The Birth of Japanese Whisky from Yabu Distillery to the World
Whisky produced by Harmonizing Inherited Technology
with Innovative Technology
Whisky produced by Harmonizing
Inherited Technology
with Innovative Technology
Factory Manager
Factory Manager
Biography
Born in Osaka in 1981.
From 2000 to 2010, enrolled for a major liquor retailer for 10 years.
Worked as a store manager for 10 years, actively expanding his knowledge of alcoholic beverages while managing all alcoholic beverages during his tenure.
From 2014 to 2022, 8 years as a warehouse supervisor for an all liquor wholesaler.
Under the technical guidance of Mr. Hosoi and Mr. Shimizu, who supervise the distillation of whiskey, he received training at distilleries throughout Japan and accumulated experience, deepening his knowledge of the techniques, knowledge, and philosophy essential for whiskey distillation.
Supervision by a Leading figure in Japanese Whisky
Biography
Born in Osaka in 1960.Graduated from Kobe University, Faculty of Agriculture, Department of Plant Protection.
He completed Masters Degree in Agriculture at the Kobe University.
Formerly the director of the Technology Development Center of Nikka Whisky Co.
He now works as a Western liquor manufacturing technology consultant and painter after leaving the company.
During his tenure at Nikka Whiskey, he was involved in technical guidance at the Yoichi, Sendai, and Ben Nevis distillery, working in areas of blender, marketing and product development, and the development of wines, spirits, and other general alcoholic beverages.
In particular, Hosoi’s major focus was on the research and development in improving the quality of malt whisky.
He has conducted a comprehensive deductive verification of the scientific, sensory, and social background to solve the mysteries of the formation of various malt flavors.
In recognition of his achievements, he received the 2020 Western Alcoholic Beverage Technology Research Association Award.
He is an authority on the whisky industry in Japan and lectures at many seminars on whisky.
He is the Representative of Maruho Art Creation.
Technical instruction focused on whisky production in general and on the exploration and reproduction of Lost Scotch quality.
Biography
Doctor of Agriculture, Technical Manager of Winemaking.
Professional Engineer. (Bioengineering)
Born in 1948 in Tokyo.
In 1976, he completed his doctoral course at the Graduate School of Agricultural Science, University of Tokyo. In the same year,
he joined the company and worked at the Tokyo Research Institute.
Visiting researcher at the Geisenheim Wine Institute in Germany from 1981 to 1984.
From 1984, he served as the head of the research institute of SAINTS NEIGE WINE CO.
He later served as the General Manager of the Kyowa Hakko Alcoholic Beverage Development Department, General Manager of the Wine Business Department, and the Moji Plant Manager.
Since 1986, he has been the director of the Research Institute at St. Neige Wine Co.
Currently, Food & Beverage Tokyo Co., Ltd.
In addition to his knowledge of wine, he has a deep knowledge of all kinds of alcoholic beverages and is also a connoisseur.
1991 Received the Japan Brewing Association Technology Award.
In 2001, following the business integration with Asahi Breweries, served as Deputy General Manager of Asahi Breweries Product Planning Division (currently Marketing Division), Deputy General Manager of Asahi Breweries Liquor Division and Director of Wine Business Department, and Deputy General Manager of Food Research & Development Division.
The World’s first Craft Distillery to Employ Innovative Technology
A challenging mindset Creating a unique whisky 3 Particular topics
１．Innovative filtration method using Idemitsu Kosan’s patented technology.
Long-term storage in barrels of whisky is also one of the purposes of removing sulfur compounds over a long period of time.
Yabu Distillery uses a revolutionary filtration method before storage to selectively remove sulfur compounds, which are considered to be the cause of unripe smells in new whisky.
The volatilization inhibiting effect prevents the release of alcohol into the air, while at the same time reducing fuel and carbon dioxide emissions.
We have adopted this patented technology not only for quality, but also as an environmentally friendly distillery.
２．Advanced Technology to Create Aroma and Flavor
Wooden fermentation tanks were introduced and a third microorganism was applied in addition to the conventional yeast and lactic acid bacteria to change the flavor characteristics.
This is an advanced technology process was discovered from an entirely new perspective to produce differentiated aged flavors, and is used to produce differentiated, high-quality products.
３．Introduction of Frilli distillers
In recent years, distillers from Frilli of Italy have been introduced one after another in Scotland, the home of whiskey, because of their high reputation.
Yabu Distillery has decided to install this distillation machine because of its high quality ahead of other distilleries.
The World’s first Craft Distillery to Employ Innovative Technology
A challenging mindset
Creating a unique whisky
3 Particular topics
Long-term storage in barrels of whisky is also one of the purposes of removing sulfur compounds over a long period of time.
Yabu Distillery uses a revolutionary filtration method before storage to selectively remove sulfur compounds, which are considered to be the cause of unripe smells in new whisky.
The volatilization inhibiting effect prevents the release of alcohol into the air, while at the same time reducing fuel and carbon dioxide emissions.
We have adopted this patented technology not only for quality, but also as an environmentally friendly distillery.
Wooden fermentation tanks were introduced and a third microorganism was applied in addition to the conventional yeast and lactic acid bacteria to change the flavor characteristics.
This is an advanced technology process was discovered from an entirely new perspective to produce differentiated aged flavors, and is used to produce differentiated, high-quality products.
In recent years, distillers from Frilli of Italy have been introduced one after another in Scotland, the home of whiskey, because of their high reputation.
Yabu Distillery has decided to install this distillation machine because of its high quality ahead of other distilleries.
YABU DISTILLERY UPDATE
Yabu Distillery Time Lapse
