The Ikawa Distillery, Japan’s highest-altitude distilling facility, stands amidst the forests of the Southern Alps along the border of Shizuoka and Yamanashi Prefectures.Operated by Jūzan Corporation, part of the Tokushu Tokai Paper Group, which owns vast company-owned forests in this area. Why did these paper-making professionals venture into the unknown territory of whisky? Behind it lies a grand story of “forest utilization” – connecting the rich ecosystem of the Southern Alps to future generations.

Deep in the mountains, beyond the reach of radio waves, the stills turn quietly.

A 4-5 hour drive from Shizuoka Station. Passing through a gate restricting general vehicle access, the Ikawa Distillery lies further deep within. Located at the Shizuoka Prefecture entrance to the Southern Alps, the Ikawa region is deep in the mountains where even cell phone signals don’t reach.

In this place, lacking infrastructure and offering no conveniences, the production team lives secluded in the mountains, facing the stills. They can descend only once every two weeks. Their life, watching over the birth of the raw spirit deep in the forest, is truly akin to that of a monk in training.

Incidentally, Japan currently has about 150 whisky distilleries, including those in operation and those preparing to open. When Tōzan entered the industry from a different field in 2020, there were only about 40 to 50 distilleries. This means the number has roughly tripled in just five years.

Among these, Shizuoka Prefecture ranks fifth in Japan for the number of distilleries, making it a relatively active region for whisky production.

Within Shizuoka City lies the Gaiaflow Shizuoka Distillery, while the eastern part of the prefecture is dotted with distinctive distilleries such as the Kirin Distillery owned by the major beverage manufacturer Kirin Group, Distillery Water Dragon, and Fuji Kaguyahime Distillery. However, the Ikawa Distillery stands out even within the prefecture due to its unique location, origins, and management vision.

It all began with 24,000 hectares of forest

Tokushu Tokai Paper Co., Ltd. (Tokushu Tokai), the parent company of Toyama Co., Ltd. (Toyama), which operates the Ikawa Distillery, owns approximately 24,000 hectares of company-owned forest in this Southern Alps region.

This area is roughly four times the size of the land enclosed by the Yamanote Line loop in Tokyo. It is one of Japan’s largest contiguous privately owned forests and boasts an exceptionally rich and deep ecosystem, home to many endemic and rare Japanese species. Consequently, the company felt it was imperative to protect this precious natural environment for future generations.

However, maintaining and conserving this vast forest and its ecology incurs enormous costs. While timber was once floated down rivers to be caught downstream and utilized as construction materials or paper pulp, this business model stagnated for over half a century due to competition from cheaper imported wood.

“Simply protecting the forest isn’t sustainable management. We need a business that properly creates value from the mountain and generates funds for its preservation.”

Jūzan and the whisky business emerged as one answer to this long-standing challenge.

The mountain’s blessings were perfectly aligned

When exploring ways to utilize the mountains, the first focus was “water.” The Southern Alps are a vital water source supporting people’s lives, yielding extremely pure soft water completely untouched by industrial or domestic wastewater. While selling this water directly was considered, it was undeniable that this alone had limited added value.

Thus, the idea we arrived at was whisky production utilizing the company-owned forest itself.

The Ikawa district, where our company-owned forest is located, boasts an elevation of 1,200 meters and a humid climate blessed by the mountains. This results in cool temperatures and high humidity throughout the year. The low evaporation rate during barrel aging allows for the cultivation of long-aged spirits that mature slowly over time.

This climate and environment are said to closely resemble those of Scotland, the home of whisky.

Furthermore, the abundant spring water and the superior quality of materials like Mizunara oak, commonly used for whiskey barrels, provided the ideal conditions for crafting exceptional whiskey.

Cherishing the journey of growth. A story called “Dessin”

Thus began whisky production.

Driven by his passion, distillery manager and director Seto, who has tasted and compared various brands, aimed not for flashy impact, but for a clear, easy-drinking whisky that pairs well with food.

He sought to express a “subtle elegance,” akin to the pristine forests of the Southern Alps, where the refined flavors and aromas of the ingredients could be sensed beneath a clean taste.

To achieve this, he focused on the milling process, where the malted barley is crushed.

By extracting a clear wort, impurities are eliminated, leading to the sweet, transparent character sought by the Ikawa Distillery. During this process, careful attention is paid to the balance of “husk,” “grits,” and “flour” (fine powder). Meticulous adjustments are made each time to prevent an excess of flour, which can cause astringency and a heavy mouthfeel.

