KUJU
DISTILLERY

A TRIBUTE TO THE TOWN OF KUSUMI

Kuju distillery has its roots in shoji utoda’s wonderment with single malt scotch whisky, initiating a passion that has stood the test of time. From humble beginnings in the family cellar to the 2018 acquisition of a former sake brewery, every step of its history reflects a determination to create exceptional whisky. Housed in a historic building, witness to the zelkova wood trade and a former sake brewery, the site has undergone bold transformations. Today, it embodies the commitment to innovation and tradition expressed daily by shoji utoda in front of a small shrine on the site. Explore the unique history of the kuju distillery, where a passion for whisky is interlaced with a rich tradition.

 

 

The kuju distillery began its adventure with the quest for skills, obtaining training in chichibu and tsunuki. Despite the challenges of the pandemic, collaboration with hirano shoten enabled forsyth equipment to be installed in six months. Kuju embraces the global whisky tradition, approaching manufacturing with commitment and respect for the teachings of the precursors. Discover our dedication to craftsmanship and tradition.

PRODUCTION SECRETS

The Kuju distillery is resolutely forward-looking, with an unwavering commitment to innovation and quality. Although imported malt is the main raw material used, the distillery quickly began experimenting with local malt production in its first year of operation. This bold move demonstrates the commitment to supporting local agriculture and creating truly Japanese whiskies.
Discover the diversity of casks of the kuju distillery, with a preference for traditional bourbon and unique choices such as sherry, wine, rum, armagnac, calvados and local wood. Although kyushu evokes a warm climate, kuju benefits from a coolness that allows for slow aging, accentuated by winter temperatures as low as -10°c. The initial warehouse, built in the “dunnage” style, is now operational, and preparations are underway for a second warehouse in the sake brewery’s historic premises.

Tradition and terroir

Infused with the essence of the majestic plateaus of Kuju, the distillery embodies the perfect alliance between tradition and terroir. Every drop of their whiskies faithfully reflects the authenticity of the region and the ancient art of distillation.

"Local Barley Project"

The commitment to the local community is evident through the local barley project. Formerly imported, barley now undergoes meticulous cultivation in the Oita region to produce authentically local whisky.

From field to barrel

From the field to the distillery, every step of the production process is carefully orchestrated. Partner farmers in the Oita region plant and harvest the barley, while pot stills skillfully transform these precious ingredients into exceptional whiskies.

Craftsmanship and passion

At Kuju, craftsmanship and passion are at the heart of everything they do. Inspired by the story of Shoji Utoda, founder of the distillery, every team member brings their expertise and passion to create unique whiskies.

Aging warehouses

Explore their aging warehouses, where each barrel holds a unique story. With over 1,500 casks, they have a variety of barrels, each contributing to the evolution of the whiskies. With two types of warehouses – a traditional cellar and a mobile one – they ensure optimal conditions for aging.

Fabrication process

In crafting their exceptional whiskies, Kuju Distillery follows a meticulous manufacturing process, where each step is carefully orchestrated to create unique and memorable expressions. From barley cultivation to aging, through fermentation, every aspect of the process reflects their passion for the art of distillation.
MALTING
The process begins with the careful malting of locally sourced barley from the fertile lands of Oita, creating a fine powder known as ‘grist’.
BREWING
The grist is meticulously mixed with pure water from the Kuju plateau in traditional brewing vats.
FERMENTATION
The must is added to a fermentation tank with yeast. The yeast transforms the sugar into alcohol. After 3 or 4 days, the resulting liquid has an alcohol content of around 10%, and is known as distiller’s beer or wash.
DISTILLATION
The wash is heated until the alcohol turns to vapor, but the water remains liquid. The alcohol is then collected in a second tank. This process is repeated to produce “new make”.
AGEING
The “new make” is mixed with water, then carefully placed in casks. The whiskies rest, revealing their unique characteristics. Some spirits reveal themselves after just 7 months, while whiskies age at least for 3 year while others age for over many years.
BOTTLING
The whiskies are then bottled with care, labeled, and ready to be enjoyed by whisky enthusiasts around the world.