Small batch Japanese whisky showcasing local ingredients and traditional techniques of distilling from the island of Kyushu.
Local distilleries all over the island of Kyushu continue to produce small batches of this spirit, still made the same way they have been for hundreds of years. Every batch as extraordinary as the people who distill them.
The Kyushu Spirits mission is to forge relationships with these distilling families, so we can help keep their authentic recipes alive for future generations to savour.
By respecting their traditional ways, their individual recipes, and their fermentation methods, Kyushu Spirits Corporation is able to deliver hybrid spirits, exclusively from Japan.
To complement their mastery, our whisky makers have the volcanic soil of Kyushu beneath them. Rich in minerals and fed by crystal-clear springs and rivers, it’s long been considered some of the best farmland in the whole of Japan. A whisky is only as good as the ingredients that go into it. That’s why only locally sourced grains such as barley, buckwheat, and rice from Kyushu are used. Combined with wood ageing and the same koji fermentation process pioneered by their ancestors before them, the resulting whiskies are truly unique in balance and flavour.