What makes Ensō Japanese Whisky unique?
Japanese water is clear and free from minerals that interfere with the full expression of whiskey
Aged in barrels of Japanese Oak which are more porous. The whisky is sucked into the wood when the barrels expand in the humid Japanese summer, infusing flavour and character.
In Japan, summers are warm & winters extremely cold. These dynamics of temperature fluctuation across 4 distinct seasons give the whisky a deeper and rapid maturation.