The second single malt release from Kuju Distillery in Oita Prefecture. “Single Malt Kuju sora 2025”.
The theme of “Kuju’s sky” expresses the image of the changing seasons and their items.
This product is the first in the “sora” series from the Kuju distillery. From now on, this series will be released once a year.
What is the first product in this series?
1. Single malt Kuju sora 2025
The first product in this series will be released once a year.
The first item, “sora 2025,” will be released once a year,The first release, “sora 2025,” will be “at the end of summer, when the sun is just beginning to set and the first hints of autumn are in the air.According to blender Takeishi, it is “a somewhat dry orange.The first one had more “green” and “yellow” elements, but this blend reminds me of “orange” with its more colored fruit and the earthy, sun-drenched aroma in the peated base. The blend is said to be “orange” in color.This single malt is a careful blend of several matured wines, including peated wines. The fruity aroma of colored fruits, which is well developed up front, and the peat aroma, which comes out later in the blend, give it a sense of expansion. It is a single malt that has a complex and thick character, but also has a more multi-layered fruity character.Reference: Kuju Distillery official Facebook
1-1. Product Specifications
| Product name | Single malt Kuju sora2025 |
| Sake type | Single malt Japanese whisky |
| Ingredients | Malt Including peated |
| Types of Alcohol | Unknown |
| Number of bottles | Unknown |
| Degree of alcohol content | 50% (of the bottle) |
| Price | 12,800 yen (excluding tax) |
2. Distillery seminar
A tasting seminar including “Kuju sora2025” will be held in Oita.
The first Kuju distillery seminar in Oita will be held on November 15 (Sat) from 13:00 at Bar Mizutaya in Miyakomachi, Oita City, and Hiroshi Takeishi, the production manager and blender of “sora2025” will give a lecture before the release of “Single Malt Kuju sora2025” scheduled on November 26 (Wed). He will share the appeal of “sora2025” from the perspective of the brewery.In addition, you will be able to taste “sora2025” and two of its component wines, as well as new pot and cask samples, prior to its release. The participation fee is 1000 yen.For reservations, please contact Bar Mizutaya tel 097-534-5721.We look forward to seeing you there.Reference: Kuju Distillery official Facebook
３．About Kuju Distillery
| Name of Distillery | Kuju Distillery |
| Location | 878-0201 6426, Kuju Oaza, Kuju-machi, Taketa-City, Oita prefecture |
| Start of operation | February 2021 |
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Kyushu is located in Oita Prefecture. It is located at an elevation of approximately 600 meters above sea level and is surrounded by the cool climate and magnificent nature of the Kuju Highlands. Blessed with clean air and abundant spring water, the distillery was built in the belief that this is the perfect place to make whisky.
Kujyu Highland is located in the Aso-Kujyu National Park. The unique grassland is maintained by field burning and can be said to be under a special environment.
The water used is spring water from an abundant underground source.
The president, Mr. Utoda, received training at the Chichibu distillery, and the production manager, Mr. Takeishi, also received training at the Tsunuki distillery.
The distiller is a Scottish Forsyth company, and although malt is mainly imported, 10% of the barley used is grown in the prefecture.
Five Douglas fir wooden tanks are used for fermentation. Fermentation time is 5 days.
For more information about Kuju Distillery, please visit
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.
