Nagahama distillery

Overview of Nagahama

Japan’s smallest and newest whisky distilleries

Nagahama Distillery, one of Japan’s smallest and newest whisky distilleries, is part of the Nagahama Roman Beer brewery located in Nagahama, Shiga Prefecture, near Lake Biwa, Japan’s largest freshwater lake. The distillery began its whisky production operations in 2016, making it one of the latest additions to the burgeoning Japanese whisky industry.

Key Features and Production Approach:

• Small Scale with Craft Focus: Nagahama Distillery is known for its small-scale, artisanal approach to whisky production. The distillery utilizes small pot stills, which allows for a high degree of control over the distillation process and the ability to produce a diverse range of whisky styles.

• Experimentation: 

Due to its craft scale, Nagahama Distillery is able to experiment with various fermentation, distillation, and aging techniques, including the use of different yeast strains and barrel types. This experimental approach aims to create unique and innovative whiskies.

History of Nagahama

Whisky Range: 

Although it is a relatively young distillery, Nagahama has released several whiskies, including single malts and blended malts. These releases often showcase the distillery’s innovative approach and the influence of the local climate on aging.

Integration with Brewery

: Being part of a brewery, Nagahama Distillery benefits from the brewing expertise and infrastructure, incorporating beer brewing techniques into its whisky production process.

Local  company have been making craft beer for 20 years. In particular, I wanted local customers to go to the attached restaurant repeatedly, so I narrowed down the beer to almost only the standard and polished the taste all the time.

Mature and expand its whisky production

As Nagahama Distillery continues to mature and expand its whisky production, it is expected to contribute significantly to the diversity and innovation within the Japanese whisky landscape, particularly in the craft whisky segment. Given the distillery’s commitment to experimentation and quality, whisky enthusiasts eagerly anticipate its future releases.

Traditional copper pot stills 

Production process of Nagahama

Nagahama Distillery uses traditional copper pot stills to distill their whisky. These stills are key to refining the alcohol and shaping the flavor of the whisky.

These copper stills are crucial because they help remove unwanted compounds and allow the whisky to develop its characteristic flavors. The shape and size of the stills also influence the final taste, making them an essential part of the whisky-making process at Nagahama Distillery.

Small bacth distillery

As stated in “Japan’s smallest”, the first tame kettle has a capacity of 2 units of 1,000L, and the re-tame kettle has a capacity of 1,000L, a total of 3 pot stills to distill whiskey.

Pot still

Pot still is also a rare and unique goud-shaped, the smallest pot still in Japan. So, the whiskey that can be made with one distillation is also a small amount, and we are making whiskey just like a craft distillery. The heating method is an indirect method by steam. The name of the still is “Arambic” and it was named after the Arabic-style appearance.

Casks

American oak, European oak, sherry or wine.

Casks play a crucial role in the whisky-making process at Nagahama Distillery, influencing the flavor, aroma, and color of the final product. At Nagahama, a variety of casks are carefully selected to age their whisky, each contributing unique characteristics.

• Types of Casks: Nagahama Distillery uses a range of casks, including American oak, European oak, and occasionally casks that have previously held sherry or wine. Each type of cask imparts different flavors to the whisky. For example, American oak casks often add notes of vanilla, caramel, and coconut, while European oak can contribute richer, spicier flavors with hints of dried fruit.

• Maturation Process: 

As the whisky ages in these casks, it interacts with the wood, absorbing compounds that add depth and complexity. The whisky also takes on color from the cask, gradually shifting from a clear spirit to a rich amber hue. The aging process at Nagahama is influenced by the local climate, with temperature fluctuations helping to accelerate the interaction between the whisky and the wood.

Craftsmanship and Care: 

Given Nagahama’s small scale, each cask is closely monitored to ensure the whisky develops the desired characteristics. This careful attention to detail is a hallmark of the distillery’s craft approach, allowing them to produce unique and high-quality whiskies that reflect the influence of their casks.

Aroma of Nagahama

Aroma of nagahama distilleryDescribing the aroma of Nagahama whisky specifically can be challenging without referencing a particular expression, as the distillery produces a variety of whiskies with different profiles. However, based on the general approach to whisky production at Nagahama Distillery and the characteristics often found in Japanese whisky, I can provide a generalized description that might capture the essence of what you could expect from a Nagahama whisky. Keep in mind that individual releases will vary.

