It's matured in mizunara oak - mizunara can impart a wonderful array of flavours to the whisky, though its notoriously difficult for coopers to work with. Not only that, it spends a portion of its maturation at sea, helping to evolve its flavour profile further.
Kaiyo Japanese Whiskey Tasting Notes
Nose: Orange peel, jasmine, a hint of coastal air, soft cedar.
Palate: Coffee bean, green apple, black tea and alpine herbs.
Finish: Cinnamon rolls and mango.
Kaiyō whisky is matured in the finest Japanese Mizunara oak casks. These casks are handmade due to Mizunara oak’s delicate wood grain. They are among the rarest casks in the world and are considered the finest in which to mature whisky. After years of maturing their casks go on a final maturation at sea voyage for up to 3 months, leaving from Osaka Japan.