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V-3 Forging a new world of Japanese whisky

Kiuchi’s goal is to create a uniquely Japanese whisky that reflects the rich bounty of Japan. Using locally grown barley, wheat, rice, and other grains, we perform malting in-house and use our self-grown original yeast cultivations in pursuit of a unique flavor that expresses the terroir of our single-malt and blended products. It has been about a hundred years since whisky culture arrived in Japan. While paying homage to the great achievements of its pioneers, Kiuchi will continue taking on new challenges with the aim of opening new possibilities for Japanese whisky.

 

We are also involved in barley production in cooperation with local farmers. We aim to revive Ibaraki barley, which was the best in Japan until the 1960s.

 

Grains used at Kiuchi Brewing and Distilling

It is the local grains that create a whisky’s character. In addition to locally grown barley and wheat, Kiuchi focuses on the potential of rice to create a uniquely Japanese character. Just as the corn in Kentucky bourbon and the rye in Canadian whisky create their distinctive flavors, rice creates the character of a Japanese whisky.

 

In the circles, left to right

Wheat     Barley     Rice

 

Left showcase

Locally grown barley and wheat

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©2024 by 木内酒造株式会社 八郷蒸溜所

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