This whisky is composed of an unusual blend of 40% barley, (with a small percentage of the barley being peated), 30% wheat and 30% corn. The malted barley and grain whisky in this blend all come from the KOJIKI distillery, located in the Kansai area close to Kyoto along the shore of lake Biwa, the largest freshwater in Japan.
Twice distilled in KOJIKI traditional pot stills, then aged for three years in Bourbon barrels, this whisky is then finished for three months in Sauternes barrels and for four months in Champagne casks. The artisanal production is 400 barrels a year.
KOJIKI shows a clear and light pale golden color. Its rich sweetness and freshness reveal gentle and soft scents of wheat bread, orange peel, white peach and cotton candy.