Liquid gold - A journey through Japan's whisky distilleries

Over the past two decades, whisky from Japan has developed from an insider tip for connoisseurs into a prestigious international product. While Scottish traditions have served as a basis, Japan has developed its very own whisky culture. Characterized by craftsmanship, respect for nature and a penchant for perfection, there has been a real boom in Japanese whisky since 2015. And rightly so! Japanese whisky is extremely round and smooth, but also complex and intense. What the traditional producers of other whisky nations have built up over centuries in terms of knowledge, the Japanese make up for with a great deal of diligence and a love of precision. In addition, the climatic conditions for the production of whisky in Japan are particularly good. Japanese groundwater has a subtle and pure character. The high temperature gradient between summer and winter in Japan is also helpful for whisky production. This is why the Japanese achieve the same level of maturity in six to eight years, whereas other countries need ten to twelve years. Many production sites of the country's best-known and most exciting producers can of course also be visited. From pioneers such as Yamazaki to young guns such as Chichibu or Shizuoka, a visit is interesting and usually includes worthwhile tastings.

Yamazaki Distillery: The cradle of Japanese whisky

The Yamazaki Distillery near Osaka is the oldest whisky distillery in Japan. It was opened in 1923 by Shinjiro Torii, the founder of Suntory, and marks the beginning of Japanese whisky production. Torii brought Masataka Taketsuru, who had learned the craft in Scotland, into the company as the first master distiller. A short time later, he founded today's whisky giant Nikka. Yamazaki is famous for its large number of stills in different shapes and sizes, which make it possible to create a particularly broad spectrum of flavors. The region's water, which comes from the confluence of three rivers, is considered to be exceptionally pure and soft. The style of Yamazaki whiskies is elegant, floral and complex, reflecting the Japanese philosophy of whisky as an art form. The distillery is easily accessible to visitors. It offers regular guided tours with tastings, which usually take place every day except public holidays between 10:00 and 16:45. Advance online booking is essential as demand is very high. There is also a lottery system for special tours such as the "Manufacturing Tour Prestige".

Hakushu Distillery: Whisky from the Japanese Alps

The Hakushu Distillery was founded in 1973 in the southern Japanese Alps and is located in the middle of a huge forest and nature reserve. The picturesque surroundings of the distillery are as green as the beautiful Hakushu whisky bottles. Situated at an altitude of 700 meters, it benefits from pure mountain spring water, which gives its whiskies a particularly fresh and clear style. The bottlings from Hakushu are known for their "green", fruity and slightly smoky notes, which provide an exciting contrast to the floral whiskies from Yamazaki. Visitors can immerse themselves in the world of whisky here and enjoy the idyllic forest surroundings. The visitor center is usually open from 9:30 am to 4:30 pm, but is often closed on Mondays. Here, too, it is advisable to book in advance for guided tours and tastings.

Hombo Shuzo: Tradition from the south and the Japanese central Alps

Hombo Shuzo is the third largest player in Japan's whisky market. Widely known in the country for the production of Japan's traditional spirit shochu, Hombo has also been dedicated to whisky since the 1980s, and has several locations. The Mars Shinshu Distillery is located high in the Japanese Alps at an altitude of around 800 meters, making it the highest whisky distillery in the country. The whiskies produced here tend to be elegant and clear. The situation is completely different at the Tsunuki Distillery in Kagoshima in the south of Japan, where the warm, maritime climate produces stronger and fruitier bottlings. This diversity of locations allows Hombo Shuzo to offer a wide range of styles. Visitors are welcome in both Shinshu and Tsunuki. In Shinshu, the distillery is usually open daily from 9:00 am to 4:00 pm, while in Tsunuki, smaller numbers of visitors are common and tours are usually only possible in the mornings or by appointment .

Kanosuke Distillery - Young, modern and ambitious

The Kanosuke Distillery in Kagoshima opened in 2017 and is now one of the most exciting new projects in the Japanese whisky world, also known as part of the "craft whisky movement". However, the company has over 150 years of experience in the production of alcohol through the production of shochu. Located directly by the sea, the distillery benefits from the mild, maritime climate, which gives the whiskies a subtle salty note. Characteristic of Kanosuke are the three pot stills of different sizes, which allow for an extraordinary variety of flavors. The distillery's philosophy is characterized by a love of experimentation - from the selection of different casks to innovative production methods. Visitors have the opportunity to experience the modern architecture and production up close. The distillery is usually open from 10:00 to 17:00, guided tours and tastings can be booked in advance .

