[Crowdfunding] Hishida Distillery “The Former Tanoura Junior High School Matured Warehouse Project

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Hishida Distillery

Kagoshima TENSEI Shuzo’s “Hishida Distillery” is crowdfunding. A project is underway to revive the local Tanoura Junior High School, which has been closed down, as a maturing distillery. The outline of the distillery and the returns are introduced.

This is the second time for Hishida Distillery to conduct a crowdfunding project. Last time, the target amount of 3 million yen was raised through “MAKUAKE” and the amount was almost tripled. This time, the distillery will be expanding its aging cellar.

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1. What is Hishida Distillery?

TENSEI Shuzo is a Kagoshima shochu distillery that has been making shochu since 1901. Then, in October 2022, the company started a whiskey business, Hishida Distillery, in an effort to rebuild the company. Currently, the company is distilling whiskey using distillation technology cultivated through shochu production.

Company NameTensei Shuzo Brewery Co.
Address1270 Hishida, Osaki-cho, Soo-gun, Kagoshima 899-7301

1₋1. Distillery Features

The water that flows through Hishida is said to be one of the softest in the prefecture, originating from “Fugendo Yusuigen,” which was selected as one of the 100 best waters in the Heisei era. In search of this water, there were more than 20 sake breweries in the area during the Meiji period (1868-1912). Today, there is only one shochu brewery in Hishida, and it is striving to develop high-quality products by combining the techniques it has cultivated throughout its history with new brewing methods.

We decided to start this project because we believe that we can make the best use of the shochu-making know-how we have accumulated over 120 years and the excellent water in this area for whiskey, which is the same distilled liquor as shochu. We aim to produce whiskey unique to this region by taking advantage of the quality of the soft water that flows through the Hishida area.

Quote: TENSEI Shuzo’s whisky business “Hishida Distillery” is born. Whisky production using the 100 best waters of Heisei era will start.

2. return goods

The return items for the Hishida Distillery crowdfunding campaign are as follows.

For more information on how to apply and for more details on the return items, please visit the crowdfunding site ” CAMPFIRE”.

7,000 yenNewborn Malt Cherry Cask Aged 200ml x 1 bottle
Newborn Grain Bourbon Barrel Aged 200ml x 1 bottle
8,000 yen ① (1)Newborn Malt, aged for 500 days in Cognac barrels 500ml
8,000 yen (2)Newborn Malt, aged 500 days in new American white oak barrels
15,000 yenOne cask ownership Tanoura Aged Cellar Aged
Single Malt Whiskey PX Sherry Cask 700ml
18,000 yenSingle malt whiskey HOJUN bourbon cask finish cask aged 700ml
Authentic sweet potato shochu HOJUN bourbon cask finish 720ml 42%Alc
30,000 yenHishida Distillery & Ariake, Tanoura Aged Cellar Tour & Tasting Tour
*Date to be determined
500,000 yenRight to purchase American white oak (48L) barrel aged whiskey by the barrel
Sending of a cask owner certificate
Right to visit Tanoura Aged Cellar for free and check the condition of the casks
550,000 yenRight to purchase French oak cask (53L) barrel aged whiskey by the cask
Receive a cask owner certificate
Right to visit Tanoura Aged Cellar for free and check the condition of the casks
1,150,000 yenRight to purchase Sherry Oloroso cask (120L) by the cask
Receive a cask owner certificate
Free visit to Tanoura Aging Cellar to check the condition of the casks
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Lastly: Recommended Books on Japanese Whisky

If you want to learn more about Japanese whisky, which is a global trend, we highly recommend these books.

(1).Whisky Galore Vol.29 December 2021 issue

In the December 2021 issue of Whisky Galore, published by the Whisky Culture Research Institute, we report on 11 Japanese craft distilleries, including some that are open to the public for the first time, under the title of “Japanese Whisky Craft Frontline,” the first of three consecutive issues. Why did the popularity of Japanese whisky and the craft boom occur? We will examine with interviews. Chichibu Distillery / Chichibu No.2 Distillery / Mars Shinshu Distillery / Mars Tsunuki Distillery / Kanosuke Distillery / Hioki Distillery / Ontake Distillery / Osuzuyama Distillery / Kaikyo Distillery / Hanyu Distillery / Konosu Distillery

(2). Japanese Whisky as an Education for Business

This is a book written by Mamoru Tsuchiya, a world-famous whisky critic and representative of the Whisky Culture Research Institute, titled “Japanese Whisky as a Culture that Works for Business” .
The book covers the basics of whisky, the introduction of whisky to Japan, the birth of Japanese whisky, advertising strategies and the rise of Japanese whisky, and the current rise of craft distilleries. This is a book that summarizes Japanese whisky in a very easy to understand way.

(3). Whisky and I (Masataka Taketsuru)

Masataka Taketsuru, the founder of Nikka Whisky, devoted his life to brewing whisky in Japan. This is a revised and reprinted version of the autobiography of a man who simply loved whisky and talked about himself. The book vividly depicts the days when he went to Scotland alone to study as a young man and overcame many hardships to complete Japanese whisky, as well as his companion, Rita.

(4). A Letter of Challenge from a New Generation Distillery

Launching in 2019. With the world experiencing an unprecedented whisky boom, what were the managers of craft distilleries thinking and what were their thoughts as they took on the challenge of making whisky? This book tells the stories of 13 craft distillery owners, including Ichiro Hido of Venture Whisky, famous for his Ichirose Malt, who inspired the birth of craft distilleries in Japan.

(5). Whiskey Rising

This is the Japanese version of Whisky Risng, published in the US in 2016, with much updated content. Not only does it describe the history of Japanese whisky in detail, but it also includes data on all the distilleries in Japan, including the craft distilleries that have been founded in recent years. The book also includes descriptions of the legendary bottles that have been released, as well as information on bars where Japanese whisky can be found.

この記事を書いた人
Ryuhei Oishi

Bartender at bar Shinkai Toranomon, born in Hokkaido.
After working at a restaurant in Tokyo, became a certified sommelier by the Japan Sommelier Association.
I became interested in Japanese whiskey, of which he had little knowledge, and started working at bar Shinkai. I went to distilleries to talk to the distillers and joined JWD to share their passion and information as a bartender.

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