The World’s First Yakusugi Barrel Whisky Challenge! What New Future for Distilled Spirits Does Kagoshima’s Long-Established Komaki Distillery Envision? | Field Report

Hello! I’m Hirai from the Public Relations Division.

What comes to mind when you hear “Yakusugi”? A World Heritage site, trees thousands of years old, an awe-inspiring presence… An unprecedented project is underway in Kagoshima Prefecture to use this treasure of Japan—Yakusugi—for aging barrels in spirits production.

SUNNY SIDE UP has been supporting the Komaki Distillery whisky project since 2023, and with the product finally launching this year, we attended the tasting event held on March 4. There, we witnessed the passionate challenge of a shochu brewery determined to preserve its traditions dating back to the Meiji era while surprising the world with whisky aged in Yakusugi barrels.

Innovation Continuing Since the Meiji Era: The Journey of Komaki Distillery in Satsuma-cho, Kagoshima

Komaki Distillery is a long-established distillery located in Satsuma-cho, Kagoshima Prefecture. Since its founding in 1909, it has continued uncompromising shochu production, creating spirits that consistently captivate fans, including traditional shochu “Isekichidon” and “Komaki,” as well as the sweet and floral “Beni Komaki” and the crisp, citrusy “Issho Bronze.”

We were greeted on-site by Komaki Isekichi, Executive Managing Director of Komaki Distillery (and production manager of Komaki Distillery). “It’s precisely because we have the techniques cultivated in the world of shochu that we can do new things,” he told the assembled media, his eyes filled with anticipation for the world’s first (*) whisky launching this winter.

*According to Komaki Distillery research: As of April 2026, as whisky aged in Yakusugi barrels (applies throughout this article)

An Encounter with Whisky as a “Universal Language”

“Originally, I was constantly thinking about how to sell shochu to the world,” says Komaki. During the COVID-19 pandemic, as he contemplated the future of the brewery, he arrived at the concept of “whisky.”

“There are many wonderful clear spirits around the world, such as soju and baijiu. However, from the perspective of people overseas, the reality is that it’s difficult to convey ‘What exactly is this spirit?’ That’s when I encountered whisky, which has strict universal rules. In other words, whisky is a universal language.

If we can convey through whisky that ‘We arrived at this flavor precisely because we’ve pursued Japanese shochu,’ people will become interested in shochu itself. I’m convinced it will serve as a powerful bridge to the world.”

Whisky production began in 2022 with this vision. Komaki designed the equipment himself.

“If I chose the same equipment as other manufacturers, it would be like making the same dish with the same cooking utensils. I wanted to pursue originality, so I selected all the equipment myself. A German-made mill (grinder), a mash tun (saccharification tank) created with an Osaka manufacturer, and a custom-made pot still (single distillation apparatus). For example, I deliberately changed the angle of the lyne arm extending from the still head. This produces the sake quality I’m aiming for.”

Furthermore, he applied techniques cultivated in shochu production, such as installing a propeller inside the pot still to stir and prevent the moromi from burning during distillation.

Awaiting Maturity in a “Stone Storehouse” Bearing Memories of the Bakumatsu Period

The stage for “aging,” which adds depth to the raw spirit, is also special. The raw spirit rests in a historic stone storehouse built in the late 1800s during the Bakumatsu period, before the founding of Komaki Brewery (currently under application for designation as an Important Cultural Property of Kagoshima Prefecture).

The exterior walls are covered with rare “Kajiki stone,” formed from pyroclastic flows approximately 600,000 years ago. This stone has excellent heat insulation and moisture retention properties, maintaining constant internal temperature and humidity—a “natural energy-efficient stone material.” In this historic environment, the whisky slowly mellows, developing profound maturity.

Bringing the Spirit of a World Heritage Site to the Barrel: Why Yakusugi Was Chosen

The centerpiece of this project is Japan’s first aging in Yakusugi barrels. Just as a certain beverage manufacturer once surprised the world with Japan’s native Mizunara oak, Komaki sought “a material only I can use in the Reiwa era.”

“The wall panels at my family home happened to be Yakusugi, so I’ve been familiar with that distinctive aroma since childhood. Yakusugi grows in harsh environments, so the trunk is extremely hard and rich in oils. I adopted its rare characteristics—strong resistance to disease and decay—for the barrels. If ordinary cedar barrels have a ‘cypress bath’-like aroma, Yakusugi has a much deeper, complex aromatic profile with a sweetness reminiscent of maple syrup.”

However, the journey was filled with difficulties. Yakusugi was designated a World Heritage site 40 years ago, and logging is now prohibited. Determined to secure Yakusugi, he personally traveled to various locations seeking rare old timber used in shrines and temples.

“At first, I had no knowledge and even bought a large table made of Yakusugi for 1.2 million yen at a craft shop and brought it to a cooper. But only a tiny portion could be used for barrels—I only got eight boards from that table. You need 80 boards for one barrel, so it was a disheartening start.”

Nevertheless, he persevered, participating in auctions held once every few years to collect materials. For brewing water, he uses spring water from the Shibi mountain system, so pure that the natural monument “Kawagokesou” (river moss) can be found there. He also blends the same beer yeast used in the shochu “Issho,” pursuing a truly unique design.

[Field Report] A Tasting Event Full of Surprise and Emotion!

At this tasting event, the venue featured new pot (non-peated and peated), “Komaki Whisky New Born Peated Malt,” which won a gold medal in the Young Spirits category at the World Whisky Awards (WWA) 2026, as well as cask samples including bourbon barrels, sherry oloroso barrels, and the exceptionally sweet sherry PX (Pedro Ximénez) barrels. (In fact, only one other person besides Komaki has tasted the “Yakusugi barrel” raw spirit.)

“This area has the most extreme temperature variations in Kagoshima, with snow accumulation in winter. This harsh climate accelerates aging, allowing us to produce tropical flavors early on—that’s our strength.”

True to his words, everyone was astonished by the depth that seemed impossible for just a few years of aging. Exclamations arose at the “vanilla-like sweet aroma” from the bourbon barrels, the “rich grape-like sweetness” of the sherry PX barrels, and the “powerful smoky character” of the peated type. The aroma held up even when diluted, and the robust character remained clearly perceptible even in a highball.

Confirmed Exhibition at CRAFT SAKE WEEK 2026! The Release Can’t Come Soon Enough!

Ahead of the winter 2026 launch, participation in “CRAFT SAKE WEEK 2026,” a celebration of Japanese food culture held at Roppongi Hills, has been confirmed! They’re preparing a special lineup, so please visit the venue!

While aging in bourbon and sherry barrels is progressing smoothly, what unknown experience will the “Yakusugi barrels” waiting ahead deliver? How will this whisky, nurtured in the nature of Kagoshima through traditional shochu production and the new challenge of Yakusugi barrels, surprise the world? The full-scale release is just around the corner. Check the official website and social media for the latest information from Komaki Distillery!

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