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SB meets… David Troiano, Kiyokawa Farm Distilleries
Ahead of the launch of its inaugural whisky next year, the founder of Japanese distillery Kiyokawa explains why its mountain setting makes the brand such a unique proposition.
What appealed to you about building a distillery in the mountains?
We spent several years searching for a place that provides the pristine environment required. This part of the Japanese Alps’ natural beauty, seasonal extremes, and rich resources make it an exceptional foundation for crafting spirits that reflect the essence of the land. This pristine environment was a perfect match for our vision of creating a truly unique spirit that reflects the terroir of the region. The climate here offers intense seasonal changes, with hot summers and deep winters. This natural cycle allows our barrels to expand and contract, infusing our whisky with deep wood flavours.
Additionally, access to pure, sweet mountain water and the rich history of sustainable farming practices makes Iiyama region, Nagano, an ideal location for Kiyokawa to cultivate quality ingredients and craft exceptional spirits.
Do the seasonal extremes present some challenges?
Yes, winter brings heavy snowfall, which can make logistics more difficult, and the steep mountainous terrain also requires careful planning to ensure smooth operations of our farms. However, we embrace these challenges, as they contribute to the unique character of our spirits.
Which spirits do you make?
We currently produce single malt whisky, award-winning gin, and our distinctive Yamagiri Vodka. Our gin is crafted using botanicals from the surrounding mountains, giving it a unique bouquet and flavour profile that has been recognised with prestigious awards such as Gold in The Global Gin Masters. Yamagiri Vodka, made from our famous mountain rice, earned top honours in The Global Vodka Masters.
What type of whisky are you planning to produce?
Our focus is on creating an authentic, single malt Japanese whisky that captures the distinct characteristics of our local terroir. By ageing our new make spirit in carefully selected Japanese barrels as well as ex-Marsala, oloroso, and Pedro Ximénez casks from Italy and Spain, we’re crafting a rich, flavourful whisky. We’re aiming for the initial release within the next few years, allowing the spirit ample time to mature and fully develop its unique profile.
What is your farm-to-bottle ethos?
Being Japan’s only farm-to-bottle distillery is fundamental to our identity. We are committed to sustainable, organic farming practices, and we cultivate our own barley on-site, ensuring quality control from start to finish. This allows us to create spirits that are not only authentic but also aligned with our values of sustainability and craftsmanship.
Which ingredients do you source locally?
We grow our own barley in the Japan Alps, where it rests beneath a blanket of snow until spring, ensuring its quality for distilling. We also source botanicals from the surrounding mountains for our Kiyokawa Gin, and for our Yamagiri Vodka, we use our region renowned mountain rice, which brings a distinct smoothness and depth of flavour.
Are you seeing demand for Japanese spirits growing?
Yes, particularly in North America, Europe, and across Asia. Japanese whisky, in particular, is gaining recognition for its quality and unique flavour profiles.
What is your primary focus for the next year?
Expanding production capacity to meet growing demand and preparing for the initial releases of our limited edition aged whisky.
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