Unusual blend: Super cool. 40% barley (a small percentage of which is peated), 30% wheat and 30% corn.
Flavor profile: Rich and fresh, with notes of wheat bread, orange peel, white peach and cotton candy.
Behind the scenes: Twice distilled in traditional pot stills, Kojiki is then aged for three years in Bourbon barrels, then finished for three months in Sauternes barrels and four months in Champagne casks. Total annual production: 400 barrels.
Where: The Kojiki distillery is located in the Kansai area close to Kyoto along the shores of lake Biwa, the largest freshwater lake in Japan.