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Japanese Mizunara oak barrels of the highest quality are used to age Kaiyo whiskey. Due to the fine wood grain of Mizunara oak, these casks are handcrafted. They rank among the rarest casks in existence and are regarded as the best for maturing whisky. Our barrels undergo a last maturation at sea cruise for up to three months after years of maturity, departing from Osaka, Japan.
What distinguishes white oak and European oak from Mizunara oak? For starters, it has a distinctive sweet and sour flavor character that is due to the ratio of oak lactones and the high vanilla content. The Mizunara oak releases the scents of kara, an oriental incense, sandalwood, and coconut.