[Premium] Sakurao Distillery starts grain whisky distillation, fusing Japanese and Western techniques

The Sakurao Distillery, in Hatsukaichi, Hiroshima--nearby the World Heritage island of Miyajima--has taken on a new challenge. This report is the result of my latest visit, in March 2020.

Text/Photos: Mamoru Tsuchiya
Translation: Whiskey Richard

This article originally appeared in Japanese in Whisky Galore Vol.21 / August 2020.

Title image: The original shochu still has been commandeered for use as a grain whisky still. The initial vacuum distillation yields estery flavors, then the low wines of three such runs are combined and distilled again in the same still. This time around it's an atmospheric distillation, and it's subsequently rectified to increase the abv in the column shown top-right. 

The pace of development at Chugoku Jozo's Sakurao Distillery is quite shocking. During my last visit two years ago, they had a single Holstein hybrid still for both whisky and gin. This time around (March 2020), they have added a new still immediately next to it, and have begun making malt whisky.

This is an exclusive article from Whisky Galore, Japan's only whisky/spirits magazine. It has 422 more words and 8 more pictures.

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