Sakurao Distillery - whisky with a maritime character

The Sakurao Distillery in Hiroshima Prefecture is still young, having been founded in 2018. However, this company also has over 100 years of experience in the production of alcoholic beverages such as shochu and sake. The distillery is located directly on the Seto Inland Sea, and this maritime environment shapes the maturation of the whiskies. In addition to whisky, Sakurao also distils gin, which makes for an exciting variety of aromas. The whiskies are stored in a very special place: the city's 361-metre-long railroad tunnel, which has never been completed, is used to store the fine spirits. The temperature here is 14 degrees Celsius all year round and the humidity is 80%, ideal conditions for maturing shochu and whisky. Visitors can look forward to a modern distillery. Guided tours are multimedia-based and offer an insight into production and history. The distillery is usually open from 9:00 am to 5:00 pm, tours take place at fixed times and should be booked in advance.

Chichibu - The cult distillery

Few Japanese distilleries have achieved international cult status in such a short space of time as Chichibu. Founded in 2008 by Ichiro Akuto, a grandson of a traditional sake brewing family, production is largely carried out by hand and on a small scale. Chichibu relies on local barley and experiments with Japanese Mizunara oak for barrel ageing. The single cask bottlings are particularly popular and are highly sought after by collectors worldwide. Despite their young age, Chichibu's whiskies have a surprising maturity and depth. Access for visitors is severely restricted. There are no regular guided tours; the doors only open for rare events or exclusive tasting events. Registration is mandatory in all cases. Every February there is the Chichibu Whisky Matsuri, a whisky festival where you can sample the special bottlings.

Shizuoka - whisky between mountains and coast

The Shizuoka Distillery was founded in 2016 and is located in one of Japan's most scenic regions, nestled between mountains and rivers, with a view of the majestic Mount Fuji. Sustainability is a key concern, which is why some of the stills are still traditionally wood-fired. One of the pot stills even comes from the legendary Karuizawa Distillery, which has been closed for many years - a piece of whisky history lives on here, so to speak. The whiskies from Shizuoka combine fruity freshness with an earthy depth that reflects the terroir of the region. This distillery is also part of Japan's new whisky craft movement. Shizuoka offers guided tours for visitors by appointment, but group sizes are limited. The distillery is usually open between 10:00 and 16:00.

Nikka Whisky - Miyagikyo and Yoichi

Nikka Whisky is one of the two top players on the Japanese whisky market. The company was founded by Masataka Taketsuru, the man who learned the distilling trade in Scotland and is considered one of the fathers of Japanese whisky. Nikka operates two large distilleries, both of which could hardly be more different. The Yoichi Distillery is located on Hokkaido, not far from the coast, and is characterized by a harsh, mostly cold, maritime climate. Strong, peaty whiskies are produced here, which are deliberately reminiscent of Scottish models. In Yoichi, the stills are even coal-fired - a rarity in modern whisky production, which gives the distillate additional depth. The Miyagikyo Distillery, which is located in a green valley in Miyagi Prefecture, is completely different. Here, fruitier and more elegant whiskies are produced, reflecting the clear water and mild air of the region. Both locations are an experience for visitors. Yoichi welcomes guests in picturesque grounds with historic buildings and is usually open daily from 9:00 am to 5:00 pm. Miyagikyo also offers a visitor center, guided tours and tastings, which are very popular. Advance booking is advisable at both distilleries as demand is high.

Variety in a glass and on the road

The Japanese whisky world is more diverse today than ever before. From the traditional houses of Yamazaki and Hakushu to the versatile locations of Hombo Shuzo and innovative newcomers such as Kanosuke, Sakurao, Chichibu and Shizuoka, this is a country that sees whisky not just as a drink, but as a form of cultural expression. Purity, closeness to nature and attention to detail characterize every drop. Many distilleries are accessible to travelers visiting Japan - from large visitor centers with multimedia tours to exclusive, small tasting events. Those who love whisky will not only find exciting flavors here, but also an authentic experience of Japanese hospitality. Whether you opt for the elegant sophistication of a Yamazaki, the fresh clarity of a Hakushu or the artisanal passion of a Chichibu, Japanese whisky always tells a story about the landscape, climate and people. And that is precisely what makes it so unique.