Chichibu Distillery

Overview of Chichibu

Chichibu Distillery, founded in 2008 by Ichiro Akuto, is situated in the Saitama Prefecture of Japan, an area known for its rich natural resources and pure water sources. The distillery is renowned for its dedication to traditional whisky-making methods while embracing innovation. Despite being relatively new in the whisky world, Chichibu has quickly gained international acclaim for its high-quality, small-batch whiskies.

Chichibu Distillery Appearance

The distillery employs meticulous craftsmanship in every step of the production process, from hand-malted barley to the careful selection of casks, including American oak, French oak, and Japanese mizunara oak. This attention to detail results in a diverse range of unique and flavorful whiskies.

Chichibu Distillery Appearance

Chichibu Distillery’s compact size allows for a hands-on approach to distillation, with a strong emphasis on quality over quantity. The team, led by Akuto, is deeply involved in every aspect of production, ensuring that each batch meets their high standards.

Chichibu Distillery environment.

Local Influence: Chichibu’s whiskies are deeply influenced by their environment. The local climate, marked by hot summers and cold winters, plays a crucial role in the maturation process, imparting unique characteristics to the whisky.

Chichibu Distillery Climate

Chichibu Distillery Climate

The distillery draws inspiration from Scotch making but incorporates local ingredients, climate, and Japanese expertise. 

History of Chichibu

Introduction: Nestled in the serene, lush landscapes of Chichibu, a small city in the Saitama Prefecture of Japan, the Chichibu Distillery is a testament to the art of Japanese whisky-making.

Founder Ichiro Akutsu

 Founded in 2008 by Ichiro Akuto, a visionary entrepreneur with deep roots in the whisky industry, Chichibu has quickly risen to international acclaim for its innovative and meticulously crafted whiskies.

Inovation of Ichiro Akuto, 

 Vision: At its heart, Chichibu Distillery is driven by a relentless pursuit of quality and innovation. Ichiro Akuto, whose grandfather founded the Hanyu Distillery, embarked on this journey with a commitment to both honor traditional whisky-making techniques and push the boundaries of what Japanese whisky can be. 

Heritage  of Japanese whisky

With a vision to preserve the heritage of Japanese whisky while pushing the boundaries of innovation, Chichibu Distillery continues to set new standards in the industry. Its growing reputation and dedication to quality make it a significant player in the global whisky landscape.

Anocdote 1 of Chichibu

Chichibu Distillery, founded by Ichiro Akuto, is renowned in the world of whisky for its high-quality and innovative products. During the early days of the distillery, before the global whisky boom and when Ichiro’s Malt was not well-known, Akuto took a unique approach to marketing his product. Instead of relying on the brand name, he focused on showcasing the quality and taste of his whisky.

Akuto personally visited bars

To achieve this, Akuto personally visited bars, a method that was both hands-on and effective. He reportedly visited 3 to 5 bars daily, a remarkable commitment that illustrates his dedication to his craft and business. Over two years, this effort led him to visit a total of approximately 2,000 bars.

Akuto personally visited bars

Akuto Ichiro is drinking at Japanese Isakaya

Anecdote 2 of Chichibu

Strong point Akutsu Ichiro create whisky from sake 
The beginning of venture whiskey is raw sake inherited from my father
Venture whiskey could not have been born without the unsaluted sake inherited by Mr. Hido from his father. I will look back a little on the steps leading up to the foundation.

Akuto’s family is running sake brewery in Chichibu

The Hido family is a family that has been running a sake brewery in Chichibu for generations. When my parents’ sake brewery was transferred to another company due to the deterioration of the management, the decision was made to withdraw the whiskey business and dispose of the raw sake at Hanyu Distillery (*) if no destination was found.

Hanyu Distillery

Mr. Hido, who was evaluating the taste of whiskey at Hanyu Distillery, works hard to protect 400 barrels of unluted sake that were forced to be disposed of. 

Disposal is a loss of industory 

bothered me was the storage place of the raw sake. You can’t store it without a sake brewing license. In the end, Sasanokawa Shuzo in Fukushima Prefecture readily agreed to take care of the barrel, saying, “Disposal is a loss of the industry.” 

Starting whisky manufacture

In 2004, Mr. Hido realized the establishment of a whiskey specialty manufacturer, venture whiskey, in order to manufacture and sell whiskey from the raw sake.

Learge Copper stills 

Production process of Chichibu

Chichibu Distillery Production Process

1. Selection of Ingredients:

Chichibu Distillery begins its production process with a careful selection of ingredients. The distillery uses high-quality barley, some of which is sourced locally within Japan, and some imported from the UK. The use of pristine water from the nearby Arakawa River, known for its purity, plays a crucial role in the whisky’s quality. The combination of these ingredients, along with the region’s unique climate, sets the foundation for Chichibu’s distinctive whisky.

