Product description
Miyashita Shuzo, based in Okayama, was founded in 1915 by Kamezo Miyashita and the Motosabuoru brothers.
For decades it has produced sake and shōchu, in 1994 it began producing beer and about 10 years later it experimented with whisky distillation, for which it obtained a license in 2011. The first batches were distilled in a stainless steel still used for producing shōchu, and a copper still was installed in 2015. The whisky presented here was distilled from local barley and imported from Germany. The plant uses extended fermentation at a controlled temperature, not exceeding 22ºC. Annual production of whisky is around 7,000 liters, which makes Okayama single malt almost impossible to find. The Brandy Barrel edition was aged for a minimum of 3 years in brandy barrels and released to celebrate the 100th anniversary of the company.
Aroma : fruity and floral, bananas, mango, papaya, coconut flakes, a bouquet of wild flowers, a touch of lemongrass and white pepper.
Taste: fruity with a pleasant spiciness, grapes, mango, lemon peel, coconut flakes, honey, allspice, cloves, white pepper and mint leaf.
Finish : medium long, initially fruity soon becoming spicy with a subtle oak bitterness.