[Released in early December 2022] Single Malt Japanese Whisky Shizuoka UNITED S First Edition

New Release
New Release
Shizuoka Distillery

Gaiaflow Shizuoka Distillery, Single Malt Whisky Vol. 6! “Single Malt Japanese Whisky Shizuoka UNITED S First Edition” will be released in early December. Successor to Contact S.

The “S” in the product name not only indicates that it is the successor to Contact S, but also stands for “Shizuoka,” “Spirits,” “Single Malt,” and “Sphere.”

The “fusion” is a blend of the heavy and powerful W and the fruity and light K, each aged for more than three years. The “S Series” will embody the Shizuoka Distillery’s style, which combines these two styles in a harmonious manner.

The product will be released in early December. The price is 9,845 yen, and the release will be limited to 5,000 bottles.

At this point, there is no information about the 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 for this release 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 United S First Edition

Original blend ratio 1:1 of two distillers (K and W)

Comment by Mr. Taiko Nakamura

“One year has passed since the first contact between whiskies W and K. The fusion of the two whiskies has deepened and evolved into United S.

Shizuoka Distillery has been nurturing whiskies produced from two different distillation methods: the direct wood-fired W and the indirect steam-heated K. The blending ratio of these whiskies has been improved by the use of a new distillation method, the “K” distillation method. The blend ratio of these two different distillation methods is now 1:1, which has been the goal of United S since the beginning. This whisky finally expresses the true nature of single malt Shizuoka. We hope you will enjoy the taste of the Japanese whiskey S, which deserves the word “one and only”.

Quote: [New product] “Shizuoka United S First Edition” is now available! | GAIAFLOW BLOG

Product name Single Malt Japanese Whisky Shizuoka UNITED S First Edition
By Sake Single Malt Japanese Whisky
Ingredients Japanese barley malt, Scottish malt (non-piped and peated), beer malt
Barrels Bourbon barrels, wine barrels, etc.
Number of bottles sold 5,000 bottles (sold in Japan)
Number of bottles 50%
Price Suggested retail price: 9,845 yen (tax included)
Manufactory Gaiaflow Shizuoka Distillery
Producer Gaiaflow Distilling Co.

2. “United S” in the product name

The “S” in the product name not only indicates that it is the successor to Contact S, but also stands for Shizuoka, Spirits, Single Malt, and Sphere.

 The “United” signifies a further evolution: the harmonization and fusion of the two original wines encountered in “Contact.”

 Its smooth and balanced flavor can be compared to a jade (sphere).
 The fruity and light distillate from the steam-heated distiller K forms the upper half of the sphere, while the heavy and powerful distillate from the wood-fired distiller W supports the lower half.

 The core ingredients are Japanese barley malt, Scottish non-peat malt, peated malt, and beer malt.

 The aging barrels are primarily first fill bourbon barrels, as well as wine barrels.

Reference: Shizuoka United S – Shizuoka Distillery | Shizuoka Distillery | Shizuoka Whisky

3. Other Single Malts from Shizuoka Distillery

3-1. Single Malt Japanese Whisky Shizuoka POT STILL W 100% Imported Barley First Edition

70% of the malt used was Scottish peated malt, the first smoky type single malt for Shizuoka Distillery.


3-2. Single Malt Japanese Whisky Shizuoka POT STILL K 100% Japanese Barley First Edition

100% Japanese barley malt is used in the raw malt. Due to the potential of Japanese barley in whisky flavor and the importance of terroir (local character) as a Japanese sake, we dare to use high cost Japanese barley malt for this whisky.


3-3. Single Malt Japanese Whisky Shizuoka Contact S

Shizuoka Distillery uses two first distillers, K (a distiller transferred from the Karuizawa distillery) and W (a wood-fired distiller), to produce two different types of original spirits with different characteristics. Contact S” is the first single malt that blends both of these original spirits.

Review: Single Malt Whisky Shizu...
Shizuoka Distillery uses two first distilleries, K and W, to produce undisseled sake with two different personalities. &...

3-4. Single Malt Whisky Shizuoka Prologue W

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 its three-year aging, a thick flavor unique to wood-fired distillation, a firm body and light smokiness, and a long, gentle finish.

W is the nickname for the one and only wood-fired direct-fired distiller. There are only a few open-flame distillers in ...

3-5. Single Malt Whisky Shizuoka Prologue K

Over 50% Japanese barley malt is used, vatting the original malt from England and Canada. It has a woody flavor with a light peaty aroma and a pleasant aftertaste.

[Review] Gaia Flow Single Malt W...
Released on December 19, 2020 from Gaia Flow Shizuoka Distillery. More than 50% Japanese barley malt is used.

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".

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