About this SPIRIT
Skirakawa Distillery
Shirakawa distillery opened in 1939 following the opening of the Yamazaki distillery 16 years earlier. Distillation continued right through to 1969 when the company stopped producing single malt whisky, favouring the home-grown spirit Shochu as a product instead. The distillery finally closed its doors in 2003, sadly demolished just as the Japanese whisky market begun to boom.
The majority of the whisky produced between 1951 and 1969 was used in Takara Shuzo’s flagship ‘King’ blended whisky, however evidence of single malt production was found in the company archives. Following extensive research, the final remaining parcel of single malt whisky was identified in 2019 and the distillation date was confirmed to be 1958.
Japan
Japan's whisky and sake-making industries have garnered global recognition for their craftsmanship, attention to detail, and respect for tradition. Whisky making in Japan began in the early 20th century, influenced heavily by Scottish techniques. Over time, it has developed a distinctively Japanese style—marked by precision, elegance, and balance. It is often characterised by subtle complexity, with delicate flavours that range from light floral notes to rich, smoky undertones.
One of the most renowned names in Japanese whisky is the House of Suntory, which pioneered the industry. Founded in 1923, Suntory's Yamazaki Distillery was Japan's first malt whisky distillery. Over the years, Suntory has produced a range of award-winning whiskies, including the Yamazaki and Hakushu single malts and the Hibiki blended whisky, all celebrated for their refined taste profiles and craftsmanship.
On the other hand, Japan’s sake industry is deeply rooted in the country’s history, with production techniques refined over centuries. Sake, a traditional rice wine, is brewed using fermented rice, water, yeast, and koji mould. The varying climates and water sources across Japan’s many regions contribute to the unique characteristics of each sake, resulting in a wide array of styles—from crisp, dry sakes to rich, aromatic varieties.
Producers like Dewazakura and Tatenokawa are key names in the sake world, showcasing the diversity of Japan’s sake offerings. The industry’s commitment to quality and innovation has led to a growing global appreciation for Japanese sake, much like the country's whisky. Both spirits have become ambassadors for Japan’s rich heritage and meticulous craftsmanship, solidifying Japan’s place as a leader in fine beverages.
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Description
“There are no known examples of Japanese Whisky claiming to be from a Single Vintage that predates Shirakawa 1958,” confirms Stefan van Eycken, the pre-eminent authority on Japanese whisky and distilling. “Even though Shirakawa Distillery was one of the pioneers of malt whisky making in Japan, the liquid was never officially available as a single malt. This limited 1,500-bottle release will see the Japanese Whisky category, one of the world’s most sought-after categories of spirit, continue to grow from strength to strength”.
Distilled in 1958, the liquid was aged in oak casks before being transferred into a ceramic pot until it was moved into stainless steel in 2003 when the distillery closed. The exact production details are unknown, but the whisky is from when the distillery used predominantly Japanese malted barley and Mizunara oak casks. The Shirakawa 1958 will be the only single malt ever released from the distillery and the oldest-vintaged single malt whisky from Japan ever bottled.
Berry Bros. & Rudd
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