Yamazaki

Introduction:

Suntory’s Blends are primarily sold domestically in Japan and only rarely reach the European market. These Blends are carefully crafted using a combination of malt and grain Whiskies produced at Suntory’s two distilleries, Yamazaki and Hakushu. Unlike the Scottish tradition of using Single Malts from different distilleries for Blends, Japanese Whisky companies like Suntory prefer to produce their own Malts in a wide range of styles, without exchanging Whiskies between distilleries.

In Europe, Suntory primarily sells Single Malts. The Yamazaki Single Malt Whisky without an age statement is currently available, showcasing fruity aromas and pronounced notes of vanilla and crème brûlée. This light Whisky has a short finish. However, the availability of the popular Yamazaki 12 – year – old expression, which was the first Japanese Whisky to receive a gold medal at the International Spirits Challenge in 2003, is limited due to its high demand. The 18 – year – old Yamazaki has also become a rarity as stocks of older casks have dwindled significantly, especially after Jim Murray declared the Yamazaki Single Malt Sherry Cask as the ‘Whisky of the year’ in his Whisky Bible in 2013. The surge in popularity of Japanese Whisky at that time resulted in a drastic decrease in the availability of older expressions from distilleries like Yamazaki.

The Gin:

The Gin produced at Yamazaki Distillery is named Roku, which translates to the number six in Japanese. The name “Roku” is representative of the concept behind this Gin, as it contains six Japanese botanicals, alongside the eight classic Gin botanicals like juniper, totaling 14 botanicals in all. The bottle itself is designed in a hexagonal shape, emphasizing the theme of the number six.

The six Japanese botanicals used in Roku Gin are Sencha and Gyokuro green teas, the zesty Sansho pepper, the delicate Sakura cherry blossom and leaves, as well as the aromatic Yuzu citrus fruit peel. Each of these botanicals undergoes individual distillation with the spirit to ensure that their unique flavors and characteristics are extracted optimally. For instance, the Sakura cherry blossom is vacuum-distilled in a stainless steel pot still, while the Yuzu fruit is co – distilled in a classic copper pot still.

It’s worth noting that Roku Gin is not the first Gin produced by Suntory. In 1936, Shinjiro Torii, the founder of Yamazaki Distillery and the Suntory brand, created a Gin called Hermes. The tradition of crafting Gins continued with Shinjiro’s successors, ultimately leading to the creation of Roku Gin, which showcases a thoughtful blend of traditional and uniquely Japanese botanicals, reflecting the essence of Suntory’s craftsmanship and innovation.

Production:

With an annual production capacity of approximately 6,000,000 liters, Yamazaki Distillery is well – positioned to increase its supply of Yamazaki Whisky. This significant production capacity suggests that Yamazaki Whisky is likely to become more widely available worldwide in the coming years.

As the global demand for Japanese Whisky continues to grow, Yamazaki Distillery’s increased output can help meet the needs of consumers around the world. With its rich history, craftsmanship, and unique flavor profiles, Yamazaki Whisky is expected to be increasingly accessible to enthusiasts and collectors worldwide, offering a broader range of expressions and opportunities to experience the exceptional offerings from this renowned Japanese distillery.

The Mashing:

In 1971, Yamazaki Distillery ceased its malting operations and has since been procuring barley from various sources worldwide. The barley is then malted to different degrees, with the malt being predominantly unpeated. However, occasionally, the distillery uses slightly peated malt or even heavily peated malt, reaching up to 40 ppm, to add diverse flavor profiles to their Whiskies.

To initiate the mashing process, Yamazaki Distillery employs two large mash tuns, one with a capacity of 4 tons and another with a capacity of 18 tons. These mash tuns blend the malt with the soft water used in the production process. Suntory takes pride in the purity and softness of the water, which comes from various sources in the surrounding region. The renowned ‘master of the tea ceremony,’ Sen no Rikyu, has been associated with Yamazaki’s marketing efforts, featuring in Japanese advertising campaigns where he uses Yamazaki water to make tea, emphasizing the quality and distinct characteristics of the water used in Yamazaki Whisky production.

The Fermentation:

Yamazaki Distillery maintains a combination of eight washbacks made from Oregon pine wood, each with a capacity of 40,000 liters, and ten stainless-steel washbacks with a capacity of 50,000 liters. These washbacks work continuously, operating 24/7 to ensure a consistent supply of fresh beer for the distillation process.

As Suntory requires Whiskies in diverse styles, they intentionally vary the fermentation process to create different aroma profiles. The fermentation duration ranges between 64 and 80 hours, resulting in more or less fruity beer. This variation in fermentation time and the use of different types of washbacks contribute to the creation of a broad spectrum of Whisky flavors and styles produced at Yamazaki Distillery. The flexibility in the fermentation process allows Suntory to craft a wide range of unique and distinctive Whiskies to cater to different preferences and tastes.

The Distillation:

Indeed, the Yamazaki Distillery features a remarkable diversity in the sizes and shapes of its stills, each designed to produce specific styles of Whisky. The distinctive appearance of the stills is immediately noticeable to visitors. The variations include squat and tall stills, some with a ball-shaped design, while others have bulges between the lower part and the neck.

