[Nagahama Distillery] Original Bottle Making Experience

Nagahama Distillery

Nagahama Distillery will hold an original bottle making workshop once a month starting in June.


1. Outline of original bottle production

Number of participantsLimited to 6 pairs per event (up to 2 people per pair)
Time2 hours from 15:00 to 17:00
Price50,000 yen including tax for making 6 bottles of 700ml

Customers can blend their own blend of four different types of sake in the ratio of their choice. (*Illustrations are for illustrative purposes only.)
The available raw materials for blending have not been disclosed yet, but it is likely that the contents will include overseas raw materials because of AMAHAGAN’s name.


Labels can be used by adjusting the size of photo data, illustrations, etc. Any words of your choice can be put in the red frame (2).



●One type of blend (6 bottles) can be created per pair.

●We will not adjust the layout, create or modify the design, etc. of the original label data to prevent problems. We will insert the label as per the submitted data.

●We prohibit the purchase of products on behalf of our company for commercial purposes and the resale of such products to third parties.

●We will ship only within Japan.

●We accept payment by bank transfer only.

●After receiving your order, the distillery will send you a payment information e-mail.

●If we do not receive your payment within 5 business days from the date the e-mail is sent, we will cancel your order.

●We will confirm the receipt of your order only after we confirm your payment.

●We will not accept cancellation after the payment is made.

●Please pay the bank transfer fee by the applicant.

●Please note that there will be tastings involving alcohol. Please come by public transportation. Pregnant women and those under 20 years old are not permitted to apply.

Reference: Nagahama Roman Beer Original Bottle Making Experience – Nagahama Roman Beer (romanbeer.com)

2. About Nagahama Distillery

Nagahama Distillery

Location14-1 Asahi-cho, Nagahama-shi, Shiga 526-0056
Start of operationNovember 1, 2016 (Heisei 28)

Nagahama Distillery, one of the smallest distilleries in Japan, is located in the northern part of Lake Biwa, Shiga Prefecture, and houses a craft beer brewery and a restaurant. Few distilleries, including major whisky distilleries, have restaurants attached to them, and when it comes to craft whisky distilleries, they are very rare.

The unique shape of the pot stills installed in the distillery reminds us of the very origin of whisky making.
Nagahama Distillery was originally a rice warehouse from the Edo period (1603-1868), and began making beer in 1996. Later, in 2016, facilities for whisky production were installed. The building has a vaulted ceiling, with a saccharification tank and distiller on the first floor, and a grinder and fermentation tank on the second floor.
There are two pot stills for first distillation and one for redistillation, and the heating system is an alambic type pot still shaped like an indirect steam gourd, a pot still often used for distilling brandy. Among Japanese craft distilleries, Nagahama Distillery is the only one currently using this alambic type pot still. One of the characteristics of this distillery is that it has the advantage of producing a clear, soft, and less cloying liquor.

Trial and error has been repeated between the establishment of the distillery and the present. Major changes include a change in the malt crush ratio and a change in fermentation time from 60 hours at the beginning to 72 hours now. Also, the number of distillers was increased from two to three. When the distillery was founded, the first distillation vessel had a capacity of 1,000 liters and the redistillation vessel had a capacity of 500 liters, but the redistillation vessel was also replaced, and all three distillation vessels are now 1,000 liters. Also, following the example of Scottish distilleries, the redistillation kettles are rarely cleaned. We have made many changes over the past four years since our founding.

We continue to make whisky in the spirit of “one brew, one barrel”.

Reference: Whisky|Nagahama Romantic Beer

Image credit: Nagahama Distillery Facebook

3. Past works of Nagahama Distillery

[Review] Single Malt Nagahama TH...
Japanese Whisky Single Malt Nagahama The First Batch. It is made from bourbon, sherry, and iraq quarter barrels distilled between 2017 and 2019, as well as raw ...
[Review] Single Malt Nagahama TH...
Four different types of aged spirits, including Oloroso sherry casks, KOVAL whisky casks, Islay quarter casks, and bourbon quarter casks from the 2019 distillat...
<数量限定!> シングルモルト長濱 ザ セカンドバッチ (The Second Batch) 50% 500ml 限定品 長濱蒸留所 シングルモルトウイスキー
[Review] Single Malt Nagahama TH...
Single Malt Nagahama THE THIRD BATCH has arrived from Nagahama Distillery, owned by Nagahama Roman Beer, after a seven-month absence, with FIRST BATCH released ...

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.

Misato Ushiwata

Born in Fukushima Prefecture.
She attended a university in Tokyo, where she studied brewing and other sciences while translating articles for the "Japanese Whisky Dictionary".

Misato Ushiwataをフォローする
Japanese Whisky Dictionary