Niigata kameda Distillery 

Overview Niigata kameda

Establishment and Operations:
The distillery was established in March 2019, and the first distillation of malt whisky began in February 2021. The setup includes Forsyths pot stills and a Ziemann mash tun. The distillery aims to produce a light, estery, and clean whisky, which reflects the local preference for the aromas associated with sake brewing  .

 dual expertise in sake and whisky production

This explanation provides a comprehensive overview of Kameda Distillery, showcasing its dual expertise in sake and whisky production. On one side, it illustrates the traditional sake fermentation process using rice, koji mold, and wooden vats. The other side highlights whisky fermentation with malted barley, copper stills, and stainless steel washbacks. At the center, the distillery building stands, surrounded by symbols of Japanese craftsmanship, such as bonsai trees, torii gates, and calligraphy, reflecting a harmonious blend of tradition and innovation at Kameda Distillery.

History Niigata kameda

These illustration is that encapsulates the Niigata Kameda Distillery’s significant role in the evolving landscape of traditional businesses venturing into whisky production in Japan. The image highlights the distillery against Japan’s diverse industrial backdrop, blending tradition with innovation—a testament to its unique contribution to the Japanese whisky industry’s rich tapestry.

Starting as an endeavor by Otani, a prominent company in Japan’s seal industry

The Niigata Kameda Distillery has a unique history, starting as an endeavor by Otani, a prominent company in Japan’s seal industry. The inspiration to enter the whisky market came from the company executive, Koji Douda, who, concerned about the availability of Japanese whisky due to its booming popularity, was encouraged by his wife to start making whisky himself. This led to the establishment of Niigata Micro Distillery G.K. in 2019, with a warehouse for seals being repurposed as a distillery

Production Process of Niigata kameda

These are    the distillation process image at the Niigata Kameda Distillery, highlighting the key equipment and materials used, including a 400kg batch of malt, Forsyths stills, a Ziemann mash tun, and washbacks made from both Acacia wood and stainless steel. The image reflects the distillery’s effort to capture the unique brewing aromas of Niigata and its commitment to using local barley and innovative maturation methods.

Copper Stills

Copper Stills

 Modern distillation techniques.

These image is that highlights the journey of producing whisky from rice at the Niigata Kameda Distillery. This image showcases the transition from the cultivation of rice in Niigata’s picturesque landscapes to the innovative process of whisky production within the distillery, emphasizing the blending of traditional brewing aromas and modern distillation techniques.

Maturation Casks

Cask

This illustration is highlighting the Niigata Kameda Distillery’s whisky cask ownership program. The image showcases several whisky casks within the distillery, each marked to indicate ownership, emphasizing the program’s exclusivity and the premium nature of investing in Japanese whisky. This visual aims to capture the allure and distinction of the program, appealing to enthusiasts who value the craftsmanship and heritage of Japanese whisky production.

Connection between Kameda Distillery’s production of sake and whisky.

There is a connection between Kameda Distillery’s production of sake and whisky. Kameda Distillery is part of a broader trend in Japan where traditional sake breweries are diversifying into whisky production. Here’s how these two are related:

1. Shared Expertise in Fermentation: 

Sake and whisky both involve fermentation processes. Although the ingredients differ—sake is made from rice, while whisky typically uses malted barley—the fermentation techniques and understanding of yeast behavior gained from sake production can be valuable for whisky-making. Kameda Distillery likely leverages its deep knowledge of fermentation from sake brewing to ensure high-quality whisky production.

Rice fernentation

Grain fermentation 

2. Use of Local Ingredients: 

Kameda Distillery, located in Niigata, is known for its unique use of local ingredients. For both sake and whisky, the quality of the water is crucial, and Niigata is famous for its pristine, mineral-rich water, which benefits both sake brewing and whisky distillation.

3. Cask Maturation Insights: 

Many sake brewers in Japan have started to explore whisky production, utilizing their experience in flavor development and storage. While sake doesn’t typically age in barrels like whisky does, the knowledge gained from carefully controlling storage conditions can translate to managing the maturation of whisky in various types of casks.

4. Cross-Promotion and Diversification: 

For many sake producers, whisky production represents an opportunity to diversify their product line and appeal to a different market segment. By producing both sake and whisky, Kameda Distillery can attract both sake enthusiasts and whisky connoisseurs, enhancing their brand’s appeal in Japan and potentially abroad.

5. Cultural Heritage and Innovation: 

Many Japanese distilleries, including Kameda, draw on a long cultural heritage of craftsmanship. This heritage helps them innovate within the whisky space while respecting the traditions of sake production. Both beverages are seen as expressions of Japanese craftsmanship and terroir, so they often go hand-in-hand in the distillery’s broader mission to showcase Japanese spirits.

Aroma of Niigata Kameda

1. Initial Impression:
• The aroma opens with a delicate floral note, reminiscent of cherry blossoms in early spring, giving a light and refreshing first impression.

