Capacity: 200ml
ALCOHOL BY VOLUME: 43%
LIMITED TO: 200 BOTTLES

"OKAYAMA" IS A NEWLY ESTABLISHED WHISKEY DISTILLERY IN JAPAN. ITS PARENT COMPANY, "MIYASHITA SHUZO," STARTED OUT BREWING SAKE, BEER, AND SHOCHU. THEIR BEER "TOBU" IS QUITE FAMOUS IN THE OKAYAMA AREA. THEY OBTAINED THE LICENSE REQUIRED TO PRODUCE WHISKEY AS EARLY AS 2011, BUT DUE TO ITS VERY SMALL - SCALE WINE - MAKING AND NOT - SO - HIGH POPULARITY...

How mini is it exactly? The annual production of the German whiskey still they use is a meager 7,000 liters. After deducting factors such as the Angel's Share, they might be able to release 3,000 - 4,000 bottles of whiskey each year... But precisely because of the extremely small scale, they have more flexibility to create flavors that large distilleries won't attempt...

Most Japanese whiskies use imported barley as raw material, while "Okayama" uses almost 100% locally grown barley from Okayama. Another feature of "Okayama" is "long-time ultra-low-temperature fermentation," a process commonly seen in sake production. Fermenting malt in this way can make the malt sweetness in whisky more prominent. In terms of whisky aging, "Okayama" is extremely extravagant, using almost exclusively expensive Mizunara oak barrels, sherry casks, brandy casks... Perhaps this is the unique caprice of a Craft Distillery!

THE WORK INTRODUCED THIS TIME IS THE FIRST PRODUCT OF "OKAYAMA" AGED IN CHERRY WOOD BARRELS. THE PRODUCT WAS AGED IN A SINGLE BARREL FOR 3 YEARS AND BOTTLED AT 43 DEGREES, WITH A LIMITED QUANTITY OF 200 BOTTLES. ACCORDING TO THE OFFICIAL STATEMENT, THIS WINE FULLY DEMONSTRATES THE CHARACTERISTICS OF CHERRY WOOD BARRELS, WITH A RICH BODY AND A SWEET AROMA OF JAM UPON TASTING.