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Hailing from Mizukami, Japan, this rice whiskey is distilled first in an initial seven-day clay pot fermentation, followed by an additional fourteen days in stainless steel, before the whiskey is aged for ten years in ex-brandy casks. The result is a light and delicate whiskey with a brandy influence imparting elegant notes of soft oak, vanilla, and pineapple to compliment a silky rice complexity.
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