HAKUSHU 12 years 43% 70cl with the original box by Suntory
I was pure and, using top surface yeast, distilled wash (fermentation end モロミ) that fermentation was fruity, and was creamy with an open fire distillation pot with a tree pail and could load the malt which was スモーキー onto a white oak barrel a little and stored it by the storehouse of the forest of the sand bar more than 12 years.
of the "sand bar 12 years" flavor
The refreshing fragrances such as a young leave or the citrus fruits of the forest. Fruity, creamy body, refreshing Woodyness (aging scent of wood). Keefe labor goes moo berserk, and kana to lend produces のよい aftertaste.