Kaiyō—which means "ocean" in Japanese—is the name of a new range of Japanese spirits that are now being launched following a three-month voyage across the sea.
The blended malt spirits were first aged in Japan, then sent across to the UK in mizunara oak casks, which are the most expensive casks in the world—as oak is soft, the wood is notoriously difficult to shape, as well as susceptible to leakage and prone to damage, yet it imparts a distinct sweet and spicy flavor profile. Due to this unique journey, the spirits were altered by the ever-changing conditions, including movement, temperature and air pressure. This is a major selling point for the brand, which distinguishes its products as "ocean-matured."
So far, Kaiyō has launched three expressions: Kaiyō Japanese Mizunara Oak Whisky, the 53% ABV Mizunara Oak Whisky and a peated expression that is said to be smokey with hints of nuts, fruit and honey.
What's Driving This Trend
- Ocean-matured Spirits
- Opportunity for distilleries to age spirits in unique conditions, leveraging movement, temperature, and air pressure to create distinct flavor profiles.
- Mizunara Oak Casks
- Potential for cask producers to specialize in crafting mizunara oak casks, meeting the demand for unique and high-quality oak aging vessels.
- Transported Aging
- Opportunity for logistics companies to offer specialized services for transporting spirits, emphasizing the influence of transportation conditions on flavor development.
Who This Affects Most
- Distilleries
- Distilleries can explore ocean-maturing techniques to differentiate their spirits and attract adventurous consumers.
- Cask Producers
- Cask producers can focus on crafting mizunara oak casks to cater to the growing demand for unique and premium aging vessels.
- Logistics
- Logistics companies can develop specialized services for transporting spirits, highlighting the impact of transportation conditions on flavor profiles.
