Okayama whisky started out as a limited edition specially produced for the 100th anniversary of the founding of Miyashita in 2015. The company produced 1000 litres of new make spirit, distilled from a variety of experimental mashes using different malt recipes and yeasts. The resulting spirit was laid down to mature and was encouraging enough that the company has continued to distil.
Very small amounts of spirit, as it's not yet old enough to be called whisky, have begun to appear, and we look forward to seeing what Miyashita bring to this year's show.