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Lieux whisky en Japan.

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Distillerie
Eigashima Distillery
Akashi, Japan
Whisky distillery of Eigashima Shuzo Co., Ltd. at Nishijima, Okubo-cho, Akashi City, Hyogo Prefecture, overlooking the Seto Inland Sea. The company is a historic sake brewery (current corporate form from 1888) that obtained a licence to produce whisky and other Western-style spirits in 1919; the present whisky distillery facilities date from 1984. Single malts are bottled under the White Oak and related labels. Weekday tours by reservation visit the whisky distillery, sake production areas and history museum; guidance is in Japanese with English handouts available. Business hours for the company office are weekdays; the site is closed Saturdays, Sundays and national holidays outside arranged tours.
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Distillerie
Chichibu Distillery
Chichibu, Japan
Malt whisky distillery of Venture Whisky Ltd. in Midorigaoka, Chichibu City, Saitama Prefecture. Founded by Ichiro Akuto and established in 2007, with production beginning in 2008; the company’s principal brand is Ichiro’s Malt. The site sits in Chichibu’s inland climate of hot, humid summers and cold winters. The distillery is not open to the general public for regular tours; industry and press visits are by prior arrangement only, and an annual public open day has been held in connection with the Chichibu Whisky Matsuri.
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Distillerie
Akkeshi Distillery
Akkeshi, Japan
Japanese whisky distillery in Miyazono, Akkeshi-cho, eastern Hokkaido, owned by Kenten Jitsugyo Co., Ltd. Distillation began in 2016. Official materials state that equipment—including onion-shaped straight-head pot stills, a semi-lauter mash tun and shell-and-tube condensers—was supplied and installed by Forsyths of Scotland; washbacks are stainless steel without temperature control. Process water is drawn from the Homakai River upstream of the Oboro River in wetland habitat. Maturation uses dunnage warehouses plus a racked warehouse completed in February 2018 beside Akkeshi Bay, with casks including bourbon, sherry and mizunara. The cool, foggy climate near the Bekanbeushi Wetland (Ramsar site; Akkeshi-Kiritappu-Konbumori Quasi-National Park designated 2021) is central to the distillery’s stated character. General public walk-in tours are not offered; limited guided visits are arranged through designated local partners.
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DistillerieFermé
Kanosuke Distillery
Hioki, Japan
Craft whisky distillery of Komasa Kanosuke Distillery Co., Ltd. at Hiyoshi-cho, Hioki City, Kagoshima Prefecture, facing the East China Sea near Fukiagehama Beach. Established in November 2017 by the Komasa family (Komasa Jyozo, rice-shochu makers since 1883) and named for second-generation master distiller Kanosuke Komasa; fourth-generation Yoshitsugu Komasa leads the whisky project. Official materials highlight three pot stills with distinct neck shapes and lyne-arm angles, extended fermentation, and maturation in varied sites—including re-charred shochu casks—under strong seasonal temperature swings and sea breeze. Guided production tours by advance booking end with tasting at the Mellow Bar overlooking the East China Sea; the shop is open to visitors without a tour. Closed Mondays except public holidays.
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DistillerieFermé
Mars Tsunuki Distillery
Minamisatsuma, Japan
Hombo Shuzo’s Mars Tsunuki Distillery in Tsunuki, Kaseda, Minamisatsuma City, Kagoshima Prefecture—the birthplace of Hombo Shuzo. Constructed in 2016, it resumed malt whisky distillation in Kagoshima after 32 years and produces Single Malt TSUNUKI. Hombo describes a basin climate with hot summers and winters cold for Minami-Satsuma, shaped by the Kurata and Choya ranges, and more than a century of shochu craftsmanship on the same land. Visitors can view pot stills and a stone aging cellar (self-guided), and the former Hombo family residence “Hojo” (built 1933) operates as an adjacent cafe, bar and shop for paid tastings and exclusive products. An old distillation tower houses a Super-Aromaspa continuous still displayed as it stood until the early 1970s. Admission is free; groups of ten or more should reserve in advance.
