TOKYO - Japanese whisky has won several awards for its quality and craftsmanship, gaining global recognition and leading to the emergence of more micro distilleries in the market in the process.
In 2025, Japan's whisky exports rose 12 percent to about 49 billion yen ($302 million), and the number of distilleries soared to over 120, more than five times the number a decade ago.
Boutique-style distilleries are adding to the growing number of whisky producers and committing to new initiatives, such as promoting tourism, supporting local craftsmanship and forming partnerships.
Saburomaru Distillery, owned by Wakatsuru Shuzo Co., is located in Toyama Prefecture. The distillery is diversifying its operations by capitalizing on regional resources. It attracts roughly 45,000 customers a year who come to take a tour of the facility and visit the adjacent restaurant.
The distillery developed a cast copper pot still using the technique of Takaoka Copperware, a traditional local craft. Its smoky Saburomaru single malt series, born out of the pot still, often sells out quickly.
The distillery in 2024 launched Re:Cooperage, a business to repair and remake barrels to address a shortage of aging barrels.
Prior to this, it established T&T Toyama in 2021, a bottler of Japanese whisky, jointly with Tadaaki Shimono, owner of a local whisky retailer, Maltoyama.
T&T Toyama, which offers high-end whisky, purchases unaged spirits from small domestic distilleries and matures them itself, having released its first products last year.
The business model supports small distilleries' cash flow by purchasing unaged spirits.
"We want to make (Japanese whisky) a globally competitive industry, not just a passing trend," President and CEO Takahiko Inagaki said.
Niigata Kameda Distillery, located in Niigata Prefecture, was built by Otani Co., a "hanko" seal maker. Part of the distillery's logo features a turtle stamp. Komaki Distillery, operated by Komaki Jozo Co. in Kagoshima Prefecture, applies its shochu-making technique to whisky production. The whisky is matured in barrels made from Yakusugi cedar.
Hida Takayama Distillery, operated by Funasaka Shuzouten Co. in Gifu Prefecture, is housed in a former elementary school building. The company's Shiori Tsujimoto said they hope visitors enjoy the distillery and the atmosphere of the old school, where messages remain on a classroom blackboard.
In April, Ryoko Yomiuri Publication Co. began selling the Japanese Whisky Passport Doincho, or copper stamp book, for 2,500 yen. Customers purchase stamps from 28 small distilleries across Japan and attach them to the designated pages. Upon completing the collection of all distillery stamps, customers can receive a copper commemorative card for a fee.
The company hopes that customers will visit a variety of distilleries to see how tastes can differ depending on the stills and local climate of each distillery. The initiative is also intended to draw foreign tourists to regional areas.
"We hope (the stamp tour) encourages people to visit," Genya Kunii from Kiuchi Sake Brewery Co. in Ibaraki Prefecture, one of the 28 distilleries, said.
Distillery tours by bus featuring a bar are also gaining popularity.