Furthermore, the heating methods differ among the stills. Some are directly heated, while others employ indirect heating. This diversity in heating techniques influences the distillation process and contributes to the development of unique flavors in the Whisky.

The differences extend to the condensers as well. Some stills use traditional worm tubs as condensers, while others feature modern shell and tube condensers. The condenser plays a crucial role in cooling the vapor back into liquid form, affecting the character and profile of the final distillate.

All of these variations in stills and condensers are purposeful and deliberate choices made by the distillery to create a wide range of Whisky styles. This commitment to diversity in production methods allows Yamazaki Distillery to produce a vast array of Whiskies, each with its distinct aroma, flavor, and character. The result is an impressive collection of unique and exceptional Japanese Whiskies that cater to a broad spectrum of tastes and preferences.

The Warehouses:

The warehouses at Yamazaki Distillery differ significantly from traditional Scottish warehouses. They are modern multi – storey buildings that cover vast areas, spanning several hundred meters. To accommodate the large quantity of casks, Suntory distributes them across various warehouses, including some located at Lake Biwa.

The casks used for aging Yamazaki Whisky mainly consist of ex-Bourbon casks, but they also utilize other types of casks, such as Sherry casks and Mizunara casks made from fresh Japanese oak. These diverse cask types contribute to the wide range of flavors and aromas found in Yamazaki Whiskies.

Yamazaki Distillery has its own cooperage, which boasts a long and storied tradition. In 1934, Gennojo Tateyama introduced the Western – style cooperage craft at Yamazaki, a previously unfamiliar art in Japan. He learned the trade by studying imported casks and through hands-on experience. His son Noboru followed in his footsteps, and later, his grandson Ryuichi continued the family tradition, further developing the style and techniques of the Yamazaki cooperage. The cooperage plays a vital role in maintaining the quality and integrity of the casks used for aging Yamazaki Whisky, ensuring that each cask contributes to the exceptional character of the final spirit.

History:

Shinjiro Torri’s plans to establish a Japanese Whisky distillery in the 1920s initially met with skepticism, but he was a seasoned businessman with experience in importing European wine and producing plum wine. To ensure a solid foundation for his distillery, Torri sent one of his workers, Masataka Taketsuru, to Scotland to learn the art of distillation. After three years of gaining experience in various Scotch Whisky distilleries, Taketsuru returned home with his newlywed Scottish wife, Rita.

Torri and Taketsuru embarked on a quest to find the perfect location for their Japanese distillery, focusing on areas with ample soft water supply. Torri preferred a spot at the foot of Mount Tenno between Osaka and Kyoto due to its logistical advantages, despite Taketsuru’s recommendation of the Hokkaido peninsula, which shared a similar climate to Scotland. Taketsuru later parted ways with Torri and established Nikka Whisky, building his distillery in Yoichi on Hokkaido.

In 1923, the Yamazaki Distillery was founded, and under the guidance of distillery manager Masataka Taketsuru, the first alcohol was produced in 1924. Torri’s company, initially called Kotobukiya, was later renamed Suntory in 1929, a reference to Torri’s Japanese title Torri-san.

Suntory faced initial challenges when its first Whisky, ‘Suntory White’, was overly peaty and not well-received by the Japanese palate. To cater to local tastes, Suntory shifted its focus, creating less smoky and fruitier Whiskies, which eventually led to the company’s success.

In 1932, Suntory released its first Blended Whisky, crafted from the company’s malt and grain Whiskies, as well as Scotch Single Malts. The distillery’s first Single Malt Whisky, the Yamazaki 12 years old, was introduced in 1984.

The turning point for Japanese Whisky’s global popularity occurred when Suntory was named Distiller of the Year by Whisky Magazine in 2010. The recognition of Yamazaki Single Malt Sherry Cask as ‘Whisky of the year’ in Jim Murray’s Whisky Bible further fueled the international demand for Japanese Whisky, solidifying Suntory’s position as a leading producer of exceptional Whiskies.

Visitor Centre:

To inquire about the starting time of the English tour at the Yamazaki Distillery, you can call their contact number, which is usually provided on their official website or any other promotional materials. You may want to ask for the specific time and availability of the English tour on the day you plan to visit.

During the 90-minute tour, the distillery staff will explain all the steps involved in Whisky production. Please note that the tour, which includes a dram of Yamazaki Whisky, used to be free but now costs 1,000 Yen per person. Additionally, participants must be 20 years or older to join the tour.

For a more comprehensive tasting experience, you can visit the Yamazaki Whisky Museum, but please be aware that there may be a charge for this tasting.

It’s important to note that since January 2016, reservations have become obligatory not only for the tours but also for visiting the Whisky museum. So, before planning your visit, make sure to book your spot in advance to secure your place on the tour and to avoid any disappointment due to limited availability.

Opening hours of the visitor centre and the shop at Yamazaki Distillery:
10 am – 4:45 pm

Guided tours are offered between
10 am and 3 pm

Visitor information:

Yamazaki Distillery
Yamazaki 5 – 2 – 1
Mishimagun
Shimamotocho
Osaka
618-0001
Tel: +81(0)75 962 1423