Ohishi Sherry Single Cask Whisky

What do you get when you distill rice and age it in sherry casks, not just once, but twice? I would suggest you get a sherry-infused whisky (I think I've learned from here that the barrel does influence the distillate, lol). I suppose the more pertinent question(s) is how effectively does the barrel influence the distillate? Does the type of grain used make a difference? A rich, dark amber color with a hint of gold. The sherry aromas are prominent. Reminiscent of Glendronach or Macallan. Raisins, figs, and cinnamon, with soft leather. There is a nutty aroma of almonds and/or walnuts with a gentle sweetness. Brown sugar, caramel, and vanilla. It brings me, in my mind's eye, to a crisp November day; autumn colors; pumpkins, gourds, and straw. Light and bright with a sweet bite. Sherry-forward, yet almost cognac-like, rounded with sweetness. Raisins, cinnamon-infused maple syrup, brown sugar, and black cherries. The cinnamon provides a small, prickly, and spicy sensation. All the flavors, like the color, are rich and deep, in contrast to the mouthfeel. As it fades, the oak's drying tannins encompass the palate with dark stone fruits and raisins, and vanilla that disappear after a medium amount of time. A rice whisky that smells and drinks more like a scotch or cognac. Dense and rich in flavor. A pour for a day when you can get cozy, grab a good book/Kindle or a mild cigar, slow down time, and take in the aromas and flavors. The choice of casks was a perfect match for the rice grain used as the foundation of the lightweight rice distillate. This is a good pour. I don't know the retail price or its availability. But this is one I will remember and am glad I had the chance to taste. Thanks to a friend for this sample, an extra from the SDT days. [90/100][Tasted: 4/10/21]

For my final drink of the evening, the establishment presented some Japanese options. I noticed they carried spirits from that region known for quality issues and was about to pass until I spotted an unfamiliar bottle: Ohishi Single Sherry Cask. Something entirely different for $11 a serving? I decided to go for it. This is a very distinct type of spirit, if one can even classify it as such, but I appreciate the effort. Nevertheless, this strikes me as a very young grain spirit enhanced by reasonably good Sherry casks to mask its evident shortcomings. It possesses pleasant nutty notes, but the Sherry influence is unbalanced and overwhelming. I also cannot ignore the youthful, grainy, and somewhat off-putting texture and finish, reminiscent of a low-quality, grainy vodka. I don't offer points for participation, but this might be worth revisiting in a few years if an age-stated version becomes available. (Though who could afford it with an age statement?) For now, however, I would steer clear at the $70-$80 price points I've observed. This bottle receives a 2.5 rating from me, and personally, I'd stick to some Nigori.

Before reading any descriptions, I found the aroma unpleasant, full of waxy milk with a hint of bubble gum quality plus something else I couldn't quite identify. As soon as I saw this had a partial rice mashbill, I realized it reminded me strongly of coconut sake (specifically Momokawa) but still in an unpleasant way. Extremely subtle rice notes on the palate with bursts of hard candy sweetness, along with a distinct spice and oak char characteristic I associate with aged brandy. There's definitely a sake-like quality to this, which I consider a negative in whiskey. The waxiness from the aroma also appears in the taste, which I don't prefer. It strikes me that this strongly resembles a homemade rice wine / liquor my parents used to make when I was growing up. I disliked that then, and - with those bad memories resurfacing - I dislike this now.

A well-rounded Rice Whisky from the Ohishi Distillery in Japan's Lowlands. They cultivate a special rice variety known as “gohyakumanishi” and employ koi fish in their farming. The spirit is distilled in traditional Japanese stainless-steel pot stills and then aged in casks previously used for sherry and brandy, located in the mountainous Japanese countryside. This Ohishi Sherry Cask is a combination of casks aged anywhere from 3 to 25 years. It presents a delicate beginning with hints of Sherry, dried fruit, spices used in baking, oak, nuts, citrus, grains, pepper, brown sugar, and dried flowers; while a balanced middle adds flavors of dried cherries, apricots, vanilla, oak, citrus, floral notes, and spice; culminating in a delicate finish with notes of cocoa and grain. April / August 2019 / January 2021 / August 2022

In short: It's light and lacks depth, with little beyond a Sherry initial impact. The aroma seems surprisingly vacant, offering only faint traces of 'warm wood' – presumably from the Sherry Cask – and a sharper, astringent quality. This could honestly be anything. It drinks smoothly and is inoffensive on the palate, but it doesn't pack a significant flavor punch beyond the Sherry influence. I find it hard to believe it spent 8 years in a cask, especially with its pale straw color. The finish is almost non-existent, with no lingering sensation on the back of the mouth or palate. My understanding is this is essentially barrel-aged shochu (made from 100% rice), and perhaps that's just not my preference for whiskey. I regret spending $70 on this bottle.

The sherry presents as semi-sweet, leaning more towards cooked vegetables, dried stone fruits, herbal infusions, medicinal cherry, and cooked grains. It's intricate, yet subtle—even gentle. The palate offers more cherry, vanilla, toasted nuts, raspberry, and green tea. The finish, however, is where it becomes noteworthy. This is where the rice becomes prominent, revealing a distinct sake character. There's notes of dry plum wine and mulling spices, but the rice aroma is quite characteristic. The texture is light, and the finish is medium-short but smooth.