Aroma of nagahama distillery

 Light floral notes, reminiscent of cherry blossoms 

Nagahama whisky might greet the nose with a delicate balance of fruit and malt, reflecting its artisanal distillation process and the influence of diverse fermentation techniques. The aroma could be characterized by light floral notes, reminiscent of cherry blossoms or soft spring flowers, indicative of its Japanese heritage.

Gentle malty sweetness, evoking images of freshly

You might detect a subtle layer of citrus, perhaps yuzu or lemon peel, mingling with sweeter hints of ripe pear or apple, a nod to the distillery’s experimental use of yeast and  Beneath these top notes, there may be a gentle malty sweetness, evoking images of freshly baked bread or biscuits, enriched by the distillery’s brewing background.

Award of Nagahama

Making a rising star in the world of Japanese whisky.

Nagahama Distillery has earned a reputation for producing high-quality whisky, and their dedication to craftsmanship has been recognized with numerous awards. These awards highlight the distillery’s ability to create exceptional single malts and blended malts, despite being a relatively young distillery. Winning these awards showcases Nagahama’s innovative approach and the unique character of their whisky, making them a rising star in the world of Japanese whisky.

“World Whiskey Award

“AMAHAGAN World Malt Edition No.3 Mizunara Wood Finish” won the world whiskey competition “World Whiskey Award” In that, it was selected as Japan’s highest award “Best Japanese Blended Malt”.

The “World Whiskey Award

The “World Whiskey Award” is organized by Paragraph Publishing Co., Ltd. (Location: Norwich, UK), the publisher of Whiskey Magazine, and is aimed only at clear bottling from the manufacturer and owner. It is a competition for whiskey only. It has been carried out every year since 2007, and we are consistently judging by blind tasting.

The number of years of maturity within each category.

The judging is divided into three rounds, and in the first round, winners are selected for each subcategory subcategory subdivided according to the number of years of maturity within each category.

This time, “Edition No. 3”, which won the highest award in the “Japanese Non-Age” category of Blended Malt, advanced to the final screening. In addition, it was selected as the highest prize in Japan (Best Japanese Blended Malt) by winning the examination with the highest award in the category of aging years.

Edition No.2″ ripen in wine barrels also won the gold prize at the same time.

Japanese Blended Malt Non-Age Division]
AMAHAGAN World Malt Edition No.3 / Best Japanese Blended Malt
AMAHAGAN World Malt Edition No.2 / Gold Award
AMAHAGAN World Malt Edition No.1 / Bronze Award

Award of nagahama

Food enviroment of Nagahama

Cocktail “Whisper of Nagahama”

For the cocktail inspired by Nagahama whisky, with a focus on its unique character and the elegance depicted in the image, here’s a recipe and a mysterious name that complements its essence:

Mysterious Name:“Whisper of Nagahama”
Recipe:
• 2 oz Nagahama Single Malt Whisky
• 1/4 oz Yuzu Liqueur – for a touch of citrus brightness, echoing the subtle layer of citrus in Nagahama whisky.
• 1/2 oz Honey Syrup – to add sweetness and complement the whisky’s maltiness.
• 2 Dashes of Orange Bitters – to enhance the cocktail’s complexity and depth.
• A Sprig of Fresh Thyme – for aroma, adding a fresh herbal note that ties the elements together.
• Ice

Instructions:
1. Chill a cocktail glass – Prepare by chilling the glass in the freezer.
2. Combine Ingredients – In a mixing glass, combine Nagahama whisky, yuzu liqueur, honey syrup, and orange bitters.
3. Stir – Add ice and stir well until the mixture is chilled.
4. Strain – Strain into the chilled cocktail glass.
5. Garnish – Garnish with a sprig of fresh thyme.
6. Serve – Enjoy the “Whisper of Nagahama,” a cocktail that invites exploration and savors the mysterious allure of Nagahama whisky.

Food enviroment traditional japanese food

The image captures a meal designed to complement the spirits of Nagahama Distillery, blending traditional Japanese culinary arts with innovative flavors. The setting is intimate and refined, highlighting the distillery’s unique character and the artisanal quality of both the whisky and the cuisine.