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DistillerieFermé
Mars Komagatake Distillery
Miyada, Japan
Hombo Shuzo’s malt whisky distillery at Miyada Village, Kamiina District, Nagano Prefecture, at the foot of Kiso Komagatake in the Central Alps at 798 m elevation. Established in 1985 as Mars Shinshu Distillery (equipment relocated from Yamanashi); distillation was suspended from 1992 and resumed in 2011 after 19 years. Renamed Mars Komagatake Distillery on 1 March 2024 to align with the Single Malt KOMAGATAKE brand. Hombo describes slow maturation in misty forest conditions and sells Single Malt KOMAGATAKE plus other Mars whiskies, wine and beer at the visitor building. During the production season (typically late August through end of June) visitors can see mashing, fermentation and distillation from an observation passage; about July–late August is a maintenance period. Self-guided distillery tours and a bar/shop are offered; admission is free, tastings are charged. Groups limited to nine people.
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DistillerieFermé
Fuji Gotemba Distillery
Gotemba, Japan
Kirin Distillery’s Fuji Gotemba Distillery in Shibanta, Gotemba City, Shizuoka Prefecture, at the foot of Mount Fuji. Kirin states that operations began in 1973 on a site chosen for Fuji spring water, an average annual temperature around 13°C and frequent fog. It is a rare distillery that produces both malt and grain whisky and carries out the full process from mashing through bottling on one site. Visitor facilities include a theatre introduction, views of pot stills and grain-whisky stills, wooden washbacks, packaging, tastings (including Kirin Single Grain Japanese Whisky Fuji and Kirin Whisky Riku on the standard tour), a distillery shop, paid tasting corner, forest walk and rooftop observatory. Guided tours require reservation and a fee; the shop and exhibit areas can be used without a tour booking. Closed Mondays (open if Monday is a public holiday, then closed the next weekday) and over New Year.
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DistillerieFermé
Miyagikyo Distillery
Sendai, Japan
Nikka Whisky’s second distillery, established in 1969 west of Sendai in Miyagi Prefecture by Masataka Taketsuru to craft a more complex, refined whisky by blending different malt styles. Nestled between the Hirose and Nikkawa rivers in dense forest, it draws soft water from the Nikkawa River (from the Zao range). Pot stills with bulging necks and upward lyne arms are steam-heated, yielding floral, fruity Miyagikyo malt distinct from bold Yoichi. Coffey stills installed from the 1960s produce Coffey Grain and related spirits using traditional continuous distillation. The site was laid out to preserve trees and topography. A visitor centre, gift shop, warehouse viewing and free shuttle from JR Sakunami Station are available; guided tours require prior reservation.
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DistillerieFermé
Yoichi Distillery
Yoichi, Japan
Nikka Whisky’s first distillery, founded in 1934 in Yoichi, Hokkaido, by Masataka Taketsuru after he sought a cool climate, crisp air and fresh water similar to Scotland. At the base of the Shakotan Peninsula, facing the Sea of Japan and fed by the Yoichi River, the site uses straight-head pot stills with downward lyne arms and traditional direct coal-fire heating—the method Taketsuru studied at Longmorn—producing bold, rich Yoichi malt. Nikka notes that coal-fire distillation is rarely seen worldwide today. On-site coopering began here when Taketsuru invited beer-barrel coopers to make whisky casks. Visitors can book guided facility tours (Japanese) or visit the Nikka Museum, distillery shop and Rita’s Kitchen without a production-area reservation.
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DistillerieFermé
Hakushu Distillery
Hokuto, Japan
Suntory’s second malt whisky distillery, established in 1973 in the forests of Hakushu-cho, Hokuto City, Yamanashi Prefecture, at the foot of the Japanese Southern Alps—half a century after Yamazaki. House of Suntory describes it as one of the few Japanese whisky distilleries at an elevation of 700 metres or more. Soft mountain water from rain and snowmelt via Mt. Kaikomagatake feeds production; wooden washbacks are used at fermentation, and a variety of pot stills and casks yield single malts reflecting the cool, humid forest climate. A visitor centre, whisky museum, shop and guided tours are offered; advance reservations are required for all visitors.
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DistillerieOuvert
Yamazaki Distillery
Shimamoto, Japan
Japan’s first and oldest malt whisky distillery, established in 1923 by Suntory founder Shinjiro Torii at Yamazaki on the outskirts of Kyoto (Shimamoto, Osaka Prefecture). Suntory describes it as the birthplace of Japanese malt whisky, chosen for soft water and a climate suited to long maturation. Craftsmanship combines multiple process elements to create a wide variety of malt spirits for the Yamazaki single malt and other Suntory whiskies. The visitor experience includes the Whisky Museum (part of the site since the founding era), guided production tours and a whisky library. Reservations are required for tours.