10Located at the foot of the majestic Mt. Chokai in an environment blessed with abundant spring water and beautiful scenery, Yuza Distillery spares no time or effort in its meticulous craftsmanship of whisky of the highest quality. We take a deep dive into the very essence of the craftsmanship spirit that pursues top-tier flavor.Yuza Distillery is committed to authentic whisky-making usingtraditional Scottish methodsYuza Town is an ideal location for whisky-making, as it is blessed withbeautiful scenery, clear air, abundant high-quality water, and just the right level of humidity.The lyne arm of the pot still is designed longer to achieve a cleaner spirit quality.“President Sasaki has an incredibly strong passion for whisky,” says Executive Director Makoto Sato (right). “I have learned a lot from his uncompromising approach to making quality products,” adds Miho Saito (left), who has been a central figure in production since the distillery’s founding.The dunnage-style method, in which barrels are stacked on wooden rails laid across an earthen floor, is a traditional Scottish aging technique.Yuza Distillery follows a concept called “TLAS” (Tiny, Lovely, Authentic and Supreme). “It may look like a small and charming distillery, but we aim to produce genuine, top-quality whisky.”The fermentation tanks are made from Douglas fir wood sourced from Canada. Their excellent heat retention and the work of microorganisms inhabiting the wooden tanks positively influence the flavor of the base spirit.Aiming for the world from the very startSavor the aroma and flavorWhat are a distillery’s “true capabilities”?Sasaki also adds, “Because whisky goes into people’s mouths, hygiene must always come first in manufacturing it.” Each morning af ter the c o m p a n y a ss e m b l y, a l l e m p l oye e s i n c l u d i n g President Sasaki take part in cleaning, thoroughly maintaining hygiene management. Driven by the distinctly Japanese belief that ‘God is in the details,’ they continue to produce whisky of the highest caliber.The new “SINGLE MALT YUZA Japan Airlines Exclusive 2025,” launched from a collaboration with JAL, is a gem that splendidly harmonizes a clean taste with a fruity aroma. President Sasaki explains, “Aroma is the make-or-break element of single malt whisky. If possible, I would love for people to enjoy it in a tulip-shaped glass that narrows at the top so they can fully experience Yuza Distillery’s signature fruity notes.” President Sasaki also speaks of future plans to focus on training human resources, increasing the number of distillation experts, and building a globally recognized distiller y that produces whisky that is small in quantity yet high in quality. Now entering its seventh season, Yuza Distillery continues to evolve.began whisky-making from scratch and achievedgenuine authentic flavor.“Since I said, ‘I absolutely won’t disappoint’ whenentering the whisky business, I felt a real sense ofrelief when our first-ever product won an award.”(President Sasaki)Kinryu Corporation is a company born from the joint investment of seishu sake brewers who are deeply committed to producing high-quality sake, and it applies thorough dedication to its manufacturing.Sasaki explains, “We have a manual, but we do not rely on it. In the course of whisky-making, even slight differences can arise due to various factors such as daily fluctuations in the weather. But people being able to detect those minute differences as ‘irregularities’ and correct them b a c k t o n o r m a l i s e s s e n t i a l t o m a i n t a i n i n g consistent quality. The true capabilities of a d i s t i l l e r y l i e i n i t s a b i l i t y t o q u i c k l y m a k e corrections. That is why we approach every step of the process with care and continually build the experience level needed to adapt to changes.” Yuza Distiller y’s first-ever product received a Gold Medal at the International Spirits Challenge 2022, a globally-renowned competition in the United Kingdom. Since then, the Distillery has continued to win top awards for three consecutive years in major competitions.The Distiller y is o p e r a t e d b y K i n r y u C o r p o r a t i o n , a s h o c h u manufacturer funded by nine sake breweries from Yamagata Prefecture. President Masaharu Sasaki, concerned about the prefecture’s bleak future due to declining birthrates and an aging p o p u l a t i o n , r e s o l v e d t o e n t e r t h e w h i s k y manufacturing industry as a community-rooted business. While there were internal concerns about starting from scratch, he declared, “I will take the lead and we will create world-class w h i s k y w i t h o u t f a i l .” O v e r t w o y e a r s , a construction site was selected, and Scotland’s renowned company Forsyths was commissionedfor the planning, design, and installation of the plant. Forsyths staff stayed in Japan for several m o n t h s , p rov i d i n g t h o ro u g h g u i d a n c e eve n d u r i n g t h e t r i a l d i s t i l l a t i o n p h a s e a f t e r c o n s t r u c t i o n w a s c o m p l e t e d , p a s s i n g o n a u t h e n t i c , t r a d i t i o n a l t e c h n i q u e s t o t h e m a n u f a c t u r i n g t e a m . T h e r e s u l t w a s a f u l l y custom-built, authentic distillery. With carefully selected barley from Scotland and water drawn from the spring-fed, underground, soft (40-49 of degrees hardness) water of Mt. Chokai, the teamAiming to create whisky that the world wants
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