The third release in the Core Series from “Shindo Distillery” in Asakura City, Fukuoka Prefecture, is now available. Here’s an introduction along with a product review.
“Shinozaki” is a long-established sake brewery in Fukuoka Prefecture with a history dating back to the Edo period. The “Shindo Distillery” began operations in August 2021.
As the name suggests, the Core Series we’re introducing today represents Shindo Distillery’s journey of innovation—a collection crafted with meticulous attention to detail around core, profound themes, specifically for whisky enthusiasts.
1. Photos of the Bottle and Label
SHINDO EXPERIMENTAL FOR CORES.03
2. Features of SHINDO EXPERIMENTAL FOR CORES.03
1. About “EXPERIMENTAL FOR CORES”
Based on our philosophy, “THE QUEST FOR THE ORIGINAL” (the pursuit of originality), we developed the single malt Japanese whisky “SHINDO EXPERIMENTAL 01” in 2025 with the aim of offering the very best we could create at that time, always approaching it as challengers.
Building on that foundation, “SHINDO EXPERIMENTAL FOR CORES” represents the next evolution—a product where we’ve poured our dedication into a deeper theme to elevate the original. True to its name, it is dedicated to the most dedicated whisky connoisseurs, showcasing the unique journey of our challenges.2. About “EXPERIMENTAL FOR CORES.03”
- Exploring New Forms of Expression
- Engaging with AWO New Casks
- The Profound World of Aging and Blending
We developed “CORES.03” around these three themes. What we value most in this series is the philosophy of “making whisky even more enjoyable.” We aim to provide fresh surprises and joy through whisky.For this third installment, we’ve centered our development on new American white oak (hereinafter AWO) barrels—a first for both the EX and CORES series. By incorporating the fresh, green character of new AWO barrels as an element of expression, we aim to broaden the scope of our vatting. That is the vision we’ve infused into this release.
AWO is a relatively familiar wood species for whisky aging barrels. In particular, barrels previously used for bourbon are prized for their ability to provide gentle aging and impart the distinctive vanilla-like aroma characteristic of AWO.However, for this release, we focused on another appealing aspect of AWO: the pleasant, fresh, coniferous green aroma derived from terpenes. We anticipated that this would further expand the range of expressions possible during blending. It is important to note, however, that terpenes (such as α-pinene,kajinen, etc.) are eluted into the alcohol from the resin layer much earlier than vanillin, which is found in the deep lignin decomposition layer. Consequently, with new barrels, if the timing of removal from the barrel is not carefully judged, the raw spirit can become unbalanced with an excessive woody aroma, making it difficult to work with during blending.
Therefore, it is necessary to wait until vanillin and tannins have been extracted to an appropriate degree and the immature aroma present in the new make has dissipated. Our distillery was also gauging this timing, and around the three-year mark, we began to see signs of change.We had reached a stage where a moderate balance was achieved between the green, forest-like aromas and the sweet, vanilla-like notes, and we could sense that the immature aromas derived from DMS were gradually subsiding. Thus, after waiting four years for maturation, we finally began using the AWO new-oak barrel-matured spirit.
For the blending, we used 24% AWO new-cask-aged unpeated spirit (aged 4 years) as the base, along with 36% bourbon-cask-aged peated spirit, and (all of the following are unpeated spirits) 14% seasoned sherry-cask-aged spirit (aged 4 years),12% bourbon cask, 6% new Mizunara cask, 4% Oloroso sherry cask, and 4% cognac cask.
The green AWO new casks, when exquisitely blended with the slightly restrained peat, not only prevent the whisky from feeling young but also emphasize nuances of earth and moss, expressing a flavor and aroma that evokes standing amidst the deep valleys and rolling hills of Scotland.
Meanwhile, the woody aroma derived from lactones—reminiscent of agarwood—imparted by the small amount of Mizunara added during vatting, along with the sweet aroma of the Shindo base spirit, adds warmth to the flavor.Combined with the rich vanilla aroma and the fruitiness of the sherry casks, the flavor harmoniously blends sweetness with smokiness, brilliance, and a bitter calm, resulting in a mature and well-rounded taste.
The AWO new-oak cask, which possesses a refreshing green note on its own, not only offers us new possibilities for expression but also provided a glimpse into the depths of the world of aging and blending—demonstrating that, depending on how it’s used, it can also convey a mossy green character. We invite you to savor this expression while appreciating the care we’ve taken in the blending process.
