The Ohishi distillery is located on the banks of the Kuma River, one Japan's fastest flowing rivers. The distillery was founded in 1872 and produces some of the most exciting whisky coming out of Japan. Ohishi grows at least 30% of the rice that they distill, and the fertile soils and exceptional growing climate make for some of the finest base ingredients available. The strain of rice is called "gohyakumanishi" (meaning "five million stones"), and an organic method of cultivation is utilized that requires the use of koi carp for weed control. The rest of the grain is procured from local farms in Kumamoto prefecture and is of the short grained Mochi variety. The grains are partially malted and then distilled on the traditional Japanese stills before being filled into ex-sherry and brandy casks and aged for a long time time in high-altitude warehouses. This cask brings in a great balanced sherry influence and definitely feels more like Scotch than our single cask from the Fukano Distillery.
TASTING NOTES
Color: sienna with a deep amber lip
Nose: maple syrup, brown sugar, marzipan
Palate: structured, dry, black peppercorn, minerality buffered with hint flambeed banana
Finish: slightly grassy, coriander, orange pith, chocolate
