Chichibu Distillery

Distillery
Founded in 2004
Chichibu is situated around 100km north-west of Tokyo, on a small hill about half-an-hour’s drive from the center of Chichibu City. The area faces extreme weather conditions, very hot and humid summers, and -10 degrees Celcius winters.

Chichibu was founded in 2004, and became operational by 2008 under Ichiro Akuto, who is the grandson of the founder of the closed distillery, Hanyu. After working at Suntory, Akuto decided to create a 100% Japanese Whisky brand, from the barley to the wood.

A small portion of barley used in Chichibu is malted on site. But most of their non-peated barley comes from England and Germany, and their peated barley is imported from Scotland. There are 8 washbacks of specialty Mizunara oak, which are quite expensive.

The 2000 liter copper pot stills from Scotland are heated by steam. There are 2 warehouses that can hold up to 1500 casks each. Different cask types are used for maturing such as Sherry, Port Wine, Mizunara, Bourbon and even French Wine barrels.

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Flavour Spiral™

About The Flavour Spiral

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oak
vanilla
smoky
biscuit
honey
sour
dried fruit
caramel
barley
What does Chichibu taste like?

The Flavour Spiral™ shows the most common flavours that you'll taste in Chichibu Japanese Whisky. It's based on all Chichibu drinks in our large database and gives you a chance to taste Chichibu before actually tasting it.

We invented Flavour Spiral™ here at Flaviar to get all your senses involved in tasting drinks and, frankly, because we think that classic tasting notes are boring.

Distillery Details

  • Country
    Japan
  • Established
    2004
  • Owner
    Venture Whisky
  • Type
    Single malt/ blended/ grain
  • Visitor center
    No
  • Status
    Active
  • Address
    49 Midorigaoka, Chichibu-shi, Saitama-ken, Japan
  • Phone
    +81 494 62 4601
Dog Dogson
Dog Dogson's
Smartass
Corner
An egg shaped marriage barrel from the famous French cooperage Taransaud, is now in the distillery and is used to marry Whiskies.

Akuto is now trying to produce a 100% Japanese single malt Whisky. He is working with Japanese producers to get barley and casks.

One month a year, a peated new make spirit is produced with 50ppm of peated barley.
Video from Chichibu
Flaviar Times