Komoro Distillery is located in Komoro City, Nagano Prefecture.
This up-and-coming distillery is co-founded by a former star trader from Citibank and the former master blender of Kavalan. Although their whisky is not yet on sale, pre-orders are available.
In this article, we provide detailed information about Komoro Distillery, perfect for those curious to learn more or those debating whether to place a pre-order for their whisky!
Summary of This Article
- Komoro Distillery is an emerging distillery in Komoro City, Nagano Prefecture, attracting global attention.Ian Chang, a world-renowned whisky maker, is involved in its operation and production.
- The distillery embodies “whisky tourism,” offering diverse experiences such as production tours and a whisky academy.
- In February 2024, it will become the first host in Asia for the World Whisky Forum.Whisky sales are planned to begin in 2026.
- Reservations can be made via Japan’s hometown tax donation system or by visiting the distillery directly.
The Founding and Features of Komoro Distillery
Komoro Distillery is a brand-new distillery established in June 2023. Located in Komoro City, Nagano Prefecture, it specializes in the production of whisky.
In 2019, entrepreneur Takashi Shimaoka founded Karuizawa Distillery with the ambition of crafting “the finest Japanese single malt whisky.”
Mr. Shimaoka originally had a successful career as a skilled trader at Citibank, an international bank, eventually rising to the position of executive officer. Despite his elite career, he left Citibank at one point to take over the management of a ryokan (traditional Japanese inn) in Karuizawa at the request of an acquaintance.
The inn, previously run by an elderly couple struggling to keep it afloat, faced numerous challenges. Mr. Shimaoka addressed these issues one by one, ultimately reviving the business. His success in restoring the ryokan sparked an interest in entrepreneurship in other fields. Already captivated by whisky, Mr. Shimaoka decided to establish a distillery, leading to the creation of Karuizawa Distillery.
Reviving Karuizawa Whisky
Karuizawa was once home to the Kirin-owned Karuizawa Distillery, but it ceased production in 2000 due to declining sales and was closed entirely by 2011. Inspired by a vision of restoring this legacy, the journey to revive Karuizawa whisky began.
However, establishing a company alone does not make whisky. Mr. Shimaoka embarked on a search for land to build the distillery. His non-negotiable criteria included “a scenic location surrounded by forests,” “plentiful clean water,” and “a climate similar to Scotland.” Finding such a site was no easy task.
As a near novice in whisky-making, Mr. Shimaoka faced skepticism and even ridicule from some quarters. Nevertheless, the Komoro City Hall stepped in to offer support, helping him locate a piece of land that met his vision for the ideal distillery.
Around the same time, Mr. Shimaoka had a pivotal encounter with Ian Chang, introduced to him by the president of Forsyths, a renowned pot still manufacturer. This meeting would change everything.
The Meeting Between Komoro Distillery Founder Shimaoka and Ian Chang
Ian Chang is a world-class whisky maker, having won accolades such as Master Distiller of the Year and World Whisky Brand Ambassador of the Year at the “Icons of Whisky” awards. He is also known as the former master blender of Kavalan, the globally renowned Taiwanese whisky brand.
Having left Kavalan, Ian was exploring new opportunities for whisky-making when he connected with Mr. Shimaoka’s vision. Inspired by Shimaoka’s passion, Ian joined as a co-founder, and the two began creating whisky at Komoro Distillery together.
The Founding Members of Komoro Distillery
Mr. Shimaoka and Ian Chang discussed at length the type of whisky brand they wanted to create. They decided not to revive the Karuizawa Distillery brand but instead to craft an original whisky under the “KOMORO” label.
Supported by Ian Chang and numerous other collaborators, the plans for Komoro Distillery began to take shape. Whisky evangelist Eddie Ludlow, who serves as a judge at international whisky competitions, also joined the team. He contributed by helping develop the distillery’s concept and enhancing its experiential value for visitors.
Additionally, Shimaoka’s wife, Rie, left her career as a management consultant to assist with fundraising for the project.
The four founding members worked tirelessly to establish Komoro Distillery as a “new model distillery,” aiming to grow its scale and create an experiential facility that promotes whisky tourism.
Building Komoro Distillery During the Pandemic
The chosen site for the distillery had a complex terrain, leading to construction delays. Adding to the challenges were the COVID-19 pandemic starting in 2020 and rising material costs. Despite these obstacles, the distillery officially began operations in June 2023. Whisky production is now underway, targeting a 2026 release.
In February 2024, Komoro Distillery hosted the World Whisky Forum, marking the first time this summit, often dubbed the “Whisky Industry Summit,” was held in Asia—a historic achievement.
Komoro Distillery: A Distillery That Embodies Whisky Tourism
Komoro Distillery aims to create a distillery ideal for whisky tourism. Tourism, in this context, is not just about leisure and entertainment but about engaging with local culture, gaining new knowledge, and having meaningful experiences.
