日本酒造りの技術と思想を取り入れた
ジャパニーズ・ウイスキーを。
2022年春、栃木県初となるウイスキー蒸留所
「日光街道小山蒸留所」が誕生した。
国登録有形文化財にもなっている西堀酒造の敷地内に、
創業当時からの精米蔵を蒸留所へと改築。
木造建築の味わいを残す佇まいと、堆積された刻が醸す、
どの蒸留所とも違う匂いを誇らしく思う。
そもそも、日本酒蔵がなぜウイスキーづくりを始めたのか。
ひとつには地方の地酒文化を守り、
魅力ある酒蔵を存続させるため時代に即した
酒造りのスタイルを取り入れる必要があったからだ。
冬場は日本酒、夏場は蒸留酒。季節に適した酒と
集中的に向き合うことで持続可能な酒造りを目指そうと考えた。
蒸留酒、中でもウイスキーには底知れない可能性を感じ、
その深淵に飛び込んだ。
つくりたいのは日本酒蔵ならではのウイスキー。
清酒酵母、吟醸米の米粉、日光山系の自然伏流水…
今ここにあるものを活かしたウイスキーづくりのブリコラージュで、
ここでしかつくれない独自性を打ち出したい!
斯くして、日本酒造りの技術と思想と素材を取り入れた
ジャパニーズ・ウイスキーの全力創造が始まった…
熟成庫では、2023年にニューポット、ニューボーンの
お披露目を済ませたウイスキーが、2025年の本格デビューを待っている。
このウイスキーが、日本酒という文化と歴史を繋ぎ、
未来を照らしてくれることを切に祈る。
We aspire to create Japanese whisky that integrates the technology and philosophy of sake brewing.
In the spring of 2022, the Nikko Kaido Oyama Distillery, the first whisky distillery in Tochigi Prefecture, was established. Situated on the grounds of the Nishibori Sake Brewery, a registered national tangible cultural property, the rice milling warehouse from the time of the company's founding was transformed into a distillery.
Why did sake breweries venture into whiskey production in the first place? One of the main reasons was the necessity to adopt a sake brewing style that aligned with contemporary trends, aiming to preserve the local sake culture and enhance the appeal of the breweries.
The approach involved producing sake for winter and distilled spirits, such as whiskey, for summer. By concentrating on sake suited to each season, the brewery aimed for sustainable sake production.
Driven by a recognition of the unfathomable potential of distilled spirits, especially whiskey, the decision was made to delve deep into its depths. 'I dove into the abyss,' expressing the commitment and exploration that ensued.
What we aim to create is a whiskey that only a sake brewery can produce. Using sake yeast, rice flour from ginjo rice, and natural underground water from the Nikko mountain range, we strive to craft a distinctive whiskey that truly embodies the essence of this specific location.
We endeavor to assemble a collage of whisky-making techniques, leveraging what we have right here, right now, to create a unique and unmistakable whiskey that can only be born in this place.
Consequently, we have developed a Japanese whiskey that incorporates the technology, philosophy, and ingredients of traditional Japanese sake brewing. This marks the commencement of a comprehensive effort to create Japanese whiskey, integrating the techniques, concepts, and ingredients of Japanese sake brewing.
In our aging cellar, the New Pot and New Born will be unveiled in 2023. The whisky, introduced in 2023, eagerly anticipates its full debut in 2025.
We hope that this whiskey will serve as a bridge connecting the culture and history of sake. I sincerely hope that it will illuminate the future.