The Owner's Barrel Experience

Recently, we could welcome one of our Owner’s Barrel owners to the distillery to have a special experience with us.

Hey, I’m Casey. Welcome to our newsletter, sharing the startup journey of Kamui Whisky K.K. We’ve been busy, but when we aren’t overwhelmed, we’ll share a story as we craft up a whisky distillery on a remote, volcanic island in the most northern part of Japan.

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Recently, we could welcome one of our Owner’s Barrel owners to the distillery to have a special experience with us.

The owner’s from Bar Tasokare in Sapporo were one of the first believers in us here at Kamui Whisky K.K. They bought one of the very first Owner’s Barrels of this, our first inaugural season.

Happy faces. Bar Tasokare owners with our head and senior distiller. Photo credit: Bar Tasokare.

They were also super flexible with us.

It’s been a real challenge for our team to get distilling operations to be consistently sustainable.

As we made the first batches, we encountered all kinds of problems. Boiler problems, water pressure issues, pipes clogged, filter issues with the Mash Tun, and a bunch more. The team’s patience was deeply tested. Frustration was palpable in the air. But, through teamwork, and the leadership of Javier, our head distiller, we could overcome each obstacle and put our special whisky into barrels for aging.

Bar Tasokare’s patience with us as we moved the schedule around back and forth was much appreciated. We were struggling to forecast operations in our first couple of months of distilling. They flew up to Rishiri on, virtually, a moments notice. A good time was had. A special memory made.

Filling Their Own Barrel

Bar Tasokare owner, Misa-san, filling her own barrel. A Four Roses, x-bourbon barrel was selected for their barrel for aging. Photo credit: Bar Tasokare

Dating and signing the Bar Tasokare Owner’s Barrel. Photo credit: Yasu Hirayama

原酒 Tasting

Javier, our Head Distiller, personally getting things ready for the fresh, new make whisky tasting. Photo credit: Bar Tasokare

Javier sharing tasting notes. Passionately explaining the background and complexity of the flavours. Photo credit: Bar Tasokare

It wouldn’t be the full Rishiri Whisky experience without a gorgeous sunset. Photo credit: Bar Tasokare

This view after a couple of glasses of fresh whisky, happiness. Photo credit: Bar Tasokare

The 感想

“We believe your excellent new make must become super whisky when we open the cask several years later.

We could feel smooth, sweet, rich botanical flavor, like good grappa or tequila, with a roasty aroma.

I think this richness comes from dense wort and very strictly limited heart portion.”

- Bar Tasokare

fin

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Our Public Debut Next Weekend

Next weekend, 12/17 and 12/18, we will have a Kamui Whisky K.K. booth at the Japanese Whisky Fes in Tokyo.

Walk right past Suntory, skip the big boys, and come say hi. 神居原酒 will be available for tasting and purchase. We have only a very limited number of bottles available, just 200. Get there early!

Kamui Whisky @KamuiWhisky

Lovingly labeled and bottled by hand. 🫶 Our 神居原酒 goes on sale for the first time ever next week on 12/17 at whiskyfestival.jp/japanese2022/ Only 200 bottles available!!! 👑 2700円 + tax