This is the third in the W series from Gaiaflow Shizuoka Distillery.
This is the counterpart to the “Pot Still K Pure Foreign Barley First Edition” released in March 2023, and is composed of 100% Japanese barley and distilled in the “W” wood-fired distiller. This Japanese whisky is made exclusively from bourbon barrel-aged whisky.
It will be released in late May. The price is 18,150 yen and the release is limited to 2,500 bottles.
“Pot Still K and Pot Still W” are now available as first releases in “Japanese barley and foreign barley,” respectively.
As of May 12, there is no information about lottery sales, but the products released so far have been sold by lottery through the mail magazine of the mail order site “WHISKY PORT“. There may be an announcement this time as well. We recommend that you register for the mail magazine in advance. Click here to register as a member.
1. Single Malt Japanese Whisky Shizuoka Pot Still W Pure Japanese Barley First Edition
Since last year, Shizuoka Distillery has been releasing items separated by first distillation (the distillation machine that performs the first distillation) and the region of origin of the raw barley: pure Japanese and pure foreign with steam-heated distillation machine K, and pure foreign with wood-fired direct heat distillation machine W.
The long-awaited combination of wood-fired distillation and Japanese malt has been realized. The mellowness of the wood-fired distillation blends with the delicate and light flavor of the Japanese malt to create a single malt with a gentle and expansive taste.
In order to preserve this flavor, we have blended only the original spirit matured in ex-bourbon casks. Please enjoy this unique whisky in the world.
|Single Malt Japanese Whisky Shizuoka Pot Still W Pure Japanese Barley First Edition
|Single Malt Japanese Whisky
|Malt (made in Japan)
|Number of bottles sold
|2,500 bottles (sold in Japan)
|Number of bottles
|Suggested retail price: 18,150 yen (tax included)
Gaiaflow Shizuoka Distillery
|Gaiaflow Distilling Co.
2. Distiller “W
The distillation unit, called “W”, which means woodfired, is a unique feature of the Shizuoka Distillery and is one of the few distillers in the world that uses an open wood fire as its heat source.
The wood used as fuel is thinned coniferous wood overflowing from the rich mountain life of Shizuoka. Local kikori, or woodcutters, chop the wood by hand one by one. The wood is used as fuel to distill whisky.
Gaiaflow, which has its roots in the renewable energy business, has brought back to life a distilling technique that is more than 200 years old.
While indirect heating by steam reaches temperatures of about 150 degrees Celsius, direct wood-fired distillation reaches temperatures as high as 800 degrees Celsius. Heating at such high temperatures produces sake with a rich, powerful, and pleasantly aromatic flavor.
3. Other single malts from Shizuoka Distillery
3-1. Single Malt Whisky Shizuoka Pot Still W Pure Foreign Barley First Edition
70% of the malt used was Scottish peated malt, making it the first smoky type single malt for Shizuoka Distillery. The remaining 20% is non-peated malt from Scotland and 10% is malt for German beer (Pilsner), giving the beer a deeper and more expansive flavor.
W is the nickname for the one and only wood-fired distiller. Made primarily from Japanese barley malt, with Scottish peated malt and beer malt, it has a youthful, yet gentle aroma from three years of aging, a thick flavor characteristic of wood-fired distillation, a firm body and light smokiness, and a long, gentle finish.
- 1. Single Malt Japanese Whisky Shizuoka Pot Still W Pure Japanese Barley First Edition
- 2. Distiller “W
- 3. Other single malts from Shizuoka Distillery
- Lastly: Recommended Books on Japanese Whisky
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.
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
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.
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.
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.