In contrast for the strict principles bordering what could be classified a Scotch or possibly a bourbon, Japanese whisky has just one: it needs to be built in Japan. And whilst the typical creation of Japanese whisky continues to be fundamentally similar to that of Scotch—a mash of malted barley https://nikka-taketsuru-25-year-o87520.blazingblog.com/28199608/the-japanese-whisky-bar-diaries