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What makes

Ensō Japanese Whisky unique

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The Water

Japanese water is clear & free from minerals that interfere with the full expression of the whisky.

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The Flora

Aged in barrels of Japanese Oak which are more porous. The whisky is sucked into the wood when the barrels expand in the humid Japanese summer, infusing flavour and character.

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The Climate

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In Japan, summers are warm & winters extremely cold. These dynamics of temperature fluctuation across 4 distinct seasons give the whisky a deeper and rapid maturation.