2-1. Tasting Notes
| Aroma | Bamboo leaves, grape skins, caramelized nuts, coconut, smoked butter |
| Taste | Vanilla pancakes drizzled with maple syrup, steamed cheese buns, cardamom and cinnamon |
| Finish | Centered around a rich sweetness, with lingering notes of smokiness and warm spices |
2-2. Product Specifications
| Alcohol Content | 50% |
| Category | Single Malt whisky |
| Cask Types | AWO new-oak cask-matured unpeated spirit (4-year maturation) 24%, bourbon cask-matured peated spirit 6% (all of the following are unpeated spirits): seasoned sherry cask-matured spirit (4-year maturation) 14%,12% in Bourbon barrels, 6% in new Mizunara oak barrels, 4% in Oloroso sherry barrels, 4% in Cognac barrels |
| Volume | 700 ml |
| Number of Bottles Sold | Unknown |
| Suggested Retail Price | 13,200 yen (tax included) |
| Release Date | September 2026 |
3. Awards
No awards have been received to date.
4. List Price and Online Prices
4-1. Manufacturer’s Suggested Retail Price
| Product Name | SHINDO EXPERIMENTAL FOR CORES.03 |
| Volume | 700 ml |
| Suggested Retail Price | 13,200 yen (tax included) |
4-2. Resale Price on Mercari
We were unable to confirm the resale price on Mercari at this time. (*As of September 16, 2026)
4-3. Winning Bid Price on Yahoo! Auctions
On Yahoo! Auctions, the item was sold at the list price. (As of September 16, 2026)
4-4. Rakuten, Yahoo! Shopping, and Amazon
You can also purchase the item at the list price on these online retailers. (As of September 16, 2026)
4-5. Prices at BAR Shinkai
At “BAR Shinkai,” operated by this site, we also serve small portions, such as45 ml for 3,960 yen, 30 ml for 2,640 yen, and 15 ml for 1,320 yen.
5. Manufacturer
Shinozaki Co., Ltd.
| Headquarters Address | 185 Hiramatsu, Asakura City, Fukuoka Prefecture 838-1303 |
| Distilleries Owned | Shindo Distillery, Asakura Distillery |
6. Distillery Information
Shindo Distillery (SHINDO DISTILLERY)
| Location | 626-1 Hiramatsu, Asakura City, Fukuoka Prefecture 838-1303 |
| Start of Operations | 2021 |
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Based in Asakura City, Fukuoka Prefecture, Shindo Distillery is a whisky venture launched by Shinozaki Co., Ltd., a long-established brewery with a history of over 220 years known for products such as the amazake “Kunikiku” and the barley shochu-based liqueur “Asakura.”
The distillery began operations in August 2021. Situated on a vast 5,500 tsubo site, it began producing whisky as Fukuoka Prefecture’s first craft whisky distillery.
The philosophy underlying it all is [THE QUEST FOR THE ORIGINAL].
Rather than simply replicating existing whiskys, Shindo Distillery’s defining characteristic is its commitment to pursuing “what will become the new standard” by combining unique techniques and ideas with the traditional methods established by its predecessors.
When discussing Shindo Distillery, the most important aspect is its commitment to new make.
From fermentation through distillation, we place great emphasis on creating new make with specific flavor and aroma profiles.
In fact, Shindo Distillery incorporates its own special yeast into the fermentation process, using a unique yeast design to shape the flavor and aroma of the base spirit. Officially, the distillery explains that it aims to create a multi-layered base spirit containing multiple flavor components, with a “rich, sweet aroma (lactone aroma)” as the foundation, achieved through its proprietary yeast.
Currently, they strategically use both commercial yeast and their proprietary yeast, blending the resulting new make at the blending stage before casking—a distinctive production method not found at other distilleries.
True to its name, SHINDO LAB., the distillery is experimental and research-oriented—pioneering yet true to the classic tradition. It is truly a distillery that represents a new era of Japanese whisky.
For more details on Shindo Distillery, please see this article.
7. Summary
As the name suggests, this is a bottle aimed squarely at die-hard whisky enthusiasts—one that invites you to appreciate not just the simple fact that it’s “delicious,” but also the story behind it, from the base spirits and casks to the blending process itself.
Particularly impressive is the key AWO new cask. Rather than simply pushing the green aroma characteristic of new casks to the forefront, the blend combines spirits from various casks to retain the sweet, full-bodied flavor derived from lactones—a hallmark of Shindo Distillery.
It’s also a whisky that piques your curiosity, inviting you to explore its various flavors and aromas as you taste it.
It showcases the kind of experimentation only possible with Japanese whisky—which centers on relatively young, unaged spirits—and reveals new possibilities that have emerged after four years of aging.
This experimental single malt, which lets you enjoy both of these elements in a single glass, is truly representative of Shindo Distillery.
Click here for other products from Shindo Distillery (SHINDO LAB.) ↓
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.