With their flavor concept and production methods now clearly defined, three years after distillation began, the Ikawa Distillery’s current releases are not yet fully established regular products. Instead, they are infusing their unique philosophy into a lineup that can only be created “right now,” while the brand is still young.

The first release was the “Lab Series,” featuring spirits aged under three years. This series serves as a record of their experiments to understand the “paints” (base spirits) they possess. Following this, they now offer the “Dessin Series.”

The labels feature line drawings of Fauna (ptarmigan) and Flora (alpine plants) inhabiting the Southern Alps. The deliberate absence of color signifies that the whisky is still maturing, still “unfinished.” When color is added to these sketches, and the full panorama of the Southern Alps is depicted in color, the whisky that represents Ikawa Distillery’s “masterpiece” will be born.

“We want you to savor the nature of Ikawa right now, in this moment. Enjoying the layered, unfinished passage of time is part of the true pleasure of whisky,” says Director Setoko.

The 2025 Feat That Astonished the World: Ikawa Proved the Power of “Quality”

In recent years, this supposedly “unfinished” whisky has been winning high praise at international competitions one after another, shocking the world.

At the “Bartender Spirits Awards 2025” held in the United States, the Dessin Series’ “Flora 2024” was honored as “Single Malt Whisky of the Year,” while “Fauna 2025” was named “Japanese Whisky of the Year.”

Furthermore, “Flora 2024” also won Gold Medals at the “San Francisco World Spirits Competition 2025,” considered one of the world’s three major spirits competitions, and at the “International Wine & Spirit Competition 2025” held in the UK, the home of whisky, proving its exceptional quality.

Furthermore, not only its quality but also its project initiatives have been highly praised. In September 2025, it received the “Minister of Finance Award,” one of the highest honors, at the “8th Eco-Pro Awards” held at Tokyo Big Sight. In December, it won the Sustainable Design Award at the “Good Life Awards” hosted by the Ministry of the Environment. Its forest conservation activities through whisky production are drawing attention as a role model for a sustainable society.

Pride in “Paper Making” Transformed into “Whisky”: An Unconventional Group of Craftsmen

The Ikawa Distillery also boasts an unconventional team of makers. Led by Director Setou, who oversees operations, many staff members were originally engineers who made “paper” at Tokushu Tokai Paper. Members recruited through an internal company call for applications included diverse backgrounds like automotive mechanics and alcohol production experience, but all started from scratch regarding whisky making.

Their only prior whisky-making experience was Director Setoguchi’s roughly one-year apprenticeship at Mars Shinshu Distillery in Nagano Prefecture when the project began.

Nevertheless, the meticulous process management honed in paper manufacturing, their keen observational skills that never miss a flaw, and their machine maintenance expertise all contribute to the stability of the delicate distillation process.

Reviving “Domestic Mizunara Oak Casks” with Shizuoka’s Master Carpenters

The company had begun to develop distinctive characteristics in its whisky.

The next step they considered was manufacturing whisky barrels using thinned Mizunara oak and fallen trees from their company-owned forest.

Barrels are a crucial element determining whisky’s flavor. Typically, most distilleries import used sherry or bourbon barrels from overseas. But the company thought: “If we have trees in the mountains, why not make our own barrels? Aging whisky in barrels made from wood grown in our own forests would be a significant advantage.”

They approached Mr. Sugiyama and his son, master carpenters specializing in traditional Japanese temple architecture, based in Shizuoka City.

“If we take apart a used barrel, we can understand its structure and build one ourselves.”

The barrel-making project, launched with such confident words, proved far from straightforward. Even for these master carpenters, the structure of a “barrel” that wouldn’t leak liquid was uncharted territory.

Led by the Sugiyama family, they commissioned a local sheet metal worker to make the hoops (the iron bands that tighten the barrel), while a local sawmill cut the logs. This truly “All Shizuoka” barrel-making effort, harnessing the city’s artisan network, was set in motion.

After about three years, the domestically produced Mizunara oak barrels were finally completed. They imparted a honey-like sweetness and a unique aroma reminiscent of agarwood—considered the pinnacle of aromatic woods—to the whisky. This captured the very essence of the subtle, refined “Japanese” nuance the company sought.

Though still only a few percent of the total, the raw spirit aged in barrels made from their own timber has earned high praise from experts.

