Aged for 3 years in brandy casks, and made from barley from the Okayama region in Japan and also Germany, Okayama Single Malt, despite its young age, is a whisky with refined, rich and refreshing aromas. It expresses on the nose aromas of exotic fruits completed in the mouth by notes of mango, coconut, mint and white pepper. The delicate and long finish reveals spicy and cereal notes.

Okayama Single Malt is bottled at 40% of the volume diluted with crystal clear water from the legendary Asahi River located a stone's throw from the distillery.

It is in the Okayama prefecture (southwest of Japan), that the sake brewery Miyashita decided to launch the production of a whisky to celebrate the 100 years of the House. Producer of sake, beer and shochu, Miyashita started malt distilling in June 2012.