Whisky Review [Review] Hibiki 21 Years
Japanese Whisky Hibiki21.The world's highest peak blended whisky symphony symphony sound 21 years. It is now very difficult to obtain. Rich with profound sis elegance unique to 21 years.
Whisky Review
Whisky Review 
Whisky Review [Review] Single Malt Hakushu 12years
Slightly smoky malt is fermented in a wooden tub tank using upper yeast. The fruity and creamy wash is distilled in an open-fire distillation pot and stored in white oak barrels and aged in a Hakushu forest storage for more than 12 years.
Whisky Review [Review] HIBIKI 17 Years Old
Released in 1989, it is the pinnacle of blended whiskey. Currently difficult to obtain.
Whisky Review [Review] Single Malt Hakushu NV (non-vintage)
The single malt whisky Hakushu was carefully selected by the blender from a wide variety of original spirits. It has a refreshing taste that harmonizes the aroma of young forest leaves with a fresh fruity flavor.
Whisky Review [Review] Taketsuru 17 Years Old Pure Malt
Nikka Taketsuru 17 years Old pure malt released in 2001. Yoichi, Miyagi Gorge, blended with key malts from two distilleries.
Whisky Review [Review] Single Malt Yamazaki NV (non-vintage)
Single malt Yamazaki is a whisky with a sweet, soft, fruity aroma and a smooth mouthfeel with complex flavors derived from several types of casks. We recommend drinking it on the rocks or highball. It has a gorgeous, sweet flavor.
Whisky Review [Review] Komagatake IPA Cask Finish
Refreshing hops and aftertasto, the flavor is like beer. Finish in an empty barrel of Minami Shinshu Beer IPA.
Whisky Review [Review] Ichiro’s Malt Malt & Grain World Blended whisky White Label
The original sake aged at Chichibu Distillery is made with key malts, and unique original sake is blended.
Whisky Review [Review] Single Malt Whisky Okayama Triple Cask
Malt unshielded sake made from Nijo barley malt from Okayama Prefecture has been aged for more than three years in brandy, sherry and mizunara barrels.
Whisky Review [Review] Single Malt Tsunuki Peated
Distilled in 2016 and aged in a bourbon barrel, the main vatting is made from peated malt raw sake.