For the forest a century from now. The philosophy poured into every glass.

Whiskey from the Ikawa Distillery is by no means inexpensive compared to market prices. There are clear reasons for this.

One is the production cost incurred in the remote, harsh environment. The other is that a portion of the sales proceeds is directly allocated to “conserving the Southern Alps.”

Purchasing this whisky is synonymous with investing in activities that protect the natural environment of the Southern Alps and nurture forests for the next century.

What the company creates is the very essence of the Southern Alps’ landscape and the vision of its forests a century from now.

This challenge has only just begun. It’s still in the “sketch” phase, but the rich waters, Mizunara oak, and harsh winters of the Southern Alps are transforming the raw spirit into amber.

No definitive date has been set for releasing the final version. Each batch of raw spirit has its own character, and their peak maturation points vary. Even the currently released “Flora” and “Fauna,” though unfinished, are delicious enough to be proudly enjoyed.That is precisely why, when this amber drop achieves a flavor surpassing our current whiskies—including the aromas and flavors gained through long aging—it will finally fill glasses worldwide, creating a significant cycle that protects Japan’s rich forests. To ensure these forests remain as beautiful as ever 100 years from now, the stills continue to turn quietly deep in the mountains today.

In 2026, the Igawa Distillery will collaborate with the Shizuoka Distillery, also located within Shizuoka City, to host a distillery hopping tour titled “Taste the Water and Forests of Shizuoka City: Distillery Hopping.” Though both facilities are within the city, they are quite distant from each other, making this a two-day, one-night hopping itinerary.
Guided by each distiller, this tour offers an immersive experience into the essence of whisky making—from brewing methods to collaborative efforts with the local community.

*This tour is not held during the snowy winter season. Preparations are currently underway for tours starting April 2026 and later. Please check the latest information on the website below.
https://travel.daitetsu-adv.co.jp/

The post Whiskey brewed in the depths of the Southern Alps, safeguarding forests for a century to come. The tale woven by “Juyama” / Shizuoka City, Shizuoka Prefecture first appeared on NIHONMONO.

In Sakunami, a western district of Sendai City, Miyagi Prefecture, known as a hot spring resort, stands a distillery for Japanese whisky, which has sparked a global boom. This is the Miyagikyo Distillery, part of Nikka Whisky Distillers Inc.’s Sendai Plant.This location, surrounded by two clear streams, the Hirose River and the Nikkawa River, is also known for being discovered by Takeshi, the son of the founder, Masataka Taketsuru. What kind of place is this that sparked the boom?

In Pursuit of New Whisky Flavors

Masataka Taketsuru, founder of Nikka Whisky and often called the “Father of Japanese Whisky,” first built his distillery in Yoichi Town, Hokkaido. The Yoichi Distillery produces malt whisky made solely from barley malt. Characterized by its robust smoky flavor, it is crafted using the traditional “coal-fired direct fire distillation” method under the cool, humid climate.

After studying whisky making in Scotland, Masataka began to envision creating a base spirit in Japan with characteristics distinct from Yoichi.

Masataka therefore tasked his son, Takeshi, with the mission of “finding a place with good water.” Water was a crucial element that would determine the flavor and character of the whisky. Within the basic criteria of an annual average temperature around 10°C and the mountainous Tohoku region, he had Takeshi search various locations.

Miyagikyo, surrounded by lush forests, proved ideal for whisky production.

After identifying several candidate sites, the first place Takehiro brought Masataka was Miyagikyo. Masataka tasted a watered-down sample using water from the Shinkawa River and was deeply impressed by its deliciousness. He decided to build the distillery here without even visiting the other potential locations. Creating whiskey with a distinct flavor requires a distinct environment. Since Yoichi Town is near the sea, Masataka also wanted the other distillery to be built within a forest.

A New Taste Born from “Soft Water”

Masataka’s vision of “good water” was soft water with low mineral content. The underground water of the Shinkawa River is exceptionally soft, making it ideal for whisky production. Factory Manager Kinji Sasamura explained that while they test the water composition several times a year, it remains remarkably stable and consistent, another reason for choosing Shinkawa water.

Furthermore, Masataka’s conviction that “you cannot make delicious whisky without respecting nature” was reflected throughout the distillery’s construction. Tree felling was minimized, and power lines on the premises were buried underground wherever possible. Meticulous attention was paid to every detail, including creating pathways to showcase the brick-style buildings designed to harmonize with Miyagikyo’s rich natural landscape.

