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Kamiki is a unique blended malt whisky made using Japanese malts whiskies combined with specially selected malt whiskies from around the world. After blending, the whisky is finished in casks made from yoshino-sugi (often referred to as "Japanese cedar"). It's a particularly aromatic type of wood, and Kamiki is said to be the first whisky ever to enjoy a yoshino-sugi cask finish!
Fragrant citrus blossom and baked apple, with a hint of balsa wood and dry peat.
Floral notes remain at the fore, with touches of forest floor, apricot and kumquat developing in the background.
Slightly peppery, earthy vanilla pod and a whiff of pine.
£9.43 - £62.39
It's funny to read reviews knocking this maltage because of the cedar character when any investigation at all tells you that the whisky is aged in Japanese yoshino-sugi. Kinda like ordering an IPA and being upset that it tastes hoppy. At 48% ABV, this still is pleasant when poured neat. The mouthfeel is unusual and may be off-putting if you are not open minded to the experience. There is a distinct woodiness to it, something I can guarantee will fade if you do not finish the bottle within a few months, and I would assume this is due to a volatile organic compound that can escape from an open bottle. Nice complexity, but not if you allow ice or water to dilute too much. If you use ice, please use the single big cube/ball.
Aroma is strong but taste is outstanding. Sweet and smooth. Best sipped neat!
Not a fan at all. VERY strong cedar taste. As someone else stated, smells like a woodshed, which might be for someone else, but is definitely not for me. Also not a smooth whiskey at all. Very spicy and woody. I drank Black Velvet in college and it had a better flavor than Kamiki
Simply Amazing. I am a Balvanie 21 and Glenfiddich 18 type guy. My first words out of my mouth was WOW!! The ceder notes are just perfect. Very emotive, sensuous and compelling. My wife also enjoyed. It has a good length, soft and full body, wonderful to the nose and very smooth. It’s on my top 5 list of best value for dollar. Well done Kamiki!
On this evidence there is probably a good reason we do not see cedar wood being used to age whisky. Way too sappy and resinous for me and like inhaling the fumes from a wood shop with a strange glue like note. Some ripe black fruits and anise flavours save the day but too much the wrong side of weird to really want more than a sample.