All about making whisky
Founded in 1647, the Banjo Jozo brewery underwent a full renovation 20 years ago. Disappointed by the state of nihonshu production at the time, Kuno Kuheiji created the Kuheiji brand, limiting himself to the production of junmai in the ginjo category or above. In order to guarantee the quality of his products, and to demonstrate the degree to which the making of good nihonshu depends in the quality of the ingredients, he continued his studies of different varieties of yeast, koji and rice. Kuno-san was convinced that only the oldest varieties, and thus the most stable and most natural, would guarantee a high quality, natural and stable product. These are rich, complex products with tremendous character that are sure to please fans of natural wines. The Artisan brand, produced by Banjo Jozo, was created especially for LMDW.
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With all the classic BenRiach characteristics, BenRiach batch 1 is the first Cask Strength expression to be added to the core range....
The Limited Edition 2008 Vintage is a vatting of fresh ex American bourbon barrels filled in July 2008 and bottled in August 2015. This...