Thus, in 1969, the Miyagikyo Distillery was completed.Masataka, who wanted to create a whisky entirely different from Yoichi Distillery’s, reportedly uttered just one word—”Different…”—when he tasted the finished spirit (the most flavorful core part obtained during distillation). Amidst the growing tension around him, Mr. Sasamura cheerfully explained, “It seems he meant, ‘Thank you for making a whisky different from Yoichi Distillery’s.'”

Pursuing Distinctive Japanese Whisky

To produce distinct whiskies at Yoichi and Miyagikyo, the shape of the pot stills used in the distillation process was also changed. Altering the distillation method changes the weight and lightness of the flavor.

At Yoichi Distillery, they use a “straight-head type” pot still with a vertical profile to create a rich, full-bodied malt whisky.

Conversely, Miyagikyo Distillery employs a “bulge-type” still with a rounded profile, yielding a softer malt whisky. Furthermore, for producing grain whisky primarily from corn and other grains, they use a “Cafe-style continuous still,” creating rich base spirits that retain the raw material’s aroma, sweetness, and depth.

Blended whisky is created by combining these distinct malt whiskies with grain whisky. Through the precise blending and harmonization of multiple base spirits, a flavor profile with depth and unity is achieved. It is precisely because of the distinct personalities of the Yoichi and Miyagikyo distilleries that such a diverse range of whiskies is born.

The Serious “Base Whisky Shortage” Occurring Behind the Global Boom

Since the year 2000, Japanese whisky has consistently won awards at international competitions. Miyagikyo Distillery’s “Single Malt Miyagikyo” and “Single Malt Miyagikyo 12 Years Old” have also received numerous accolades at the International Spirits Challenge (ISC) and the World Whisky Awards (WWA).Whisky enthusiasts worldwide have taken notice of its unique style, which respects Scottish tradition while utilizing Japan’s distinctive, delicate production methods and ingredients. Demand is growing not only domestically but especially from overseas markets like China, the United States, and France.

Mr. Sasamura states, “Thankfully, the market is growing.”He explains that the “Taketsuru” whisky, a blend of spirits from the Yoichi and Miyagikyo distilleries, has seen its stock dwindle. This is partly due to the highball boom since the late 2000s and the impact of the NHK morning drama “Massan,” which aired from autumn 2014 and was modeled on Masataka Taketsuru. While there is stock distilled during the drama’s broadcast period, whisky requires long maturation, making it difficult to maintain ample supply for shipment.

Blending to Bring Out the Whisky’s Subtle Flavors

When asked about whisky flavor, Mr. Sasamura explained that the base spirit ages in casks for several years, building its quality before undergoing adjustments like blending and dilution. Since the taste of the base spirit varies depending on the origin of the casks, these adjustments are made during the final blending stage.

The Key to Deepening Flavor: “The Cask”

Whiskey’s flavor is shaped when the blender combines base spirits with different personalities to achieve the final finish. Since maturation changes annually, the blender samples the base spirits from aging barrels each year and repeatedly adjusts the recipe.

Globally popular for maturation are sherry casks. Since these are reused casks that previously held sherry, they impart sherry accents to the whisky, resulting in a sweet aroma and impactful flavor. When using these casks, the interior is often re-charred. The charring method itself also alters the flavor.

For a whisky that will speak of Japan’s terroir decades from now

We asked about Nikka Whisky’s current challenges. Mr. Sasamura stated, “We continue to face a situation where we cannot fully meet customer demand due to a shortage of stored whisky stock.”

His regret at being unable to meet calls for increased production was palpable. However, guided by the principle that “the mash we prepare now will become our asset in several years,” they are advancing plans for increased production. Further investment is planned to expand production capacity.

Thus, the raw spirits currently resting quietly in barrels are not only the company’s assets but can also be considered important “cultural assets of Japan” when discussing the future of Japanese whisky.

Japanese whisky is experiencing a global boom. Market trends and how Nikka Whisky will be evaluated going forward are developments we cannot take our eyes off.

The post The current batches will become the assets of Japanese whisky years from now Nikka Whisky / Sendai City, Miyagi Prefecture first appeared on NIHONMONO.

