描述
愛知縣清須市的日本工藝威士忌，利用具有香味的清酒酵母以及清酒製造商的特性，僅使用選定的大麥來平衡穀物，並在釀酒廠的地下室中於橡木桶中熟成五年，具有濃郁的香草氣息以及口感
Distilled in 2016 and aged in the underground storage of the brewery for 5 years. Japanese whiskey “Aichi Craft Whiskey Kiyosu” distilled in Kiyosu City, Aichi Prefecture uses sake yeast with a fragrant scent unique to sake breweries, and is a well-balanced blend of malt and grain that have been carefully aged for 5 years. A portion of the malt liquor is post-ripened in Scotch barrels to give it a vanilla-like sweet aroma with a complex and thick body.
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