Kurayoshi is indeed a Japanese whisky. It is a pure malt whisky that is made from a blend of 100% Japanese whiskies, which gives it a unique and distinct flavor profile. The whiskies used in the Kurayoshi blend are carefully selected to ensure a high-quality product that showcases the best of Japanese whisky craftsmanship.
One of the key factors that sets Kurayoshi apart is its use of spring water from Daisen Mountain for the reduction process. This pure and pristine water adds a subtle touch to the whisky, enhancing its overall smoothness and drinkability. The use of this local water source also adds to the authenticity and regional character of Kurayoshi as a Japanese whisky.
It is worth noting that Kurayoshi is produced by Matsui Shuzou, a historical sake producer in Japan. This company has a long-standing tradition of producing top-notch beverages, and their foray into whisky production is a testament to their commitment to quality and craftsmanship.
As a sommelier and brewer, I have had the pleasure of trying Kurayoshi whisky on several occasions. Each time, I have been impressed by its smoothness, balance, and depth of flavor. The nose of Kurayoshi is often characterized by aromas of malt, honey, and dried fruits, while the palate offers a rich and complex combination of flavors including caramel, vanilla, and a hint of spice.
In my opinion, Kurayoshi is a fantastic representation of Japanese whisky and is a testament to the growing reputation of Japanese whiskies on the global stage. Its unique blend of 100% Japanese whiskies and the use of Daisen Mountain spring water make it a truly authentic and enjoyable whisky for enthusiasts and connoisseurs alike.
Kurayoshi is a Japanese whisky that embodies the rich history and tradition of whisky production in Japan. Its careful blending and use of local ingredients make it a standout choice for those looking to explore the world of Japanese whisky. Whether enjoyed neat, on the rocks, or in a cocktail, Kurayoshi is sure to impress with its quality and craftsmanship.