The Niseko Distillery was established in Niseko Town, which is blessed with rich nature and beautiful water. The distillery, which produces whiskey and gin, is a group company of Hakkaizo, a Niigata-based company famous for its famous sake “Hakkaisan. What is the reason for embarking on the production of Western-style sake in a place so far away from Niigata?

Whiskey distillery in the resort town of Niseko

Niseko Town is surrounded by Mt. Located on the west side of central Hokkaido, Niseko is a year-round tourist resort where canoeing and trekking can be enjoyed in summer, and skiing and snowboarding can be enjoyed in the excellent powder snow in winter. Niseko is also known for its agriculture, which takes advantage of its hilly terrain and produces high-quality potatoes, melons, asparagus, and other produce. In a quiet forest in a corner of Niseko, there is a distillery that started production of whiskey in March 2021. It is the Niseko Distillery.

The group company is Hakkaisan Brewery, a sake brewery founded in 1922 in Minamiuonuma City, Niigata Prefecture. The company’s Hakkaisan sake is famous for its light, delicious flavor and for sparking the local sake boom. In addition, Hakkaizyozo is also focusing on developing products other than sake, such as beer and shochu. The brewery also aims to diversify its sales channels by operating restaurants and cafes.

Both Uonuma and Niseko have beautiful nature. Whenever Nagumo, the group’s representative, visited Niseko, he found the environment surrounded by natural forests in the Niseko area to be a very nice place. He also learned that the town of Niseko had its own policy of limiting the height of buildings in order not to spoil the natural landscape, and this was one of the main reasons he felt empathy for the town’s attitude of coexistence with nature.

Mr. Hayashi, the manager of the Niseko distillery, says, “The water used to make the distillery is of good quality.

The distillery uses high-quality water from the Niseko Annupuri River. The Shiribetsu River that flows through Niseko has been repeatedly recognized by the Ministry of Land, Infrastructure, Transport, and Tourism as the clearest river in Japan, which is a testament to the quality of the water. The basin’s cool summer climate is also suitable for whiskey making, and these conditions were decisive in selecting the land.

Although we don’t sell it, we have actually already started making whiskey with rice in Niigata in 2016. We were also involved in shochu making and barrel shochu, and had gradually accumulated techniques and data on distillation. Meanwhile, our president, Jiro Nagumo, had visited Niseko to learn more about the town’s thriving ski resort. It was through this connection that we were approached by Niseko to brew sake.

The relationship with Niseko, with its well-developed sake brewing environment, and Hakkai Brewery’s spirit of pursuing the possibilities of sake brewing beyond sake led to the start of whiskey production using barley malt.

Showing” the story of sake brewing

When constructing the distillery, the distiller was conscious of “showing” the sake brewing process.

The first thing that catches the eye in the distillery, which is made of larch from the Shiribeshi region, is the presence of the distillers. The two pot stills for whiskey and the distiller for gin are a sight to behold. At the bar counter, visitors can enjoy gin and cocktails made at the distillery, as well as Hakkai Brewing’s products, with the whiskey and gin distillers as accompaniments.

In a facility like a distillery, the production process is open to the public, but the tour space is generally separated from the distillery by a wall or glass. However, we wanted to create a distillery that people could see, hear, smell, taste, and touch… and feel with all five senses, so we purposely did not create any partitions that would block them from seeing the distillery.

The distillation vessels, which are often placed low, are placed at eye level so that they can be easily seen. In addition, the distillery’s store and bar are open to visitors during business hours. The distillery also offers tours that guide visitors through the production process (by reservation only for a small number of people) and includes time for tastings, providing a mechanism for many people to learn the story of “whiskey and gin making.

Hayashi also emphasizes that he wants to focus on the delicate taste that is unique to Japanese whiskey.

Whiskey is made from a variety of ingredients. Many factors affect it, such as the brewing water, the ingredients used, and the natural environment where the distillery is located. It is difficult to put into words, but we are trying various things to make a well-balanced and harmonious whiskey.

For example, the type of wood used for the casks in which the whisky is stored greatly affects the aroma and flavor of the whisky. We currently use oak barrels, but eventually we would like to mix and match different types of wood, including oak barrels that have a unique aroma. If we use barrels that were originally used for bourbon or wine, we can mix the essence of those liquors. Of course, we are also talking about eventually using barrels made in Japan. says Hayashi.

Distilled spirits and whiskey are created through distillation, which is the process of further evaporating the fermented alcohol made from not only barley but also rice and other ingredients. We believe that we can make the most of the intuition for making sake, which uses yeast for alcoholic fermentation that the Group has cultivated.

