Asaka distillery

Overview of Asaka

Asaka Distillery is located in Koriyama, Fukushima Prefecture, Japan.

 It is owned by Sasanokawa Shuzo Co., Ltd., a company with a rich history in sake and shochu production dating back to 1765. The distillery began its operations in 2016, marking a significant expansion into whisky production for Sasanokawa Shuzo.

History of Asaka

Sasanokawa Shuzo has a storied past, having been established in 1765. The company ventured into whisky production in 1946, creating the Cherry Whisky and Yamazakura brands. 

Sasanokawa Shuzo

One notable anecdote about Sasanokawa Shuzo involves their pivotal role in the preservation of Japanese whisky heritage. 

Hanyu Distillery went bankrup

In 2004, when the Hanyu Distillery went bankrupt, Ichiro Akuto, the grandson of the founder of Hanyu, faced the challenge of preserving his family’s whisky legacy. 

Storing  the remaining casks from the Hanyu Distillery

Sasanokawa Shuzo stepped in to help by storing the remaining casks from the Hanyu Distillery. This act of support enabled Ichiro Akuto to later launch his renowned Ichiro’s Malt brand, which has since become one of the most respected names in Japanese whisky. 

Mutual  support

This collaboration highlights the strong sense of community and mutual support within the Japanese whisky industry.

distillery’s commitment to producing high-quality Japan Whisky

The Asaka Distillery was founded in 2016 as part of a revitalization effort, introducing new equipment and techniques. The first single malt whisky from Asaka Distillery, named “Asaka The First,” was released in December 2019, with only 1500 bottles available. This marked a significant milestone, as it represented the distillery’s commitment to producing high-quality Japanese single malt whisky   .

Production Process of Asaka

Asaka Distillery, operated by Sasanokawa Shuzo with a history dating back to 1765, officially began whisky production in 2016. This marked a significant shift for the company, transitioning from its previous strategy of blending imported whisky with domestically produced spirits, to focusing on crafting authentic Japanese malt whisky. This change was driven by several factors, including the company’s 250th anniversary and the global demand for Japanese whisky .

1. Fermentation: 
The distillery utilizes a 1700L mash tun and five Douglas fir washbacks to ferment the mash.
2. Distillation: 
Asaka Distillery features two pot stills made by Miyake— a 2000L wash still and a 1000L spirit still, both using indirect heating methods.
3. Aging: 
The whisky is aged in a variety of casks, including sherry, bourbon, American oak, and mizunara casks. The distillery’s location in Fukushima, known for its hot summers and cold winters, provides a unique environment for aging, resulting in whiskies with distinct cask influences.
4. Bottling: 
Asaka focuses on limited releases, often single cask bottlings, which are highly sought after by enthusiasts. The first releases included a series of “Newborn” whiskies aged between 3 to 9 months  .

located in Fukushima Prefecture’s Koriyama
The distillery, located in Fukushima Prefecture’s Koriyama, is notable for its innovative approach, including using local brewing equipment adapted for whisky production, which is designed to cope with Tohoku’s extreme weather conditions. This local adaptation is expected to significantly influence the maturation process of Asaka’s whiskies due to the region’s hot summers and cold winters .

Yamazakura World level Blended famous Whisky, 

Asaka Distillery produces a range of products, including the Yamazakura World Blended Whisky, which incorporates imported malt and grain whiskies, and the limited-release Asaka The First, which is a genuine Japanese single malt whisky. The distillery’s offerings highlight a commitment to blending tradition with innovation, creating whiskies that are recognized for their quality both in Japan and internationally  .

