Koji Whisky, 12 Year Sherry Cask

• Whisky produced with koji by the Hikari Shuzo Distillery in Fukuoka, Japan
• Produced from 2/3 unmalted barley and 1/3 white koji barley
• White koji barley fermented for 1 week
• Unmalted barley and koji barley are parallel fermented for 2 weeks
• Single distilled in stainless steel pot stills
• Aged a minimum of 12 years in ex–Oloroso sherry casks
• Raisin, oak, and cherry on the nose transition to a dry, earthy palate of toasted malt, red apple, ginger, and clove with dried plum and date on the finish
• Non-chill filtered; 42% ABV

Side-by-side with its slightly younger ten-year expression, Hakata 12 Year shows an austere maturity. With just two additional years spent aging in Oloroso sherry casks, the bright fruit notes begin to recede while the grain and oak take the fore, nudging the profile toward that of a sherry-influenced Speyside Scotch.