In the fermentation process, it is said that stainless steel fermentation tanks are easier to maintain. On the other hand, the flavor of whiskey is deepened only when it is fermented slowly in wooden fermentation tanks.

The reason is that lactic acid bacteria, which have a positive effect on fermentation, live in wood. However, because things other than lactobacilli also live in the wood, it is very difficult to manage the black tanks.

Even though it is time-consuming to manage the tanks, they want to take the time to ferment and improve the quality. As for the storage environment, Niseko Distillery takes advantage of Niseko’s cool climate to promote slow and gentle maturation.

Collaboration with local students on gin

Basically, Japanese whiskey must be aged for at least three years. Niseko Distillery’s whiskey is still in the barrels. So Niseko Distillery has launched a gin called “ohoro,” which is a distilled spirit that does not require long aging. Unlike whiskey, gin can be made by adding botanicals, mainly juniper berries, to the distillate. As a result, gin’s popularity has been slowly increasing in recent years as a highly flexible drink.

While unique craft gins are being created in various regions, “OHORO aimed to create a classical, royal road gin,” according to the company. I hope that the gin created in Niseko will be enjoyed by many people for a long time to come, just like London’s Dry Gin, which is widely loved around the world as a base for cocktails,” he said. That’s why we named it ‘ohoro,’ which means ‘to continue’ in the Ainu language,” says Hayashi. While focusing on whiskey production, Hayashi would also like to explore the creation of various types of gin.

The gin “ohoro GIN Limited Edition LAVENDER,” which uses lavender, the town flower of Niseko, and “ohoro GIN Limited Edition JAPANESE PEPPERMINT,” which uses Niseko’s Hakka as the key botanical, were both released as seasonal and limited-quantity gins. The lavender gin was first released as a seasonal and limited-quantity gin.

The lavender gin was first released in collaboration with students at the local Niseko High School. We bought the lavender grown by the high school students and used it fresh to give it a rich aroma. Now we are producing more and using lavender grown by designated farmers in the town in addition to the lavender from Niseko High School, and selling it as “town-grown lavender gin” only during the summer season.

Unique taste with fermentation technology cultivated in a sake brewery

Hayashi and his team believe that “the real work begins after the 10-year product is made. In other words, you could say that the Niseko distillery has just started its journey. However, the distillery also emphasizes that it is not only the final “storage” stage that tends to attract attention in whiskey making, but also the process before that that makes the difference between distilleries in terms of taste.

For example, before distilling, there is a fermentation process where the yeast creates the various components that determine the flavor. We have confidence in our yeast, koji, and fermentation techniques because we are a sake brewery that has been involved in the production of sake and shochu. We would like to incorporate this into our whiskey making process to create a new unique flavor.

Hayashi says his goal is to spread the taste of Niseko Distillery’s whiskey not only in Japan, but also overseas.

At the same time, we want to be a distillery that is rooted in the town of Niseko and the region, but there are still some areas that are not well known even among the local people. First of all, we would like to increase our efforts in cooperation with the local people, like the collaboration at OHORO.

But that doesn’t mean he wants to compromise on the maturation period, saying, “When we have a whiskey of a quality that we are happy to release five or ten years from now, that’s the time for us to make it. The journey of the Niseko Distillery has only just begun.

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Whisky making loved by the Japanese

There was a time when domestic whiskey was considered a substitute for expensive imported whiskey. However, its popularity has now reversed. Popular domestic whiskey is sold at a much higher price than imported whiskey, and some of them have become “overpriced flowers. Suntory Yamazaki Distillery, the oldest malt whiskey distillery in Japan, is the origin of Japanese whiskey. Without this distillery, the current global Japanese whiskey boom would not have been possible.
The distillery’s mission was to “create a whiskey loved by the Japanese people and suited to the climate of Japan. It was 1923 when Shinjiro Torii, the founder of Kotobukiya (later to become Suntory), built a distillery in Yamazaki, Shimamoto-cho, Mishima-gun, Osaka Prefecture. Since then, Suntory has continued to make its own whisky here. Yamazaki is located at the foot of Mt. Tennozan, where the tea master Sen no Rikyu built his tea house, and is rich in high-quality groundwater called “Rikyu-no-mizu” (water from a remote palace). Nearby is the confluence of three rivers, the Uji, Katsura, and Kizu Rivers, which creates fog, which provides the perfect humidity for the aging of whiskey.

