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[Nikka Whisky] The catalog page for Japanese whisky is now open!

The second "Product List Catalog where Japanese Whiskey Can Be Bought" is Nikka Whisky. In addition to current products such as Yoichi, Miyagi Gorge, and Bamboo Cranes, limited editions are also introduced.
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[Limited to 100 lottery tickets] “Gaia Flow Shizuoka Blended M” to be released in late February

"Gaia Flow Whisky Blended M" scheduled to be released in late February 2022 will be sold by lottery for a limited number of 100 bottles from Gaia Flow Shizuoka Distillery.
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[Follow-up report] Whisky Festival 2022 Original Bottle Details Revealed!

Whisky Festival 2022, an exhibition and tasting event where whisky from all over the world will gather. More than 70 distilleries, liquor stores, bars, and other booths from Japan and abroad will exhibit their whiskies. Detailed information on the original bottles that will be sold by lottery at the event is now available.
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The 9th Chichibu Whisky Festival!

It's time again for the Chichibu Whiskey Festival! It's an online event, with whiskey distillery tours and a great raffle!
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Akkeshi Distillery becomes the first whisky distillery in Japan to receive HACCP certification.

Hokkaido Akkeshi Distillery has acquired HACCP certification for the first time in Japan whisky distillery. HACCP is a method devised in the Apollo program to ensure the safety of space food, etc., and has now spread around the world and has been adopted as an international food hygiene management method.
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 ICHIRO’S MALT(Venture Whisky) and Hombo Shuzo announce the launch of BLENDED MALTS USING SWAPPED STOCKS

This is the first time in Japan that blended malt has been commercialized by exchanging the stocks of the new spirit state.
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【February 16, 2021】Established the definition of Japanese whisky (Japan Spirits & Liqueurs Makers Association)

On February 16, 2021, the Japan Western Liquor Brewers Association established a definition of Japanese whiskey as a voluntary standard. The main content is that barley malt or grain is used as the raw material, saccharification, fermentation, and distillation are done in Japan, and the whiskey is packed in barrels and aged for at least three years.
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