(Source: Komoro)

The name “Karuizawa” would capture the attention of many a Japanese whisky lover. This is the name of the legendary distillery from town of Karuizawa, which ceased operations in 2000, leaving behind a repository of whisky casks a whole decade before the world learnt about Japanese whisky. Yet in the years following the distillery's closure, these remaining bottles of Karuizawa whisky were discovered and tasted. Deemed to be of very high quality and rare, these vintage bottles fetched astronomical prices at auction.  

In a more recent turn of events, a former Citibank banker and Karuizawa resident, Koji Shimaoka stepped onto the scene as CEO of the newly-established Karuizawa Distillers Inc. To be transparent, Shimaoka started this venture separately from the old distillery, but he looks to protect the legacy of whisky distilling in Karuizawa.

Now, the company has built a state-of-the-art distillery that it intends to protect legacy of Karuizawa whisky, giving a fresh breath to the brand while respecting its legacy and regionality. This ambition took shape in the new Komoro Distillery, built just 7 miles away from the original Karuizawa Distillery. 

After years of anticipation and a pandemic-caused delay, Karuizawa Distillers Inc has just announced that the new Komoro Distillery would finally open its doors on the 23rd of July, 2023!

(Source: Komoro)

The distillery is built with a minimalist interplay of glass and wood. The distillery also claims to be the highest in Japan, situated at 910 metres above sea level. According to Shimaoka, the cool air and high altitude actually lends itself to a better environment for aging whiskies than that of the old Karuizawa.

Most remarkably, the person chosen to steer this ship is the respect Ian Chang, who helped build the acclaimed Kavalan Whisky’s strong reputation as its former Master Blender. Chang would be both master distiller and master blender for Komoro Distillery.

(Source: Kavalan)

One of the key elements Chang will manage is the wood maturation programme that promises to impart unique flavours and depths to Komoro’s single malt. According to him, the distillery will employ mizunara Japanese oak, Sherry casks, and shaved, toasted, and recharred (STR) barrels. To mature his whiskies, Chang will draw on techniques developed by the respected late Dr Jim Swan (who built the modern reputation of many Scotch distilleries and also Kavalan Whisky).

The goal isn’t to replicate the old Karuizawa, but to produce a distinctive style of whisky that stands on its own, being clean, fruity, complex with multi-layered. That said, according to Chang, both the original Karuizawa and Komoro’s offering would taste “quite sulphury”.

The distillery has also shared that the intention is to focus on quality over quantity. This is why production capacity at Komoro Distillery will be very limited, with a proposed annual output 1/10^th that of Suntory’s Yamazaki Distillery.

As of now, the first release is anticipated to be released in 2026. 

Our Take

Until drinkers have tasted Komoro’s single malts in 2026, it remains to be seen how compelling the revival of Karuizawa’s legacy would play out. The distillery’s equipment are entirely new, while the staff are not connected to the original Karuizawa. That said, Shimaoka has assembled a team and master distiller with very promising credentials.

At this early stage, the Komoro team is clearly being very careful about the tone and narrative they are setting – and wisely so.

(Source: Karuizawa Distillers Inc)

Kanpai!

88 Bamboo Editorial Team