In Okayama Prefecture (southwest Japan) near the Asahi river, Miyashita Sake Brewery decided to launch the production of whisky to celebrate the 100th anniversary of the brewery.
Producer of beer and shochu, Miyashita began distilling whisky in June 2012. The now-how accumulated over the years promises a whisky with a brand new style and originality !
Matured during 3 years in oak barrels and composed with barley coming from the Okayama region and Germany, the 1000 liters distilled will tease the interest of Japanese whisky fans.
This new production shows, maybe, the ambition to impose itself as the third player on the Japanese whisky market, dominated by the two famous brands Nikka and Suntory.
It may be a little easy to forget that there are also others great Japanese whiskies such as Karuizawa, Hanyu, White Oak and other Chichibu.
Miyashita whisky does not start with a handicap, but will be first confronting with all the other small distilleries (in production or closed).
More than 3 years to wait before you can enjoy this new expression of the Japanese expertise !
No doubt it will be highly waited, and we'll tell you more about it later if Miyashita decide to distill a little more information ...
Source : Nonjatta (EN)