not big and the staff is small. However, the staff strives to deliver the best whisky.
Fine quality water is essential for whisky making, but the process of barrel aging as an important procedure for the distillery as well. In this case Mizunara (Japanese Oak) and Sakura (Cherry wood) have been incorporated as barrel materials.
Nose: Almond, faint hints of fresh orange and melon, nutty bread and unique spiciness.
Palate: Baking spices and citrus once again. Malty and powerful, adding water brings it down a notch to reveal some decent spices. A light whiff of spring blossom later on.
Finish: Slightly flowery with small hits of white pepper heat and vanilla sponge cake, then closing out with yeasty grain and a hint of mint. Tobacco lingers.
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