Hinomaru Whiskey is a new product from the Kiuchi Brewery which is celebrating 200 years of sake brewing.
Using barley, wheat, and rice produced in Ibaraki Prefecture, several types of whiskey are distilled at the column still Nukata Distillery and pot still Yago Distillery. The distilled whisky is matured at the eastern foot of Mt. Tsukuba surrounded in nature.
The ageing period is under three years.
Brewed using 200 years of sake brewing techniques, carefully selected botanicals such as Fukurai mandarin oranges grown at the foot of Mt. Tsukuba, yuzu from Japan and sansho (Japanese pepper) with rice shochu aged in cedar barrels are blended to create this original gin flavor.
Refreshing aroma of citrus fruits, spice flavor with a hint of Japan, and a deeper taste enhanced through cedar barrel aging.
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