50cl

Kamiki means 'divine breath'—named after the wind descending Mount Miwa, a sacred peak in Nara, one of Japan's ancient capitals. This is no ordinary blended malt: the producer sources malt whisky from various countries, blends them in Nara, and cuts the spirit with Japanese spring water to achieve its final composition.

The true distinction lies in its finishing in Yoshino Sugi—Japanese cedar wood, the same timber used for temple construction for centuries. This is the first time cedar has been used for whisky maturation, giving Kamiki a genuinely singular position in the whisky world.

On the nose, cedar dominates immediately, joined by spices such as cinnamon and black pepper, with hints of green tea and sandalwood. The palate delivers fruitiness—red berries, apple, pear—balanced by caramel and malted grain, while the finish lingers with sweetness and woody notes. At 48% ABV, the spirit carries enough punch to sustain the delicate interplay between fruit, spice, and wood without overwhelming it.