Kikori Japanese Rice Whiskey

Kikori Japanese Rice Whiskey shines when sipped neat or on the rocks, allowing its delicate flavors to unfold, but it also excels in lighter cocktails that don't overpower its subtle nuances. This versatile spirit is perfect for warm summer evenings, pairing beautifully with fresh seafood dishes or light Asian cuisines that complement its gentle, slightly sweet character.

Nose: Light and delicate with hints of melon, pear, and tropical fruit. A subtle vanilla sweetness emerges, accompanied by fresh floral notes and a touch of oak.

Palate: Smooth and gentle, with flavors of ripe pear and green apple. Subtle rice notes blend with honey and vanilla. A mild spiciness reminiscent of white pepper adds complexity. The mouthfeel is silky and light-bodied.

Finish: Medium-length and clean. Lingering notes of vanilla and oak, with a slight warmth. A faint sweetness reminiscent of marshmallow appears, followed by a crisp, dry conclusion.

Kikori Japanese Rice Whiskey is crafted from locally sourced rice that's fermented, distilled, and aged in a combination of American oak, French oak, and sherry casks for a minimum of three years. This unique production method, which uses rice instead of the traditional barley or corn, results in a distinctively smooth and delicate whiskey that showcases the subtle flavors of its base grain while incorporating the complex notes imparted by the diverse aging vessels.

• Kikori Whiskey isn't aged in traditional oak barrels - instead, it spends 3-10 years maturing in a combination of American oak, French Limousin oak, and sherry casks, resulting in its uniquely smooth and delicate flavor profile.
• Despite being made from 100% rice, Kikori is legally classified as whiskey, not shochu. It's one of the few rice whiskeys in the world and the first from Japan to be distributed globally.
• The water used to produce Kikori comes from the volcanic mountains of Kumamoto, Japan. This mineral-rich water is naturally filtered through layers of ancient volcanic rock, contributing to the whiskey's distinctive character.