We have been producing whisky with the knowledge and skills of sake brewing since July, 2020.While learning by a lot of trial and error; changing every processing condition of crushing, saccharification,fermentation, and distillation, we are having a great experience in this new challenge.New pot was made one after another, and a year has passed since the first whisky was stored in the aging barrels.We are still learning by trial and error, verifying it from every angle.We will establish our own whisky through the product launching of ‘New Pot’, ‘Highball’, and ‘Blended Whisky.’
Our brewing history began around 1700 as soy sauce and miso makers. Now Japanese sake, liqueurs, other beverage and food are produced at the same location.
It was ‘whisky production’ project for which we longed for a couple of years.
“What kind of whisky is made if we brew it with our skill to produce sake of delicate flavor?” Our curiosity as professional sake brewers made us decide to challenge into distilled liquor.
Our project started in July, 2020. It was in the middle of COVID-19 pandemic. We were at the point of selecting a path, starting new business or not. We decided to keep going forward though it was a big and hard decision to make.
All the brewers started as whisky novices.
Lot of trial and error from the beginning. Crushing was added to the manufacturing process, which rice for sake doesn’t need but malt does.
We began with trying and examining dozens of crushing ratios searching for the best for us.
Material changed. While Japanese sake needs rice koji, whisky needs malt for saccharification. Just half a day saccharification makes crown wort. It was new and surprising for us.
Yeast is added to wort for fermentation. Although beer yeast or whisky yeast are generally used, sake yeast is used here. No other whisky is made in this way. We have no one to ask. We advance by studying, verifying, and discussing.
Transparent and colorless liquid after tremendous pressure and noise. We will never forget the first impression of seeing it.
Brown wort changes into 60%-70% alcohol after distillation twice. Then stored in a cask.