Founded in 1872, Ohishi grows 30%+ of the gohyakumanishi rice they distill which they grow as organically as possible and even employKoi to handle weed control in lieu of herbacide. After beingdistilled in Ohishi??s stainless steel stills, the new makeOhishi whisky (uncut shochu) is put into either ex-Sherry or ex-Brandy casks and set aside to age untilit??s ready to be bottled.
Tasting Notes: Vanilla, nutmeg, toffee, dates, and cinnamon.
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