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Ohishi Brandy Cask Japanese Whisky
Japan > Scotch and Other Whiskies > Other Whisky > Other
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Out of stock. If you'd like us to try to order it, add it to your cart. We can't promise, but we'll do our best!

The most curious new Japanese whisky we've seen in a while, it is made from rice. This particular expression has been produced from whiskies aged 3 to 25 years of age. The whiskies are bottled at cask strength, but they go in to the case at about 46%, so the cask strength is low. We are estimating the retail price to be $95+GST, with a September 2017 ETA. Andrew's Tasting Note is below.

Andrew's Tasting Note

Nose: decadent, perfumed, floral, Wine Gums, lemon and pear drops, vanilla bean and decadent spice; damp musty oak, licorice root and candied ginger.

Palate: more Wine Gums, dried apricot, lemon and pear drops, vanilla bean and crisp spice; more licorice root and candied ginger; still floral, very perfumed and lithe; it is silky and honeyed.

Finish: medium length and coating, but it fades; gently spicy and decadent; light, floral and fruity.

Comment: a curious whisky… made from rice; bright, fresh and floral, almost cognac like!

Producer Descrption: "The Brandy Cask expression of Ohishi is a blend of ex-Cognac barrels between 3 and 25 years of age.  The resulting spirit is delicate, yet angular, with notes of citrus, black peppercorn, and vanilla."

About Ohishi Whisky: ""Ohishi Distillery was founded in 1872, located in the Southwest of Japan, in a beautifully mountainous and scenic countryside.  Ohishi sits near the tiny village of Mizukami, and is the closest distillery to the source of the Kuma River, one of the fastest flowing rivers in all of Japan, renowned and prized for its superior water quality.  Ohishi has been a family business for five generations, primarily known for its sake & shochu production.  Ohishi Whisky is distilled entirely from rice and aged in either Brandy or Sherry Casks.  In order to ensure the quality of the spirit, the Master Distiller utilizes 30% estate grown grain for distillation, with the remaining 70% of rice (Mochi) coming from the surrounding Kumamoto prefecture.  Weeds in the estate rice paddies are controlled, by the employment of koi fish to swim about the grass and nibble the invasive plants.  Varieties of estate-grown rice include Hino hikari, Mori no kuma-san, Yamada Nishiki, Gohyakumanishi (5 million stones) and Gin no Sato.  Because of the rice’s efficient and subsequent clean fermentation, Ohishi uses a pot still made from stainless steel, as opposed to copper."


750 ml

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