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A single malt Japanese whisky from the Miyashita Distillery, in the Okayama Prefecture in the south of Japan. Miyashita produced the whisky in celebration of their 100th anniversary (they have long produced sake, beer and shochu). It's made using barley from Japan and Germany, and was aged in brandy barrels before being bottled at 40% ABV.
Zesty fruit as it opens (perhaps even a hint of tropical fruit), developing a fragrant spiciness of crushed pink peppercorn.
Floral, with a touch of coconut and sweet honey. Still spicy with pepper.
Light oak spice lingers on the finish.
