Wakatsuru Japanese “Junenmyo” Whisky


The Saburomaru Distillery uses the crystal-clear water of the Shou River to produce Wakatsuru whisky. Also unique is the fact that it uses ale yeast (beer yeast) and whisky yeast for mixed fermentation, bringing out fruity aromas using techniques unique to a sake brewery. Saburomaru brews Japanese sake in the winter and distills whisky in the summer, due to this, the annual production of Wakatsuru is limited to only about 25 barrels.

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