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were used for this premium whisky
Distilled in the late 1980s and early 1990s
The 12-year-old Hakushu is a fresh whisky with the typical Hakushu flavor
and somewhat sweet
it was given a one-year finish in Japanese rum casks of its own production
Sparkling Sake Matsumidori S. Tokyo Junmai Ginjo Petillant B2B-Katalog-Jsake were used for this premiumThis Jumai Ginjo uses a wine yeast that was brought to Japan from Weihenstephan (Freising, Bavaria) by a Japanese professor in 1909. This yeast gives this sparkling sake a sweet, tart flavor with a slight acidity.
