Founded by Kamezo and Motosaburo Miyashita in Tamano in 1915, Miyashita Sake Brewery produces and sells a large range of alcoholic beverages, including sake, beer and shochu – a traditional Japanese spirit.
In 1967 the brewery was moved to its current location, close to the Asahigawa River, on of the three most important rivers in the Okayama region.
The underground water used at the brewery has been sourced there since then, 100 meters below soil level.
Okayama is the first and only whisky produced by the distillery – released to celebrate their 100th anniversary. Miyashita created this whisky from Japanese and German barley. Aged in ex-brandy barrels.
This is a highly collectible single malt would be a great addition to any whisky collection.
- Matured for a minimum of three years in brandy barrels
- 100% malted barley – 50% from Japan, 50% from Germany
- Low temperature fermentation – the same method used for brewing sake
- Nose: delicate and refreshing aromas of exotic fruits
- Palate: smooth and complex flavours of mango, coconut, white pepper and menthol
- Finish: delicate and lingering – cereal and spices with a hint of oak