A new release from the “Pot Still W”Series, made with 100% Japanese barley,has been announced.
From the Shizuoka Distillery—part of the “Pot Still W” Series, which has won two awards at the WWA and prides itself on the combination of “Japanese barley and direct-fire wood-fired distillation”—we are pleased to announce the release of the “5-Year 100% Japanese Barley 2026 Edition, 50.5%.”
whiskys composed exclusively of spirit from a single wash still are labeled “Single Wash Still Whisky” (a term unique to Shizuoka Distillery) and released in limited quantities as part of the “Pot Still” series.
This release is the 2026 edition of the “Pot Still” series, which features limited production runs, and since it is made exclusively from Japanese barley, it has been named “Pot Still W 100% Japanese Barley.”
1. About Shizuoka “Pot Still W” 5 Years 100% Japanese Barley 2026 Edition 50.5%
Product Overview
| Alcohol Content | 50.5% |
| Volume | 500 ml |
| Aging Period | 5 years |
| Suggested Retail Price | 13,948 yen (Base Price: 12,680 yen) |
| Release Date |
Late August 2026 |
2. What Is 100% Domestic Barley Whisky?
When the company was founded in 2015, Shizuoka Distillery was the only distillery in Japan to declare its goal of “producing Whisky using 100% locally grown barley.”
With support from local farmers, relevant organizations in Shizuoka Prefecture, and the JA (Agricultural Cooperatives), barley cultivation in Shizuoka began from scratch—literally starting with securing seed barley.At Shizuoka Distillery, we focus not only on producing single malt Whisky (made exclusively from spirit from a single distillery) but also on the distinct flavor profiles created by our first-run stills.For this reason, they label whiskys composed exclusively of spirit from a single wash still as “Single Wash Still W whisky” (*a term unique to Shizuoka Distillery*) and release them in limited quantities as part of the “Pot Still” series.
This release is the 2026 edition of the “Pot Still” series, which features limited production runs; since it uses only domestically grown barley, it has been named “Pot Still W 100% Japanese Barley.”
2-1. About Japanese Barley
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Since production began in 2016, the Shizuoka Distillery has used Japanese barley.
We have been mashing the barley separately by growing region to craft Whisky that reflects the terroir.There was a long-held belief that “differences in flavor based on the barley’s region of origin have almost no effect on the taste of the Whisky.” Questioning this, Shizuoka Distillery embarked on a unique initiative crafting Whisky using only Japanese barley.
In fact, not only Japanese Whisky but also most malt Whiskys produced around the world do not specify the origin of their barley.Furthermore, because Japanese barley has a low yield and is expensive, it has rarely been used in Whisky production, which requires large quantities of malted barley.
When we actually distilled it, we found that Whisky made exclusively from Japanese barley has a delicate flavor distinct from that of Whisky made with foreign barley.As the Whisky has aged, this difference has become even more pronounced. For this reason, we release our products categorized by barley origin as “Japanese Barley” and “Foreign Barley.”
Please enjoy this extremely rare Whisky made from Japanese barley.
2-2. About the “W” and “K” Distillers
Left: W (direct-fired wood-fired still); center: S (re-distillation still); right: K
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A hallmark of the Shizuoka Distillery is its distillation still, which uses a direct wood-fired heat source—a rarity even on a global scale—and is called “W,” short for “Wood-fired.”This still combines a copper still manufactured by Forsyth in Scotland with a furnace custom-built by a Japanese pizza oven craftsman.
While indirect heating with steam reaches temperatures of around 150°C, direct wood-fired heating reaches a high temperature of 800°C. Heating at such high temperatures produces a base spirit with depth, strength, and a pleasant, aromatic character.
The firewood used as fuel consists of thinned timber from coniferous forests, a byproduct of the sustainable management of Shizuoka’s lush mountains. By utilizing wood that would otherwise have limited use, we are also contributing to forest conservation efforts.The wood, harvested from mountains managed by local loggers, is dried on the distillery grounds and processed into firewood.
During distillation, firewood is added approximately every 15 minutes to maintain a flame that is optimal for the process. We arrived at our current method through repeated trial and error.
In the “Pot Still” series—a limited release from the Shizuoka Distillery—we produce spirits distinguished by the unique characteristics of our “first-run stills.”
The “K Series” uses Distillation Still K (pictured right), which was relocated from the now-closed Karuizawa Distillery. It produces a base spirit with a vibrant, light, and fruity flavor.
This legendary still was used at the Karuizawa Distillery, which closed in 2011 to much regret. It was relocated to the Shizuoka Distillery, where it has been in operation since the distillery’s founding in 2016.
It features a lantern-shaped head and a long, slender line arm rarely seen elsewhere—a design that creates the distinctive flavor of the “K Series.”
Please also see the information on Gaiaflow Shizuoka Distillery below ↓.
3. Awards at the WWA
3-1. WWA 2024
“Shizuoka Single Malt “Pot Still W Pure Japanese Barley First Edition,” the first entry from Shizuoka Distillery in the WWA, won a Gold Medal and was named Category Winner (top prize in its category) in the Japan Region Single Malt/Small Batch category, Non-Age Statement division, during the First Stage.
Furthermore, in the Second Stage, it was honored with the top prize in Japan for the Small Batch Single Malt category.
3-2. WWA 2026
For the third consecutive year, “Pot Still W Pure Japanese Barley 2025 Edition, 5-Year Barrel,” made with Japanese barley, won a Gold Medal (at WWA 2025, the award went to Pot Still K Pure Japanese Barley ).This marked the second time “Pot Still W Pure Japanese Barley” has achieved the distinction of winning a Gold Award.
This result reflects the comprehensive recognition of Shizuoka Distillery’s ongoing exploration to express the distinct characteristics of each element—the still, the barley’s place of origin, and the aging environment—through its products.
4. Release Information
Gaiaflow Single Malt Japanese Whisky
Shizuoka “Pot Still W” 5 Years
100% Japanese Barley, 2026 Edition, 50.5% ABV Scheduled for release in late August.
It will be available for purchase at liquor stores nationwide and through the online retailers listed below.
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.
