Slowly, Kikori

Often Japanese Whiskey flavors are reminiscent of Scotch but Kikori Japanese Whiskey has a much more distinct taste due to the 100% rice mashbill.

Using local rice from Kumamoto on the Kyushu Island in southern Japan that has been cultivated for over 2000 years, it is then cooked in giant steel steamers. Kumamoto is the perfect climate with pure groundwater and volcanic topography, which provides nutrient rich soil and therefore, nutritious and flavorful rice. The water that comes from the surrounding mountains and rainforests is then filtered through the volcanic earth and becomes the pure and abundant soul of the whiskey by creating a smooth drinkability. After being cooked, each scrupulously blended batch spends at least three years in American Oak, French Limousin oak and Sherry casks before being bottled at 82 proof.

Golden and pure in color, it has a floral and fragrant aroma that is followed by a velvety smooth palate. This winner of the Gold Medal at the 2016 San Francisco World Spirits Competition is a unique spirit that can be enjoyed neat, over ice or blended into a delicious cocktail. The essence of Kikori’s philosophy is one that values balance in all things, a very important aspect in life in Japan – from family and work to play and spirituality and of course extraordinary whiskey. Find your balance with this light, refreshing option with plenty of flavor and complexity.

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