There is no doubt the Japanese are producing outstanding whiskeys. Japanese whiskies are modeled on the Scottish whisky industry, with both single malts and blends being produced.
One notable difference with Yamazaki 12 year old single malt is that the wash is fermented longer than usual in wooden wash backs which results in a creamy character which is noticeable on both the nose and on the palate.
The Nikka has coffee grain and roast coconut but it’s balanced by its long and intense aromas of fruits.
The Highlander Bar hotel Okura is a place you can smoke a cigar or enjoy to whiskey. The comparison of whiskey, you choose, A or B, I am not an expert but I am told the Nikka is the better of the two.
Categories: Life Cycles