Whiskey with attention from the barrel

The Yamazaki distillery features a wide variety of sake making processes. We use wooden and slainless steel fermenters, distillation kettles of different materials and sizes, and different types of barrels to produce a wide variety of sake. The master blender blends them to create a unique flavor,” says whisky ambassador Taichi Sasaki.
The Yamazaki name is well known around the world, and tours are very popular. The tour of the historic distillery led us to a spacious storage facility. The cellar was filled with the mellow aroma of whiskey, and a vast number of casks were lined up in rows. As Mr. Sasaki explained, there are many different sizes and types of casks. It is no exaggeration to say that the quality of the whiskey depends on the quality of the barrels. Suntory makes its own barrels at its own factory, with the belief that good sake cannot be made if the production of barrels, which play such an important role, is left to others. Puncheon barrels, which are often used to store Yamazaki, are made from American white oak, and sometimes the blender himself goes to the U.S. to check with his own eyes which trees are suitable for puncheon,” says Mr. Sasaki.

The last step is, of course, tasting. The single malt, fresh from the barrel, is highly aromatic and has a deep flavor. Nakada, who does not usually drink whiskey, was surprised at the richness of the flavor. At this distillery, some of the longer bottles are aged for several decades. It is not unusual for the blender to be replaced during that time. Making the original sake is like passing the baton to the future, decades later. The responsibility is great, but it is precisely because the process has been repeated for nearly 100 years that Yamazaki has become so popular today.

NIHONMONO – 「にほん」の「ほんも…

古きよき酒と最先端の酒が共存する「西条合資」／大阪府河内長野市 – NIHONMONO 豊臣秀吉にも愛された“天野酒” 1718年の創業以来、約300年もの間、酒造りを続けている酒蔵、「西条合資」。

NIHONMONO – 「にほん」の「ほんも…

交野の桜のように気高く麗しい「片野桜」山野酒造／大阪府交野市 – NIHONMONO 桜の名を冠す“片野桜” またや見ん 交野の御野の桜狩り 花の雪散る 春の曙これは、新古今和歌集に残る藤原俊成

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Japanese Whiskey Becoming Popular Around the World

There was a time when luxury bars were told not to “display bottles of Japanese whisky”. But now, Japanese whisky is popular around the world, gathering attention for being auctioned at outrageous prices. “Ichiro’s Malt”, made at Chichibu Distillery located about 100km northwest from Tokyo, is known for paving the way for the popularity of Japanese whisky. The company running the distillery, Venture Whisky Ltd., was founded by Ichiro Akuto in 2004.

“My family ran a sake brew house that went under when it expanded to shochu, spirits and whisky. When the company was sold, the whisky business was not included, and we ended up with 400 barrels of 20 year old unblended whisky. Sasanokawa Distillery in Fukushima prefecture helped us to store the barrels, and I started the business after I was able to retrieve them.” (president Akuto)

“Ichiro’s Malt” was named after the president, but it wasn’t easy to sell at first. President Akuto believed that it was important for his whisky to be served at bars who placed priority on how the whisky tasted rather than the brand name, so he personally visited bars in Tokyo, asking the bartenders to taste the whisky without revealing the brand.
“It was totally unknown, so I had no choice but to sell the whisky myself.
I personally visited about 2000 bars over a 2 year period, finally selling 600 bottles.” (president Akuto)

Japanese whiskey made in Chichibu

The whisky became popular drawing a lot of dedicated fans after bartenders gave it high praise, so his down-to-earth sales efforts definitely paid off. With support from many sources, president Akuto decided to open his own distillery under “Ichiro’s Malt”. In 2006, “Ichiro’s Malt Card King of Diamonds” earned a gold medal in the premium Japanese whisky category of the British magazine “Whisky Magazine”. Praised around the world, “Ichiro’s Malt” won the highest award in the Japanese category at the World Whiskies Awards for 5 straight years. The distillery was completed in 2007 and received its license in February 2008, allowing them to officially begin making whisky.