“Whisky tourism” refers to a type of travel where visitors enjoy not only visiting a distillery but also exploring the local area, dining at restaurants that use local ingredients, and pairing these experiences with whisky.
The involvement of Eddie Ludlow in the Komoro Distillery project deepened discussions on whisky tourism.
Eddie Ludlow also founded the unique “Whisky Academy” at Komoro Distillery, where courses on whisky fundamentals are still offered. Additionally, Komoro Distillery features a bar and restaurant where visitors can enjoy meals made with locally sourced ingredients from Nagano Prefecture alongside the distillery’s whiskies.
Komoro Distillery offers two types of tours. These include a comprehensive experience starting with a welcome cocktail, followed by the Whisky Academy, a production tour, and a visit to the bar and shop. Transportation is provided from the nearby Komoro Station, ensuring participants can safely enjoy alcohol without worry.
The Unique Whisky-Making Methods at Komoro Distillery
Water and Barley as Raw Materials
The water used for whisky production at Komoro Distillery comes from the famous Mount Asama. This subterranean spring water, rich in minerals and classified as hard water, met the high standards of Ian Chang himself.
Barley Milling at Komoro Distillery
Before the milling process, a sample is taken from one ton of barley to carefully assess its moisture content and condition. This evaluation determines the degree of milling required.
The milling process is divided into three stages: husk, grits, and flour. This separation ensures optimal saccharification efficiency. The meticulous adjustments to the milling process based on the state of the barley demonstrate the distillery’s dedication to quality.
The Saccharification Process
The milled barley is placed in a mash tun, where it is boiled with hot water sourced from Mount Asama’s spring water.
The combination of this hot water and the barley, further boiled together, converts the starches in the barley into fermentable sugars.
Fermentation at Komoro Distillery
Fermentation at Komoro Distillery takes three days, utilizing both stainless steel and wooden fermentation tanks. The wooden tanks rely on the microorganisms thriving in Komoro’s environment to actively facilitate fermentation, contributing to the unique character of the whisky.
Distillation at Komoro Distillery
At Komoro Distillery, copper pot stills, a traditional hallmark of Scottish whisky-making, are used for distillation. The distillery utilizes two custom-made pot stills from Forsyths, a renowned manufacturer, and employs a double-distillation process.
A key stage during distillation is the “middle cut.” This process involves removing the undesirable impurities at the beginning of distillation and the lower-alcohol portion produced toward the end, resulting in a high-quality spirit.
At Komoro Distillery, a “spirit safe” is positioned opposite the pot stills, where the distillation process is carefully monitored by staff to ensure precision and quality.
Barrel Aging at Komoro Distillery
The freshly distilled spirit, known as “new make,” allows for a glimpse of the raw whisky flavor but retains a rough, unrefined taste. To transform this into a rich, complex whisky, barrel aging is essential.
Komoro Distillery offers visitors the opportunity to taste this “new make” as part of their tour experience.
Currently, bourbon and sherry casks are primarily used for aging, but the distillery is also exploring aging in a variety of casks, including chestnut barrels. Additionally, they are actively utilizing STR casks, which are repurposed red wine casks. This method, developed by Dr. Jim Swan, a mentor to Ian Chang, imparts a deep red hue to the spirit early in the aging process.
Flavor and Lineup of Komoro Distillery Whisky
Now, let’s dive into the whiskies crafted at Komoro Distillery. However, as the distillery is still in its early stages, no whisky is available for purchase yet. Currently, pre-orders are being accepted, with deliveries expected in 2027.
The basic lineup is undergoing maturation with plans for a 2026 launch, and whisky enthusiasts eagerly await its debut.
KOMORO CITY RESERVE 2024
This whisky is created as a return gift for Japan’s hometown tax donation program (furusato nozei). From distillation to bottling, every step is completed within the distillery, making it a unique product exclusively available through Komoro City’s tax donation initiative. It is scheduled to be delivered to buyers in 2027.
Ian Chang himself has met with selected Komoro residents to craft a whisky that embodies the culture, traditions, and natural environment of Komoro. With the city’s excellent water and whisky-friendly environment, it’s exciting to see what kind of masterpiece will be born.
ポチップKOMORO Single Malt Japanese Whisky Chestnut Cask Aged 2024
This exclusive whisky can only be pre-ordered by those who visit Komoro Distillery. It is aged in distinctly Japanese chestnut casks. At the Visitor Center within the distillery, guests can also taste the “newborn” spirit, aged less than three years.
Conclusion
We’ve introduced Komoro Distillery, a rising star among Japanese distilleries! With increasing attention from international visitors, there’s no doubt this distillery will gain even more popularity in the future. Whisky enthusiasts should make sure to visit as soon as possible!