I don’t have a lot of experience with Japanese whisky, at least that I remember. When I traveled there, my Japanese hosts were always very social and invited me to nights that were longer than I’m used to! I do remember a glass (with too much ice) in a Kabuki-cho club where we all sang karaoke, but whisky was not the usual tipple. My colleagues were more likely to go to abar than a whisky bar. But whisky is very popular in Japan.
In my experience, the Japanese are meticulous in execution when they take on a task. Shibui is a reflection of that. The packaging is elegant: completely original, and conveys a modern Eastern esthetic blended with traditional calligraphy. Their website has just enough information–how they constructed the spirit and tasting notes–and is also well-presented. Note that in Japan, there is no law regarding how much time a whisky has to be in cask to be called whisky, and with no age statement on this whisky we can only guess at its age