Japan is a whisky-making powerhouse. Now it is making whiskey too

In the vast, rolling fields of Hokkaido, northern Japan, the corn crop is ripening. The vast majority of the prefecture’s corn traditionally ends up as animal feed each year – but Hidekuni Hayashi is convinced there is a far better use for the sweet golden kernels.Hayashi, the owner of Hokkaido Liberty Whisky, is working with two other distilleries and a research organisation in Japan’s northernmost prefecture to blend corn with a touch of barley and the region’s famous water. The result? The…

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