September 18th 2024.
In 1955, a distillery was founded in Miyota, Japan - a quaint town situated at the foothills of Mount Asama in the Nagano Prefecture, known for its humid continental climate. This distillery, Karuizawa Distillery, quickly gained a reputation for its innovative and high-quality sherry-cask releases, becoming the talk of the town. However, in 2000, the distillery closed its doors, leaving behind a legacy that continued to live on through the highly sought after Karuizawa vintages. These bottles were seen being sold on whisky marketplaces and auctions for extravagant prices, a true testament to the distillery's excellence.
But now, the story of Karuizawa Distillery takes a new turn. The distillery, now located in the town of Karuizawa itself, just a short twenty-minute drive away from the original location, has been revived and renamed as the Karuizawa Whisky Company. In collaboration with Dekantā, the company is determined to embody the core values of the original distillery and uphold their meticulous principles in whisky making. This includes using the same people, recipes and equipment, with the two pot stills made by Forsyths remaining as originals.
We had the pleasure of speaking with Master Distiller, Yoshiyuki Nakazato, who had previously worked under the Master Distiller at the original distillery, and Founder and CEO, Shigeru Totsuka, to learn more about their backgrounds and vision for the future of Karuizawa legacy.
"Hello Nakazato-san, thank you for agreeing to this interview. Can you tell us a bit about your background and how you became involved in the whisky industry?"
Nakazato-san, Master Distiller: "It is an honor to be here. I actually started my journey in the whisky industry as an apprentice to the Master Distiller and my dear friend, Osami Uchibori, at the original Karuizawa Distillery. Uchibori-san taught me everything I know about making good whisky, and I eagerly absorbed all of his knowledge."
"After the closure of the distillery, I took a brief hiatus from whisky and worked in the wine industry. But when the opportunity arose to help Totsuka-san reopen this legendary distillery, I couldn't resist. Uchibori-san, who had now become an official advisor to Totsuka-san, recommended me as the Master Distiller for the new Karuizawa Whisky Distillery, a role that I am grateful to hold."
"What do you want people to know about the new Karuizawa distillery? Are there any connections to the old distillery and what new innovations have been made?"
NS: "First and foremost, we want people to know that our goal at the new distillery is to create whisky that pays homage to the rich legacy of the Karuizawa Whisky name. We are well aware of the high standard set by the original liquid, and we are committed to surpassing it with our own unique blend."
"To achieve this, we have taken great care to ensure that our processes mirror those of the old distillery as closely as possible. This includes custom-making our stills in the same style as the originals, with their distinctive flat bottom and angled line arm. We also use top-quality sherry casks for maturation and have even laid out the distillery in the same manner as the old Karuizawa."
"At our distillery, everything is done manually - with no automation - just as it was in the old days. As for connections to the old distillery, our main link is through our human resources. While there is no financial relationship between the old Karuizawa Whisky and the new one, we have Uchibori-san's invaluable advice until his passing, and I myself had the opportunity to work under him at the original distillery. In fact, there are still some rare bottles out there with my signature on them."
"We also continue to operate in the Mount Asama climate, even after moving from Miyota to Karuizawa, resulting in a low angels' share. And we use the same water source from Mt. Asama for our whisky."
"Can you tell us more about the whisky that Karuizawa Whisky is currently distilling?"
NS: "Our focus is on creating a rich, sherried whisky that boasts fruity and oaky flavors on the nose and palate. We have specially designed our new make spirit to be ideal for sherry cask maturation, allowing it to draw out all the unique characteristics of the cask while still highlighting the sweet tones of the new make spirit."
"Our new make is well-rounded and incredibly smooth, and I am confident in its high quality. Many whisky enthusiasts who have visited us have been impressed with the liquid straight from the still. And with our dedication to top-quality sherry maturation, we are excited to deliver a delicious and exciting product."
"What challenges did you face in re-establishing a closed distillery?"
Totsuka-san, Founder and CEO: "The main challenges we encountered were finding the right location for the distillery and the right people to work with. While the original Karuizawa Distillery was located in a neighboring town, I was determined to build the new one in Karuizawa itself. This meant scouting for a location that not only had enough land for the distillery but also for our planned visitor center and maturation warehouses. It took some time and was often frustrating, but we eventually found the perfect spot."
