The oldest whisky distillery in Tohoku, Saburomaru Distillery, has a blender room and workshop room.
(Head office: Saburomaru, Tonami, Toyama; President, Master Blender: Takahiko Inagaki) has just opened a new blender’s room and workshop room at Saburomaru Distillery.
This will allow us to maximize the potential of the sake we have and create new and attractive products.
In the future, the adjoining workshop room will be utilized as a new value-added experience at the Saburomaru Distillery.
Through this high-value-added experience, we aim to provide visitors with an opportunity to learn about the blending techniques that are the essence of Japanese whisky and the world view of Saburomaru, the oldest whisky distillery in Hokuriku.
- 1.About the Blender Room and Workshop Room
- 2.Saburomaru Distillery Blender Room Design Concept
- ２‐1. Maintaining confidentiality and creating an open space
- ２‐2. Visual presentation with “glass cylinders
- ２‐3. Functionality as a laboratory and design as a “show space
- 2-4. A dignified space suitable for welcoming important guests
- 2-5. A design concept that embodies Japanese whisky, incorporating the “spirit of harmony
- 2-6.Architectural design of the blender’s room
- 3.Last but not least
1.About the Blender Room and Workshop Room
１‐1. the quintessential embodiment of Japanese whisky blending techniques
The blender’s room at Saburomaru Distillery
The blender’s room at the distillery is a top-secret place where the blenders involved in product design perform blending with their skillful techniques, and is truly the heart of the distillery.
１‐2. communicating Toyama’s unique craft smanship
Saburomaru Distillery Blender Room and Workshop Room
This time, the traditional woodworking technique of Toyama Prefecture called “Kumiko Zaiku (Kumiko work)” ( Tanihata Corporation, 1-7-3 Kami-Akae-cho, Toyama City, Toyama Prefecture) was employed, and the actual whisky barrel wood that had been aged in the past was reused.
It expresses the similarity between Kumiko, which is made by combining various parts, and whisky blending, which is composed of a blend of various types of original whisky.
In addition, the rich forest resources of Toyama and “monozukuri” techniques are fused together, such as the workshop table made of Quercus crispula from Nanto City. The architectural design design was created by Tomotsugu Yamakawa, an architect from Toyama Prefecture (see below).
Partitions made of Toyama’s Kumiko work
１‐3. strengthening Japanese whisky tourism and contributing to the local tourism industry
On March 27, 2025, an announcement was made by the Japan Western whisky Brewers Association and the Japanese whisky logo was officially set.
In addition to the enhancement of institutional aspects such as the establishment of laws and the introduction and dissemination of the logo, it is essential to conduct activities to communicate the individuality and background of the craft whisky distilleries scattered throughout Japan to people in Japan and abroad.
As a distillery that has been producing whisky for more than 70 years, Saburomaru Distillery will communicate its brand and commitment to whisky and strengthen the development of tourism through Japanese whisky while involving the local community.
Takahiko Inagaki, Manager & Master Blender, Saburomaru Distillery
2.Saburomaru Distillery Blender Room Design Concept
２‐1. Maintaining confidentiality and creating an open space
The blender’s room, originally a closed space, was designed to maintain confidentiality while opening to the outside. A workshop space where visitors can experience the blender’s skills through the blending of whisky was added, allowing visitors to experience the depths of blending.
２‐2. Visual presentation with “glass cylinders
At the center of the space is a “glass cylinder,” a fusion of traditional Japanese craftsmanship, Kumiko fittings, and glass.
By beautifully displaying the whisky bottles in this space, visitors are given a sense of excitement, and the space also functions as a laboratory.
Image credit: PRTIMES
２‐3. Functionality as a laboratory and design as a “show space
We adopted a design that maintains functionality while dispelling the image of an inorganic and tasteless laboratory. The materials and lighting were carefully selected to create a “show space” for the craft whisky production process, creating a place where visitors can experience the craftsmanship of the craft.
2-4. A dignified space suitable for welcoming important guests
The workshop space is made of precious local Quercus crispula wood used for whisky aging barrels. The warmth and tactile feeling of craft whisky are expressed through the use of this wood, creating a dignified space suitable for welcoming important guests.
Image credit: PRTIMES
2-5. A design concept that embodies Japanese whisky, incorporating the “spirit of harmony
We were conscious of creating a space that would combine the inherent elements of whisky as a Western-style drink with a sense of Japaneseness. While the overall design has a Western atmosphere, the materials and textures skillfully incorporate the essence of Japaneseness, and the design expresses a sense of tranquility and profundity reminiscent of the spirit of the tea ceremony. By combining the depth of Japanese whisky as a Western-style drink with the delicate craftsmanship of Japanese culture, we have created a space where the “aesthetic senses of East and West” are in harmony.
2-6.Architectural design of the blender’s room
Image Credit: PRTIMES
Tomotsugu Yamakawa, Architect
Representative Director, Collare Artisan Japan
Born in Toyama Prefecture. Graduated from the Department of Architecture, Faculty of Science and Engineering, Meiji University.
Runs Collare Artisan Japan, a creative group that creates new values with craftsmen in Inami, Nanto City, Toyama Prefecture, the largest town of wood carving in Japan, under the concept of “revitalizing the culture of artisan craftsmen.
He is also active as a creative director, producing “Bed and Craft,” Japan’s first inn where one can apprentice with a craftsman (certified as “Selected” by Michelin Key in 2012).
In 2012, he was selected by Forbes Japan as one of the 30 culture planners (cultural entrepreneurs under 45 years old) who are moving the world. He has received numerous awards, including the Japan Tourism Award from the Commissioner of the Japan Tourism Agency and the Good Design Award (Jury’s Special Award by Jura Iwasa).
3.Last but not least
Mr. Shinji Fukuyo, Suntory’s fifth chief blender, who is a legend, says
From Sunday night, the day before work, until Friday night, when the work day ends, I do not eat anything with a strong aroma, such as garlic,
I also try to keep the temperature and lighting of the space I am in as constant as possible, and lead a regular life as much as possible.”
I really admire his attitude of devoting even his personal life to blending.
Mr. Takahiko Inagaki of the Saburomaru distillery has also set up a room dedicated to blending, and his determination to put even more effort into blending and his attitude has made us look forward to the future whisky releases from the Saburomaru distillery.
The contents of the workshop are currently under consideration, so let’s look forward to it.
At that time, let’s definitely visit the distillery in Toyama.
