Whisky, Sherry Cask

• Whisky produced with koji by Ohishi Distillery in Mizukami, Japan
• Distilled from a combination of estate-grown and locally sourced malted and unmalted rice
• An initial seven-day clay pot fermentation period is kickstarted with white koji seed
• A second fourteen-day parallel fermentation takes place in stainless steel
• Single distilled in stainless steel pot stills
• Aged 4–7 years in ex–Oloroso sherry casks; non-age statement
• Strawberry, shiitake mushroom, new leather, and licorice on the nose; a lush palate with quince, underripe pear, and cherry blossom with an oaky and tannic finish, full of cherry blossom and walnut skin
• Non-chill filtered; bottled at a cask strength of 42% ABV (may vary batch to batch)

A perfect introduction to the sherry cask matured range of Ohishi spirits. Fully matured in first- and second-fill Oloroso sherry casks, a hint of florality speaks to this whisky’s beginnings as Kuma shochu, bridging the gap between Ohishi’s house style of rice whisky and a sherry-influenced Scottish grain whisky.