Distiller Notes
Ohishi Sakura Cask Japanese Whisky shows notes of milk oak spice and creme brulee. The finish lingers on the palate in a lovely manner.
Professional Ratings
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Whisky Advocate
This second batch was sherry matured before a 27–month sakura cask finish; it’s intricate and contemplative. Cherry lozenge, caramelized sugar, black currant, strawberries with cream on puff pastry, rose petal, vanilla icing, apricot, coriander seed, and white pepper, though the aromas can be quite fleeting. The palate glides through gentle honey, strawberry, tingling spices, caramel, stone fruit, light cherry, and hints of red apple. Utterly charming: the Hello Kitty of whiskies.
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.