In contrast on the rigorous regulations surrounding what might be categorised a Scotch or a bourbon, Japanese whisky has just one: it should be produced in Japan. And when the traditional production of Japanese whisky remains to be essentially similar to that of Scotch—a mash of malted barley distilled and https://karuizawa28yo65319.ssnblog.com/27724268/the-single-best-strategy-to-use-for-whisky-japanese-nikka