Kaiyō Means:
Ocean
OCEAN MATURED
It is centuries’ old
knowledge that the amalgamation of the salt ocean air and a distant sea
voyage enriches whisky. To further enhance our whisky, it too, embarks
on its own journey through the seas from Osaka Japan which lasts up to
three months. The result of the sea voyage and maturation is our
whisky’s distinct chronicle of its journey, a diary, if you will, into
its depths. Just as no two stories are identical, neither is each sea
voyage with factors including the motion of the seas’ waves, temperature
changes, and variations of weather and air pressure all contributing to
the whisky’s aging effect. This produces an inimitable kismet between
spirit and mizunara oak casks resulting in an intricately exquisite
finish to our whisky.

MOVEMENT
In only three month’s
time, a distinct and extraordinary aging effect is infused into our
whisky as a result of the sea maturation. Throughout the journey, the
whisky dances within the cask from the ebb and flow of the seas’ waves,
ensuring every drop of it to be in perpetual contact with the mizunara
oak.
TEMPERATURE VARIATION
The aging effect of whisky
is the result of a chemical reaction; heat is a natural catalyst in a
chemical reaction. While on its sea maturation, our whisky is subject to
variations of temperature. For an extensive period of the journey, the
whisky is exposed to warm climates, providing higher temperatures,
thereby accelerating the aging process.
AIR PRESSURE CHARGES
While at sea, the whisky
experiences frequent alterations of air pressure allowing the mizunara
oak to contract and expand, varying the levels of oxygen at given times
and beckoning the mizunara oak to release its delicate flavors and
aromas.
Kaiyō whisky indeed has an intricate and profound journey through
the seas. It now awaits you to pour a glass, allowing it to recount its
voyage’s tale as you experience the essence released by the rolling
waves and sea air found in every sip.
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