Price range is wide 

The price range for Asaka’s whiskies varies, with the YAMAZAKURA World Blended Whisky Asaka Distillery & 4, a world blended whisky featuring key malt from Asaka, This product showcases a unique combination of aromas and flavors, including a sweet maple syrup aroma and a clean, gentle herbal aroma, complemented by a rich malt flavor and a spicy taste .

 the craft and innovation that characterize Japan’s whisky 

Asaka Distillery’s approach to whisky production and its selection of products embody the craft and innovation that characterize Japan’s whisky industry. Despite not hosting regular tours, the distillery fields requests for visits, indicating a willingness to engage with whisky enthusiasts directly .

Aroma of Asaka

“Aska Distillery’s whisky offers a complex and layered aroma, beginning with the sweet, inviting scent of caramelized brown sugar and vanilla, gently mingling with the warm, toasty notes of oak casks. As the aroma unfolds, you detect a rich undertone of dark chocolate and espresso, balanced by the fruity essence of dried figs and ripe plums. 

Subtle hints of smoky peat weave through the fragrance, adding a touch of earthiness, while delicate whispers of spiced honey and a faint floral note of heather linger in the background, creating a deeply aromatic experience that evolves with each inhalation.”

Food environmet of Asaka

Spaish food. “Hikari Harmony” 

“Hikari Harmony” embodies the balance of light and warmth, with the unique citrusy brightness of yuzu harmonizing beautifully with the depth of Japanese whisky, creating a cocktail that is both refreshing and deeply satisfying.
Food Environment: “Tapas y Whisky”

Concept:
Pair the “Hikari Harmony” cocktail with a selection of exquisite Spanish tapas, designed to enhance the cocktail’s bright citrus notes and the deep, warm flavors of Japanese whisky. The atmosphere is casual yet refined, with a focus on the social aspect of sharing small plates and enjoying good company.

Menu Pairings:
 1. Gambas al Ajillo (Garlic Shrimp):
• Succulent shrimp sautéed in olive oil with garlic and a touch of chili. The dish’s rich and aromatic flavors pair beautifully with the citrusy yuzu in the cocktail.
2. Patatas Bravas:
• Crispy potatoes served with a smoky, spicy brava sauce and a dollop of aioli. The smoky peat notes in the whisky complement the paprika in the brava sauce.
3. Jamón Ibérico:
• Thin slices of aged Iberian ham, with its delicate marbling and nutty flavor, harmonize with the honey and whisky elements of the cocktail.
4. Tortilla Española:
• A classic Spanish omelette with layers of potato and onion. This dish’s simplicity allows the complex flavors of the “Hikari Harmony” to shine.
5. Pan con Tomate:
• Toasted bread rubbed with ripe tomatoes, drizzled with olive oil, and sprinkled with sea salt. The fresh and vibrant flavors echo the bright, zesty notes of the cocktail.

Setting:

The setting is a vibrant yet intimate Spanish-style tapas bar, with rustic wooden tables, warm lighting, and traditional Spanish tile accents. The space invites conversation and relaxation, with the focus on sharing and savoring both the food and the drink. The bar itself features an array of artisanal spirits and a selection of fine Spanish wines, enhancing the overall experience.

COCKTAIL  Cocktail Name: “Hikari Harmony”

Cocktail Name: “Hikari Harmony”

Ingredients:
• 45 ml Japanese whisky (preferably a smooth, lightly peated whisky)
• 15 ml Yuzu liqueur (for a bright, citrusy touch)
• 10 ml Honey syrup (adds a subtle sweetness)
• 15 ml Fresh lemon juice (balances the sweetness with a zesty kick)
• 2 dashes of Orange bitters (enhances the citrus notes)
• Top with Sparkling water (adds a refreshing effervescence)
• Garnish: A thin slice of fresh yuzu or lemon and a sprig of rosemary

Instructions:
1. Fill a cocktail shaker with ice.
2. Add the Japanese whisky, yuzu liqueur, honey syrup, lemon juice, and orange bitters.
3. Shake vigorously until well chilled.
4. Strain the mixture into a chilled highball glass filled with ice.
5. Top with sparkling water and gently stir to combine.
6. Garnish with a slice of yuzu or lemon and a s