“The Akuto family first began making sake in Chichibu, with great tasting water from Arakawa River and the right temperature difference for making whisky.” (president Akuto) While the factory and warehouse are not elaborate, it allows them to preserve the flavor that is recognized worldwide. President Akuto wanted to preserve something traditional that was carried on in this area, and that “something” took the form of whisky which became renowned around the globe. “I want to be able to monitor what I make, so that I can keep track of the daily changes and build on that. I feel like I finally understand whisky making after 12 years, and I’m at the starting point for the next stage. I’d like to make whisky that reflects what Chichibu is all about, using local ingredients.” (president Akuto)

His dream is to drink 30 year old whisky made at the distillery in Chichibu. The top-runner of Japanese whisky continues to improve on his craft over time.

The post Venture Whisky Ltd. – Chichibu Distillery first appeared on NIHONMONO.

Original Japan-made Whisky

A distillery located at the foot of Central Alps Komagatake. The founder of Mars Whisky, Kiichiro Iwai, sent Masataka Taketsuru (known as the father of Japanese whisky), to England, and using the information Taketsuru shared when he returned, succeeded in recreating the Scottish style single type distillation pot. It is the foundation of the taste of whisky produced today. The distillery now handles not just whiskies but also various kinds of alcoholic beverages, from wines and liqueurs.

Taste of whisky will vary according to the barrel

We were honored to have Director of Mars Shinshu Distillery, Takateru?Koki?(調べたが名前の読み方不明） Takehira guide us inside the barrel storage cellar. A strong scent of whisky fills the air of the dark cellar. Nakata asked ”The taste of wine differs by the barrel used for maturing. How about whisky?”. Takehira responded, ”We use Bourbon barrels here, but we also have new barrels and sherry barrels. Bourbon barrel produces a vanilla-like flavor. Whisky aged in sherry barrels have an aftertaste like ripe fruit or maple syrup”. They started using sherry barrels years ago when whisky was considered a luxurious item. Precious whisky was hidden in the barrels of sherry as a camouflage. As an unexpected result, the whisky became so flavorful that sherry barrels are now used widely.

Enjoying the fine craftsmanship of blended whisky

Whisky tasting. After maturation, different types of whiskies are mixed to create Blended Whisky. First Blended Whisky is ”Twin Alps”,　40% vol. ”Blenders will adjust alcohol content to the degree which brings out the best flavor” explained Takehira. ”I like the sweet aftertaste” Nakata commented. Next whisky is ”Iwai Tradition”40% vol. with an impressive sharp taste. It has a distinct whisky taste which is highly recommended for making ”highball”.　Nakata praises the special ”Komagatake 30 yrs.”. ”The complexity of the blend gives it a soft, exquisite taste”. Takehira told us ”We want people to take time to enjoy the change of flavor as it blooms”.

The post Pioneer of rare whisky Mars Shinshu Distillery (Honbo Shuzo Co. Ltd.,) first appeared on NIHONMONO.

Learning the techniques from Scotland

Nikka Whiskey was founded by Masataka Taketsuru, the father of Japanese Whiskey. He brought back the technique of whiskey making from Scotland, and dedicated his life to making whiskey. His experience of the many hardships he experienced has he created the first Japanese whiskey, was featured in a television drama recently. Yoichi Distillery started in 1934, and inherits the passion and tradition of making real whiskey. The whiskey market declined in 2007- 2008 to one fifth of what is was at its peak. But the popularity of the ”whiskey highball” drink and the television drama has helped to stimulate the market.

The only coal fire distillation in the world

Peat determines the flavor of the whiskey. The location for the distillery was chosen based on the fact that there is plenty of peat and the weather conditions are similar to Scotland. It is said that, ”how you flavor using the peat will determine the characteristic of the distillery.” Yoichi distillery is also the only coal fire distillation remaining in the world. Using a technique that has not changed since its founding, they allow the fire to burn slowly, so the whiskey is distilled slowly. This creates the flavorful rich malt. Nakata was impressed to hear that ”This is a world based on the skills and intuition of an experienced artisan. That is how the traditional taste is preserved.”

The memory of Rita Taketsuru

For Taketsuru, the influence of the Scottish born Rita whom he had a fateful encounter with while studying whiskey making, had great impact. At the spacious property, in addition to observing the whiskey making process, you can also take a glimpse at the life he had with Rita. Both the dining room where they served mostly Japanese food and the bedroom where they drank whiskey every night are preserved in its original state. The 9 buildings of the Yoichi Distillery are certified Tangible National Treasure (Architecture) and the day Nakata visited, it was crowded with many visitors.

The post “Nikka Whiskey” Yoichi Distillery – Inheriting the history of Japanese whiskey first appeared on NIHONMONO.