2. Mid-Notes Development:
• As the aroma develops, a rich maltiness begins to emerge, bringing forth a warm bread-like quality that intertwines with subtle hints of honey and vanilla.

3. Deeper Undertones:
• Deeper into the aroma, there is a gentle spice layer, with soft cinnamon and a touch of nutmeg, adding complexity to the bouquet.

4. Lingering Finish:
• The aroma concludes with a soft oakiness, accompanied by a faint whiff of toasted almonds, leaving a long-lasting and elegant finish.

Award of Niigata Kameda

The Niigata Kameda Distillery has a unique history, starting as an endeavor by Otani, a prominent company in Japan’s seal industry. The inspiration to enter the whisky market came from the company executive, Koji Douda, who, concerned about the availability of Japanese whisky due to its booming popularity, was encouraged by his wife to start making whisky himself. This led to the establishment of Niigata Micro Distillery G.K. in 2019, with a warehouse for seals being repurposed as a distillery

Gold for their Niigata Kameda Newpot Peated in the New Make & Young Spirit category .

The Niigata Kameda Distillery has been recognized at international whisky 
awards, showcasing the quality of their spirits even as a relatively new entrant in the whisky world. Notably, they received awards at the World Whiskies Awards 2023:
• Gold for their Niigata Kameda Newpot Peated in the New Make & Young Spirit category .
• Bronze in the 2022 World Whiskies Awards for their New Pot Niigata Barley, again in the New Make & Young Spirit category .
• Additionally, they’ve been awarded the World’s Best New Make & Young Spirit for their Newpot Peated at the World Whiskies Awards 2023 .

Niigata Kameda Distillery receiving awards is a strong indicator of its high-quality production standards. Awards in the spirits industry often reflect excellence in craftsmanship, unique flavor profiles, and innovative production methods. When a distillery like Niigata Kameda is recognized with awards, it typically means that its products—whether sake, whisky, or other spirits—have been evaluated and appreciated by experts for their quality, taste, and adherence to or innovation within traditional methods.

Food environment of Niigata Kameda .

Kameda Whisky and Chinese Cuisine Pairing Menu

Starter:
Dim Sum Trio
 • Steamed shrimp dumplings, pork siu mai, and vegetarian spring rolls
• Paired with Kameda whisky on the rocks, highlighting the whisky’s subtle floral notes and complementing the delicate flavors of the dim sum.

Main Course:
Peking Duck with Hoisin Sauce
• Crispy duck served with steamed pancakes, cucumber, and scallions
• Paired with Kameda whisky neat, emphasizing the whisky’s rich maltiness and honeyed undertones, balancing the savory and sweet elements of the duck.

Kung Pao Chicken
 • Spicy stir-fried chicken with peanuts, bell peppers, and a tangy sauce
• Paired with Kameda whisky highball, where the whisky’s smooth vanilla notes enhance the dish’s spicy and savory flavors.

Szechuan Beef 
 • Tender beef slices in a spicy and numbing Szechuan peppercorn sauce
• Paired with Kameda whisky neat, allowing the whisky’s gentle spice notes to complement the bold flavors of the dish.

Stir-Fried Mixed Vegetables
  • A colorful mix of seasonal vegetables in a light garlic sauce
• Paired with Kameda whisky with a splash of water, bringing out the whisky’s fresh and herbal qualities that match the dish’s vibrant flavors.
Dessert:
 Mango Pudding
• Silky mango pudding topped with fresh mango slices
• Paired with Kameda whisky on the rocks, where the whisky’s fruity notes harmonize with the tropical sweetness of the mango.
Fortune Cookies
• Traditional fortune cookies with a sweet surprise inside
• Paired with a final sip of Kameda whisky neat, bringing the meal to a harmonious close with a lingering, elegant finish.

Niigata Sunset Cocktail

Niigata Sunset Cocktail Recipe

Ingredients:
• 2 oz Niigata Kameda Distillery Whisky
• 1/2 oz Yuzu liqueur (or fresh yuzu juice)
• 1/4 oz Honey syrup (equal parts honey and water)
• 2 dashes of Orange bitters
• Sparkling water to top
• Ice cubes
• Garnish: A thin slice of ginger or a twist of orange peel

Instructions:
1. Prepare Honey Syrup: 
Mix equal parts of honey and warm water until honey is  
fully dissolved. Allow to cool.

2. Mix the Cocktail:
• In a mixing glass, combine the whisky, yuzu liqueur (or juice), honey syrup, 
 and orange bitters.
• Fill the mixing glass with ice and stir well for about 30 seconds or until 
 well-chilled.

3. Serve:
• Strain the mixture into a chilled highball glass filled with ice cubes.
• Top with a splash of sparkling water for a refreshing fizz.

4. Garnish:
• Add a thin slice of ginger or a twist of orange peel to the glass for garnish.

5. Enjoy:
• Sip and enjoy the harmonious blend of Japanese whisky and traditional 
  flavors, reflecting the essence of Niigata.

The image of an elegant woman enjoying whisky on the rocks by the ocean at sunset.