[Review] Kirin FUJISANROKU Nonchill Filtered BLENDE

Whisky Review
Whisky Review
Fujigotenba Distillery

The “non-chill filtered” process further evolves the delicious taste of the special “50° alcohol content” .
It will be released on March 22, 2016.

The non-chill-filtered method is a method of bottling whisky without cooling and filtration to keep the flavorful ingredients in the whisky. This method is mainly used for premium and limited edition products.


1. Manufacturer

Kirin Distillery Company, Limited

EstablishmentAugust 1972
Head office location970 Shibayuda, Gotemba City, Shizuoka Prefecture 412-0003, Japan
Owned distilleryFuji Gotemba Distillery

2. Distillery

Fuji Gotemba Distillery

Address970 Shibayuda, Gotemba City, Shizuoka Prefecture 412-0003, Japan
Start of operationNovember 1973

August 1972: Kirin Seagram Company Limited was established as a joint venture between Kirin Brewery Company Limited (Japan), JE Seagram Company Limited (U.S., at the time) , and Seavers Brothers Limited (U.K.).
November 1973: Fuji Gotemba distillery completed and production started.
February 1974: Domestic whisky “Robert Brown” launched.
July 2002: Changed the company name to Kirin Distillery Company Limited (became a wholly owned subsidiary of Kirin Brewery Company Limited).
September 2005: Domestic whisky Kirin whisky Fuji Sanroku Barrel-Ripened 50° and Kirin whisky Fuji Sanroku Single Malt 18 Years were launched.
March 2016: Release of Kirin whisky Fuji-Sanroku Blended 18 Year Old and Kirin whisky Fuji-Sanroku Barrel-Ripened 50°.
August 2018: Launch of “Fuji Sanroku Signature Blend” .
April 2020: Launch of Kirin Single Grain whisky Fuji

Located at the foot of Mt. Fuji, Kirin Distillery Company Limited’s Fuji Gotemba Distillery is one of the world’s rare whisky distilleries that handles the entire process from preparation to bottling of malt and grain whisky.
The distillery produces a wide variety of Kirin Group products, including whisky, mineral water, and canned chuhai, in a blessed natural environment with abundant underground water from Fuji, a cool climate, and fog that occurs frequently throughout the year.

February 2019, further future In preparation for the increase in whisky sales volume, the production facilities were expanded, with an investment of approximately 8 billion yen.
In order to produce a variety of malt whisky raw materials, we have doubled our raw material production capacity by installing four new small fermentation tanks and two series of four distillers, and increased our barrel storage capacity by approximately 20% by renovating and enlarging the barrel maturation room. The aim is to create a production system that can provide a stable supply of high-quality whisky in the future. The plant is scheduled to start operation in June 2021.

Reference: Kirin Distillery Company Limited official website

See also this ↓ for information on Fuji Gotemba Distillery.


3. Product name and photo

Kirin FUJISANROKU Nonchill Filtered BLENDED

4. Characteristics

50° alcohol by volume
In general, whisky is bottled at an alcohol content of 60 degrees or higher, matured, blended, and then watered to the product alcohol content during bottling. At this time, the alcohol content drops rapidly, and the flavor components that had been dissolved in the water are unable to dissolve completely and precipitate out.
Fuji Gotemba Distillery, the malt whisky is matured in barrels (small 180-liter barrels) at 50° alcohol by volume and one of the grain whiskys, which is the key to the flavor, is matured at 55° alcohol by volume.
We are particular about bottling* the whisky as close as possible to the state it was in when it was first released from the barrel, to contain the original flavor of the original whisky.

This means that there is little change in the degree of barrel aging and bottling, and little precipitation of flavor components.

4-1. Tasting Notes

AromaThe initial aroma is a harmonious combination of fruity barrel-aged scents and malt savory notes.
TasteIn the mouth, the complex intertwined aromas are slowly released. When rolled on the tongue, the flavors are mellow and sweet.
AftertasteThe deep aftertaste goes through the nose comfortably.

4-2. Product Specifications

Alcohol content50%
ClassificationBlended Whisky
Barrel typeBarrel type
Number of bottles soldNumber of bottles sold
Suggested retail price1,620 yen (tax included)
Release date

February 17, 2016

Awards received

No awards have been received at this time.

6. Price

6-1. Manufacturer’s suggested retail price

Kirin whisky Fuji Sanroku Barrel Aged Original Wine 50°C

Product nameKirin Fuji Sanroku Barrel-Ripened Original Wine 50°C
Suggested retail price1,620 yen (tax included)

6-2. Resale price on Mercari

The resale price on Mercari is Around 3,000 yen to 3,900 yen The resale price on Mercari is as follows. (*As of March 23, 2021)

6-3. Sold price on Yahoo Auction

The current price on Yahoo Auction is Lowest price: 2,400 yen, highest price: 3,980 yen, average price: 2,929 yen (*as of March 23, 2021)

6-4. Rakuten, Yahoo Shopping, Amazon

It is also sold at Around 4,000 yen to 4,500 yen (*As of March 23, 2021) 

6-5. Price offered at BAR Shinkai

At “BAR SHINKAI”, which is operated by this site, it is offered at 1 cup, 45 ml: 880 yen (tax included) (*as of March 23, 2021) Bar Shinkai, which is operated by this site, offers it at


7. Summary

“Fuji Sanroku Barrel-Aged Original Wine 50°” is suitable for drinking on the rocks or with water, but it is best to drink it with soda to show its true value. The high strength of the whisky, which comes from the high alcohol content and the density of the original whisky, is enhanced by the soda, and you can enjoy a bold highball that is hard to experience with other domestic whiskys.

Please check out our other articles on Kirin.




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.

新海 博之

Born July 17, 1981 in Kitahiroshima City, Hokkaido, Japan
After graduating from university, joined NTT Data Customer Service Corporation as a new graduate.
2010: Opened "Azabujuban BAR Shinkai" → 2016: Developed specialty "Yakuzen Curry" → 2018: Opened "Toranomon BAR Shinkai" and in 2019 "Shibadaimon BAR Shinkai" → 2020: Started web media "Japanese Whisky Dictionary".
We will daily communicate the appeal of Japanese whiskey as something we, as bartenders, can do.

新海 博之をフォローする
Japanese Whisky Dictionary