Distiller Notes
2016 San Francisco World Spirits Competition Gold Medal Winner
Distilled in Japan, and made from 100% locally grown rice, Kikori Whiskey is a smooth and welcome newcomer to the whiskey category. Barrel aged for a minimum of three years in American oak, French limousin oak and sherry casks, Kikori is golden and pure in color with a floral and fragrant aroma and a velvety smoothness to the palate. Kikori delivers a distinctively different style of whiskey that is memorable, delicate and delicious.
Professional Ratings
-
Tasting Panel
A pale amber color and a gentle nose form the first impression of this mellow whiskey made from rice grown on the Japanese island of Kyushu. Elegant, delicate, and smooth, with vanilla and floral notes; lovely, balanced, and long.
-
Whisky Advocate
Get back to nature; this is a whisky to savor during a spectacular sunrise. Lychee, edamame, pea shoots, green apple, and morning dew on lush lawns. As it warms and wakes up, there are hints of orange and some piquant spice. The taste jumps from lemongrass to lemon candies, with melon, mild peppercorn, gentle vanilla, creamy oak, and a few green notes at the end.
Sharing a great deal with Scotch in terms of production methods and ingredients, today’s hugely successful commercial market of Japanese Whisky owes much to the research of Masataka Taketsuru. In 1918, this Japanese national travelled to Scotland with the intention of studying organic chemistry but instead became fascinated with Scotch Whisky production. Similar to Scotch Whisky, Japanese Whisky also uses malted barley as the fermentation base and long-term aging in wooden barrels. However, the often-used Mizunara oak, rather than French or American oak, imparts uniquely spicy and citrus-like characteristics to a Japanese Whisky.