"As for personnel, I knew that in order to create a whisky that could rival the old Karuizawa, we needed people who truly understood the process and could help us achieve that level of excellence once again. Luckily, a friend introduced me to the legendary Uchibori-san, who offered us invaluable advice and introduced us to his most trusted apprentice and distiller - Nakazato-san. He has been instrumental in getting our distillery up and running and creating a fantastic new make spirit."
Founded in 1955 in Miyota, Japan, Karuizawa Distillery was situated in a small town with a humid continental climate, nestled in the foothills of Mount Asama in the Nagano Prefecture. The distillery was renowned for its innovative and high-quality sherry-cask releases, earning a reputation as a top producer in the industry. However, in 2000, the distillery closed its doors, causing a surge in demand for its rare and sought-after vintages, with bottles selling for extravagant prices at whisky markets and auctions.
But now, the Karuizawa Whisky Company has been revived and renamed, with its new home just a twenty-minute drive from the original distillery in the town of Karuizawa. In collaboration with Dekantā, the company is dedicated to upholding the values and principles of the original distillery, using the same people, recipes, and equipment, including the two pot stills made by Forsyths, which are the originals.
We had the opportunity to speak with Master Distiller Yoshiyuki Nakazato, who had worked under the tutelage of the Master Distiller at the original Karuizawa Distillery, and Founder and CEO Shigeru Totsuka, to learn more about their backgrounds and vision for the future of the Karuizawa legacy.
Nakazato-san, the Master Distiller, shared that he had worked as an apprentice at the original distillery under his close friend and mentor, Osami Uchibori. Uchibori-san taught him everything he knew about crafting exceptional whisky, and Nakazato-san absorbed all the knowledge he could. After the closure of the original distillery, he briefly explored the world of wine before returning to Karuizawa to assist Totsuka-san in reopening this legendary distillery. Uchibori-san, now an official advisor to Totsuka-san, had recommended Nakazato-san for the role of Master Distiller, citing him as his most trusted apprentice.
We then asked Nakazato-san about the new Karuizawa Distillery and its connections to the old one, as well as any innovations that have been made. He shared that their goal is to produce whisky that pays homage to the rich legacy of Karuizawa Whisky. They are fully aware of the high standard set by the old distillery and are committed to surpassing it. To achieve this, they have taken steps to replicate the processes and techniques of the original distillery as closely as possible. This includes custom-made stills with unique features such as a flat bottom and angled line arm, and the use of high-quality sherry casks for maturation. The layout of the distillery also mirrors that of the old Karuizawa. Everything is done manually, without any automation, just like in the old days.
In terms of connections to the old distillery, Nakazato-san explained that it is mainly through the people involved. Uchibori-san was an official advisor until his passing, and Nakazato-san himself had worked under him at the old distillery. Even now, there are rare bottles with Nakazato-san's signature on them. Additionally, the new distillery operates in the same climate as the old one, with the water source still coming from Mount Asama, resulting in a low angels' share.
We then turned to Totsuka-san, the Founder and CEO, to learn more about the whisky currently being distilled at Karuizawa. He shared that they are focusing on a rich, sherried whisky with fruity and oaky tasting notes. The new make spirit has been specifically designed for sherry cask maturation, allowing it to draw a lot of influence from the cask while still showcasing the subtle sweetness of the new make. Totsuka-san believes that the quality of their new make is exceptional, as confirmed by many whisky enthusiasts who have visited the distillery. Combined with the high-quality sherry maturation, they are confident in delivering an exciting and delicious product.
We also asked Totsuka-san about the challenges they faced in re-establishing a closed distillery. He explained that the main challenges were finding the right location and personnel. Despite the original distillery being in a neighboring town, Totsuka-san was determined to build the new one in Karuizawa. This required finding a suitable location with enough land for the distillery, visitor center, and maturation warehouses. It was a long and sometimes frustrating process, but they eventually found the right spot. As for personnel, Totsuka-san knew that he needed people with a deep understanding of how the old Karuizawa was made in order to achieve the same level of excellence. Luckily, he was introduced to Uchibori-san, who offered valuable advice and introduced him to Nakazato-san, the Master Distiller, who has played a crucial role in the success of the new distillery.
[This article has been trending online recently and has been generated with AI. Your feed is customized.]
