Wood aged japan spirits

Japanese tradition has a thousand-year culture of alcohol, in addition to sake in recent years also whiskey is achieving considerable success among the tables and in the pubs of the Japanese. Japanese whiskey is mainly produced in Yamazaki, a municipality located in the province of Osaka and bordering the land of Kyoto. The geological characteristics of this area make it a very precious place for the supply of high quality water. In recent years the Japanese whiskey has depopulated thanks to a television program that has highlighted the tradition and flavors, in fact up to the 60s was not successful among the Japanese. It was only in the 1970s following a major commercial promotion that the whiskey took its place among the tables of Japan. Despite being a young whiskey, in many ways it manages to reach the quality of the most delicious Scottish whiskeys, the geographic conformation of Japan plays a fundamental role in this. Yoichi a municipality located in the province of Hokkaido, is known for its geographical and climatic resemblance with Scotland. The typical whiskey you drink in Japan is Mizu-wari, to which water is added to make the taste sweeter. The story of sake is very different, boasting millennia of tradition since the fifth millennium A. C. when the sake originated in Chinese lands. Rice wine is an essential product, which derives from the fermentation process of rice, water and koji spores, a product that does not fall into any category of alcohol, but which is classified separately, given the particularity of the production. Its ancient history reflects the Japanese tradition and its particular geological conformation, the sake in addition to being one of the most famous spirits in the world, ideal both with fish and the traditional Japanese cuisine, but above all with the typical sweets of the place.