2. Malting and Peating:

At Chichibu, some of the barley is malted and peated on-site. The peat used is sourced from different regions, which allows the distillery to experiment with various levels of peat intensity. The malting process involves soaking the barley in water and allowing it to germinate before drying it with hot air, often infused with peat smoke to impart a smoky flavor to the whisky.

3. Mashing:

The malted barley is then ground into grist and mixed with hot water in a large vessel known as a mash tun. The mashing process extracts fermentable sugars from the barley, creating a sugary liquid called wort. The wort is separated from the spent grains and collected for fermentation.

4. Fermentation:

The wort is transferred to traditional wooden washbacks made from Mizunara oak, a wood native to Japan that imparts unique flavors to the whisky. Yeast is added to the wort, and fermentation begins. This process typically lasts around 70 hours at Chichibu, allowing for the development of complex flavors. The long fermentation time and the use of wooden washbacks contribute to the fruity and floral notes characteristic of Chichibu’s whisky.m

5. Distillation:

After fermentation, the wash is distilled twice in copper pot stills. Chichibu’s stills are relatively small, which allows for a higher level of control during the distillation process. The first distillation takes place in the wash still, where the liquid is heated, and alcohol vapors are collected. These vapors are condensed into a liquid known as low wines. The low wines undergo a second distillation in the spirit still, producing the new-make spirit. This spirit is carefully selected based on its quality, with only the heart of the distillate being kept for maturation.

Capture of appropriate aromas and flavor

The distillery marks the heads and tails of the distillation by nosing and tasting rather than timed measurements, ensuring the capture of appropriate aromas and flavors .

6. Maturation:

The new-make spirit is then filled into various types of casks for maturation. Chichibu Distillery uses a wide range of cask types, including American oak, European oak, sherry casks, bourbon barrels, and locally sourced Mizunara oak casks. The choice of cask greatly influences the flavor profile of the whisky. The casks are stored in warehouses where the whisky matures, interacting with the wood and absorbing flavors over time. The local climate, with its hot summers and cold winters, accelerates the aging process, imparting unique characteristics to Chichibu’s whisky.

7. Bottling:

Once the whisky has reached its desired maturity, it is carefully selected and blended (if necessary) before being bottled. Chichibu often releases single cask bottlings, showcasing the distinct flavors of individual casks. The whisky is typically non-chill filtered and bottled at natural cask strength, preserving the full character of the spirit.

Chichibu Distillery Copper Stills

Chichibu Distillery Copper Stills

Chichibu Distillery Copper Stills

Chichibu Distillery Copper Stills

Chichibu Distiley Casks

Wine Wood Reserve, Mizunara Wood Reserve, and various single malts .

Diverse Cask Types

Diverse Cask Types and On-site Cooperage: The distillery boasts over 15 different cask types in its five dunnage warehouses. 
Distinctive Fermentation Process: Chichibu is unique in using Mizunara (Mongolian oak) for its fermentation tanks, a rare choice globally. The lactic acid bacteria present in oak trees produce a unique scent during fermentation, adding to the whisky’s distinct character .

Single cask and small batch editions.

They frequently release single cask and small batch editions. Additionally, Chichibu has its own cooperage, established in 2013, focusing on making Mizunara casks for aging its whisky .

Chichibu Distillery ‘Casks

Chichibu Distillery Casks

Chichibu Distillery Casks

Aroma of Chichibu

Spicy and Floral Notes: Depending on the distillation process and the aging conditions, Ichiro’s Malt may exhibit spices like cinnamon, nutmeg, or pepper, alongside delicate floral hints of rose, lilac, or jasmine. These elements add layers of complexity and intrigue to the nose.

Malty Sweetness: 

Malty Sweetness: A hallmark of many whiskies, the aroma of malted barley brings a warm, sweet foundation that can resemble honey, caramel, or vanilla. This sweetness is further enhanced by the aging process, especially in barrels that have previously held sherry, bourbon, or wine.

Wood Influence

Wood Influence: The use of different casks, including the prized Mizunara oak, imparts a unique aromatic profile. Mizunara, in particular, can add a distinctive incense-like aroma, with hints of sandalwood and coconut, alongside more traditional oak notes of vanilla and toasted almond.

Depth and a robust character to the whiskey.

Earthy and Peaty Variations: While not all Ichiro’s Malt expressions feature peat, those that do can exhibit smoky, earthy tones that recall campfires, leather, and forest floors, adding depth and a robust character to the whiskey.

layers of complexity, 

The aroma of Chichibu Distillery whisky is a journey through layers of complexity, each note carefully crafted to create a memorable sensory experience. As you first approach the glass, you’re greeted by a deep, rich maltiness, the hallmark of Chichibu’s dedication to traditional Japanese whisky-making techniques. This maltiness is immediately softened by the sweetness of wildflower honey, evoking images of the lush, green landscapes surrounding the distillery.

Harmony of nature and craftsmanship

This aromatic profile captures the essence of Chichibu’s whisky, where the harmony of nature and craftsmanship comes together to create a truly unique experience for the senses.