Do you have a distillery?
No, we are currently a blending house.
Are there plans to have a distillery?
Yes, it is in our planning and development phase to own an operational distillery in the future.
Do you purchase spirit/whisky from Japan?
Yes, we select and purchase spirit/whisky from Japan which is blended and aged in our bespoke barrels at our warehouses.
Do you buy any finished whisky and secondary bottle it?
Absolutely not. Kaiyo is blended and aged on the sea and within our warehouse before bottling.
Why do you not put Japanese Whisky on the label?
The reality is that there is no clear definition of what Japanese whisky is. Our vision was never to make a Japanese whisky, but rather to create one of the finest whiskies in the world, using the best ingredients and aging methods available. We chose to age our whisky in barrels at sea, not strictly in a warehouse, so we feel the whisky is connected to the world as a whole. It is this journey that is the vital component to our spirit’s quality and creation, and it is not confined or defined by a specific longitude and latitude.
What is the Ocean Maturation?
Our barrels embark on a 3 month sea-voyage in a shipping container.
Why do the Ocean Maturation?
We are proud to be pioneers in the whisky universe by following the practice of spirit ocean maturation, which began in 1987 with our sister brand, Kelt Cognac. Within the first 2-3 years of aging, the Mizunara Oak provides a great array of flavors, but they then go dormant. The sea voyage awakens the flavors and along with the changes of air pressure and temperature, provides an enhanced depth, roundness and balance to the whisky.
Where do the Japanese Mizunara barrels come from?
All our Japanese Mizunara Oak barrels are bespoke from the Ariake cooperage.
Why Mizunara Oak?
Our master blender believes Mizunara Oak is the finest vessel in which to age whisky.
Is it true that Mizunara barrels are prone to leakage?
Yes, Mizunara Oak lacks the oil enzymes necessary in helping to prevent leaks. The process to create the barrels is a delicate one, requiring great talent which is why we only trust and source our Mizunara barrels from the Ariake cooperage, whom we consider the best in the world.
What does Un-Chillfiltered mean?
The answer is simple, we do not do anything to the whisky before bottling.
Technically, the unfiltered compounds might be viewed as impurities. But we believe that they convey extra flavour and texture. It gives Kaiyo a richer oiliness, and produces a longer finish. We see the benefit of skipping the chill-filtering step and prefer our spirits “au naturel”, as they were.
What is the base grain of the whisky?
Kaiyo’s base is malted barley; there are no rice-based grains used within the brand’s portfolio.