Ohishi Whisky
Ohishi Whisky is distilled in Kumamoto Prefecture using the finest Sake rice and the purest water.  They mature their whisky in ex-sherry and ex-brandy casks.  They release very limited quantities of these to the US only twice a year.

Fukano Whisky
Fukano Whisky is also distilled in Kumamoto Prefecture.  They do their maturation primarily in ex-bourbon barrels which give the whisky a pronounced bourbon character.  Their releases are usually single cask and are very limited.

Both Ohishi and Fukano are rice based whiskies.  While rice is not a common grain used for whisky distillation it is a cereal grain and meets all regulatory requirements to be called whisky.  There are hundreds of distilleries in Japan and only 5 or 6 of these are dedicated to whisky production only.  Most distilleries in Japan produce Shochu, Umeshu, Whisky and an assorment of other liqueurs.  Much of the whisky production could also be labeled as "aged Shochu".  Shochu is usually made from ceral grains (but not exclusively) and is single distilled in pot stills.  In Japan it will then be reduced in alcohol strength to around 20% abv and then bottled, usually without aging.  If it is aged it will still be reduced to 18-25% abv and then bottled for domestic consumption.  When it is bottled as whisky it will not be reduced to such a low stength.  It will also usually be aged longer for whisky.

Distributed Statewide in Texas by
United Wine & Spirits
Call 713.696.9463 for more information