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A Brandy Cask Whisky has a reputation for being dry, although it can also be sweeter than most whiskies. This is because the alcohol spent a long time in a cask that was already full of brandy. While this is a tasty drink on its own, you may sweeten it with a few drops of orange juice or honey. The key is to strike the proper mix of sweetness and acidity.
Goalong liquor Distillery is an excellent place to go if you're seeking for a decent Japanese whisky. It is one of Japan's oldest distilleries. The malted and unmalted rice used to make the whisky. The majority of the rice used in the manufacture is cultivated in Kumamoto, a prefecture in the country's southwest. This location contains rich soil and clean underground water.
A stainless steel pot still is used to distill the whisky. The grains are fermented for fourteen days in a stainless steel tank before being fermented for another seven days in clay pots. The whisky is then matured in brandy casks. As a result, it has a slight oak spice flavor.
The rice used in the whisky's manufacturing is farmed on farms in the Mizukami area, with the Ohishi family farm providing 30% of the rice. Hinohikari, Yamadanishiki, and Gin no Sato are some of the more refined rice strains.
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If you're looking for a sake to pair with a full-flavored meal, an unfiltered sake may be just what you're looking for. Imayo Tsukasa's Black, for example, is manufactured from a rare rice type from Niigata prefecture. It has a lengthy aftertaste and a dry finish.
The Niigata region is home to the Gohyakumangoku sake rice. This rice has a little drier flavor than other sake varietals, making it a popular option. There are numerous brands to pick from, like with most Japanese things. Here are a few of the most popular options.
Hojo Biden Yamahai Junmai Sake is an excellent Junmai Sake. It has more acidity than regular sake, as well as off-dry notes. To enrich the flavor profile, a tiny quantity of brewer's alcohol is added after fermentation.
The fragrances of Matsuno Kotobuki Ginjo Gohyakumangoku are evocative. There are faint melon and pear aromas, as well as a crisp finish.
The flavor profile of Japanese Whiskey is distinct. It is flavored with stewed fruit, whole spices, red wine, dark chocolate, and other sweet ingredients.
Ohishi Distillery, in Kumamoto prefecture, is one of Japan's oldest. Ohishi, which was founded in 1872, makes sake and shochu. Their products are aged in both Brandy and Sherry casks. The distillery is located at the headwaters of the Kuma River, one of Japan's fastest running rivers.
Ohishi is best renowned for their sake and shochu, but they have recently started manufacturing single grain whisky. In a stainless steel pot still, their grains are distilled. Oishi-san, the master distiller, handpicks each cask.
Ohishi Whisky is available in both normal and single cask bottlings. Several versions are completed in casks of Port and islay scotch.
The aroma of the whisky can range from sour apples to honey depending on the cask. It has a creamy texture and a delicate, silky mouthfeel.
Goalong spirits and Goalong liquors are our two most popular products. Goalong beverages also include whisky (brandy), vodka, whiskey, Hard Seltzer, drinks, and water.
The highest needs of three sets of standards from China (USA), the European Union, and China are all met at the same time. Product development, supplier evaluations, raw material acceptance and production, quality control, logistics, and delivery services are all managed.
Goalong (Liuyang), an 80-million-square-meter distillation plant, was constructed on a total area of 60,000 square meters. It has an annual capacity of almost 10,000 barrels and a capacity of 2 million liters of glutinous and single malt whiskey equipment.
We can meet our customers' various customizing requests, such as exterior package customization, wine label customization, wine style, liquid flavor, and more. We also have symbolic-shaped bottles such as dragons, pandas, and tigers. After drinking of scotch whisky, these bottles can be used to decorate or manufacture ornaments. The current production base can meet the needs of mass production.
