Ohishi has taken a different approach. Rather than get into the malted barley game, they have stuck with what they know – distilling fermented rice grain, which is the basis of the sake and shochu they have been making for generations. But they have taken to aging this rice-distilled spirit in old world casks, predominantly Sherry, Brandy and whisky casks. In essence, they are making a single grain whisky – but with a very distinctive grain, rice