THE AKKESHI MIYABI Single Malt Japanese Whiskey

Although it is somewhat young, it is a clearly crafted single malt that is dominated by the spicy and citrus flavors derived from the Mizunara barrels, with the distinctive malty and peaty flavors of Akkeshi malt in the background.
Since no information has been released, I will analyze the specs based on my impression after drinking it. The phenol value is about 30 PPM, the aging period is about 4 years, and the key malt is thought to be unpasteurized in Hokkaido Mizunara casks, based on its unique Japanese citrus aroma. The estimated ratio is 70% Mizunara casks, 10-20% bourbon casks, and the rest is sherry casks and wine casks for added flavor.
When made into a highball, the spiciness is toned down and the sweetness from the malt and casks comes to the fore, making it very easy to drink. This is a bottle that really highlights the quality of Akkeshi sake.