The one and only Japanese whiskey made by a shochu brewery in aged Yakusugi cedar barrels
Express your one-of-a-kind personality with Yakusugi cedar, a natural heritage.
Japanese whisky has a Japanese character. Combining this with the pride of Kagoshima, home to the World Heritage Site of Yakushima, Komaki distillery of Komaki Brewery, which produces “Komaki” and “Issho,” is located in Satsuma Town in the northwest part of Japan. The distillery is taking on the challenge of aging its beers on Yakusugi cedar trees that were cut down before 1985, when Yakushima Island became a protected forest ecosystem area.
If it is made in Kagoshima, the barrel aging in Yakusugi cedar, which no one has ever had before, leads to overwhelming individuality. We felt that the name of the region, which is well-known worldwide, is also strong,” says Isekichi Komaki, managing director of the company.
Whiskey making was a difficult process. With the help of special acquisition routes, craftsmen willing to take on the challenge of processing, and a variety of cooperation, the project was launched in April 2023.
In addition, behind Komaki’s strong desire to start producing whiskey is a promise he made to a certain person.
The inspiration was the English writer C. W. Nicol. He told me about the history of the Anglo-Satsuma War and how the culture of imo-shochu blossomed in Satsuma with the distilling techniques he brought back from England as a result. Mr. Nicole’s grandfather was also close to the Taketsuru family, who supported the beginning of Japanese whiskey. It seems that he said before his death that he really wanted to work with Mr. Komaki during my time, and it looks like it will finally happen.”
Satsuma-cho, a basin with the largest temperature difference in Kagoshima, has a high angel’s share (evaporation), so the distillery aims for an early maturing sake quality that can be completed in three to seven years. The distiller has a long neck and the arm angle is high upward.
The light, gorgeous flavor is clothed in soft, sweet, fragrant wood-like nuances from the use of Yakusugi cedar barrels during this six-month aging process. On the other hand, the heavy raw sake, which can withstand long-term aging, is also prepared while modifying the distillation equipment for shochu.
We hope that we can continue to build on the foundation laid by our predecessors in Satsuma 100 years ago by creating a Japanese whiskey that we can be proud to serve to the world. The Yakusugi cedar barrels are slowly waiting for the time of maturation, carrying the thoughts of many people.
