Really enjoy kaiyo. It’s hard to find interesting spec Japanese whisky for under $300 these days and kaiyo isn’t afraid to experiment. From the web: “3 years in Japanese Mizunara oak barrels. 3 Month Ocean Maturation. 7 additional years maturing in Mizunara. 4 last months finished in first-fill ex-Ruby port pipes.” It’s an interesting combination and one that pays off IMO. Candied oranges and milk chocolate on the arrival, with a moderately long finish punctuated with wood spice. I’d consider buying another although it’s not exactly cheap. I suppose it’s all relative given what Japanese whiskies retail for these days.