Tastes

The nose presents at first as oak, not in the sense of the usual vanilla, caramel notes, but as freshly stained wood. This is followed by bright, green fruit, with a herbacious hint of fennel. The palette is bright and lively, with oaky green fruit bursting forth from a subtle smoke and herbaceousness. The finish is drying and lengthy, coating the back of the tongue with a peppery, herbal cedar. I was lucky to be given this bottle, and it doesn't disappoint. I am not a big whisk(e)y drinker, and as someone who enjoys unique spirits, I am a massive fan.

This whisky is distilled from Indica Rice, like Okinawan awamori. Those familiar with rice spirits like awamori and shochu will find some familiar character here. The nose opens with a familiar rice funk, with a powerful caramel undertoned by a subtle savory herbaciousness, perhaps reminiscent of basil. It smells exactly as I would expect an aged rice spirit to smell. The pallette is darker than the nose would imply. There is a green fruitiness that is being surrounded by baking spice, pepper (both the seasoning and the vegetable) and a pleasing oak. The finish is dry and lengthy, with the spice and vegetal notes lingering on your tongue, whilst vanilla sits just at the back of the mouth alongside echoes of fresh green apple This is a delicious, unique whisky that may find common ground between sake drinkers, shochu drinkers, and whisky drinkers. I am excited to try it in a Japanese style highball, as I suspect the subtle brighter notes may sing with some lengthening. Heartily recommended.