Every malt has its own unique character. Single malt whisky uses only the malt from a single distillery. The local climate, quality of the ingredients, time, and the people who craft the whisky have a profound influence on the taste, aroma, and aftertaste. Recognizing that the philosophies of whisky making and sake brewing have much in common, Kizakura began making whisky in Tamba, focusing on single malt.
Tamba Sasayama, with its castle town history and rich nature, is a good location producing natural foods such as black beans and chestnuts. The city is also famous as the origin of the Tamba Toji, a master brewer who is responsible for all aspects of sake production. This is where Kizakura’s Tamba Factory is located. At an altitude of about 300 meters, the area is surrounded by the deep green of the "Tamba Forest".
In addition to the climate unique to the basin, such as clean air, an annual temperature difference of over 30 ℃, and humidity high enough to cause fog, the area has high-quality soft water suitable for brewing sake, which is also ideal for making Kizakura whisky.
In order to adhere strictly to the methods that have been cultivated in Scotland, we use a pot still made by world renowned Scottish still maker Forsyths. The first distillation still is a straight type that produces a flavorful and full bodied taste, and the second distillation still is a bulge type that produces a luxurious aroma. The copper still has excellent thermal conductivity and is known for its effectiveness in removing unfavorable tastes and sulfur compounds.
This still is in opertion since November 2021.
A warehouse located at the highest point of the Tamba Distillery has been converted into a maturing room. It is kept at the right temperature and humidity for the malt whisky to age in the Tamba climate. In addition to bourbon barrels of different ages and number of uses, new oak casks and sherry casks are used to grow a variety of malts. In the future, we plan to introduce a variety of casks, including Quercus casks and new casks made of domestic wood.
A single malt unlike anything you've ever experienced. Our goal is to create a single malt whisky with a luxurious and full bodied flavor.
The whisky is finished with a moderate aftertaste that invites you to take another sip. ※Currently, we are using whisky distilled in stainless still. From 2024, whisky distilled in pot still will gradually be introduced.
It is a single malt Japanese whisky that symbolizes the Tamba Distillery. Our aim is a luxurious and full bodied flavor.
※This is a product that complies with Japanese whisky defined by the Japan Spirits & Liqueur Makers Association.
Well harmonized whisky that is a blend of selected Scotch and “Tamba” malt whisky.
Kizakura Whisky
Since its establishment, Kizakura has been a beloved sake brewery. In 1995, we started our beer business as the first local brewer in Kyoto and have been highly acclaimed.
In addition to beer, new products include shochu and liqueurs, and in 2020, we began selling craft gin.
We acquired a manufacturing license for whisky in 2018, and began selling Kizakura whisky from the Tamba Distillery in the spring of 2022.
We will continue on our path to become a company that offers a wide variety of products in the alcoholic beverage industry.