Most distilleries in Japan source their malted barley from overseas – usually from Scotland, Europe or even Australia. Not Miyashita Distillery. For their Okayama single malt, they use the finest quality locally grown “Nijo” barley. After distillation, the spirit has been matured for no less than three years in a combination of former Brandy, former Sherry and Mizunara Japanese oak casks, for a deeply flavoured and complex dram.
