After nearly a century, Yakima perfectly illustrates the integration of whisky into Japanese culture. For its production, Yamazaki uses six types of malted barley with various levels of peat, all from Scotland. It is during the fermentation process that Yamazaki begins to acquire some of its Japanese character. The 10, 12 and 18 year-old releases all have a rich, refined, elegant profile, characterised by the absence of malted notes. With age the initial fruity, vanilla notes are joined by dried fruit, chocolate and oak, all the while continuing to offer tremendous freshness.