Bringing the charm of Setouchi to the world! The first Japanese Whisky “Single Malt Japanese Whisky Setouchi Oloroso Sherry Cask” will be released on October 6!
Japanese Whisky from the distillery established in Kure City, Hiroshima Prefecture, by the brewer of the well-known
local sake “Senpuku,” also known as “Craft Gin Setouchi Lemon,” is now available!
SETOUCHI DISTILLERY, operated by Miyake Honten Co., Ltd. (President: Kiyoshi Miyake), the brewery of the Japanese sake “Senpuku” located in Kure City, Hiroshima Prefecture, will launch the new ‘Single Malt Japanese Whisky Setouchi Oloroso Sherry Cask’ on Monday, October 6, 2025.
This product is Setouchi Distillery’s first Japanese Whisky.
It is made with carefully selected non-peat malt and high quality mineral-rich underground water, and fermented for a long time using multiple yeasts, taking advantage of the experience gained through years of sake brewing.
The distilled spirit is then aged for more than three years in Oloroso sherry casks throughout the four seasons of the Setouchi region, and bottled entirely in single casks without coloring or cooling filtration, resulting in a unique single malt, single cask Whisky.
The rich aroma and distinctive flavor, which can be felt in the breath of nature in the Setouchi area, make this a must-try product for whisky lovers.
Since the production quantity is limited, the product is sold only at our directly-managed stores and other stores that handle the product.
1．Single Malt Japanese Whisky Setouchi Oloroso Sherry Cask
【 Single Malt Japanese Whisky Setouchi’s Commitment 】
When making whisky, we at Setouchi Distillery wanted to “make real whisky that we can say with confidence that it is truly delicious.
In order to achieve this, we are particular about each and every step of the process.１．Pursuit of carefully selected materials and manufacturing methods
Carefully selected non-pit malt of optimum quality for raw materials.
The water used is from the mineral-rich subsoil water of “Haigamine,” an independent mountain in Kure.
We also use the experience we have gained from over 120 years of sake brewing to ensure the fermentation of our sake.Generally, wort fermentation is done only with distiller’s yeast, which has a high alcohol-producing capacity, but we use ale yeast in combination, which has a lower alcohol-producing capacity than the former but gives a fruity, rich aroma.
The slow fermentation process takes 1.5 times longer than normal fermentation time (90-114 hours) to achieve the mellow aroma and flavor.The distiller uses a small size (1,000L) copper pot still to create a smooth and aromatic Whisky with minimal off-flavors.
The middle cut of the redistillation, which greatly influences the flavor of the new pot (original liquor), is not a high cut, which is the mainstream whisky making method, but a low cut with more tail portion, which makes the flavor richer and more complex.２．Aged in Oloroso sherry casks for at least 3 years and bottled in single cask
We chose to store our whisky not in ordinary bourbon barrels, but in “Oloroso sherry” barrels, which give the whisky a deep, rich, mature taste.
The size of the Oloroso sherry casks used for aging is usually 500 liters, but the smaller the cask, the faster the aging process takes place, so we use smaller casks called “Hogsheads,” which are 225 liters in size, so that we can enjoy a more mature experience.
It is aged for more than three years to allow the four seasons of the Seto Inland Sea to directly influence it, and is colorless and non-chill-filtered.
This makes it easier to produce sediments and cloudy whisky compared to ordinary whisky, but we dare to leave the ingredients as a source of flavor so that our customers can enjoy the original taste of whisky.In addition, whisky usually has a slightly different flavor from cask to cask, even when aged in the same type of cask.
However, at Setouchi Distillery, we want our customers to enjoy the differences in flavor from cask to cask, so we release our whiskys in single casks without mixing the original whiskys.３．Design that symbolizes “Setouchi
The design is centered on the “Setouchi” logo, the symbol of the series by Setouchi Distillery, and is inspired by the calm and relaxing atmosphere of the Setouchi region and its beautiful sea. The smart original bottle intuitively expresses the shimmering waves and gentle island breeze.
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| Product name | Single Malt Japanese Whisky Setouchi Oloroso Sherry Cask |
| By Alcohol Type | Single malt |
| Alcohol | 47％ |
| Raw materials | Malt (from England) |
| MSRP | 8,500 yen (tax not included) |
Since it is sold exclusively at directly managed stores such as Gallery Miyakaya Shoten and the e-commerce site Senpuku Setouchi Distillery Online Shop, the official mail order site is a must-see.
２．What is Miyake Honten Co.
Miyake Honten Co., Ltd. is a company in Kure City, Hiroshima Prefecture that produces sake “Senpuku” and “Setouchi Lemon Gin.
| Company Name | Miyake Honten Co. |
| Establishment | 1885 |
| Location of the Agency | 7-9-10 Hondori, Kure City, Hiroshima 737-0045, Japan |
| All Evaporator Shelters | SETOUCHI DISTILLERY |
3．What is SETOUCHI DISTILLERY?
| Distillery name | SETOUCHI DISTILLERY |
| Location | 7-9-10 Hondori, Kure City, Hiroshima 737-0045, Japan |
| Commencement of Operations | 2022 |
Miyake Honten, a long-established brewery that produces and sells “Senpuku,” a Japanese sake known for its “How about a cup of Senpuku?” commercial, will begin producing whisky in 2022 in order to respond to the changing market based on a spirit of challenge.
It is named SETOUCHI DISTILLERY, with the hope of transmitting its products from the Setouchi area to the world.
The unused buildings in the factory were renovated and used for whisky production. The cost of the barrels and distillation equipment was approximately 100 million yen. Equipment for whisky production was made in China.The mash tun is made of stainless steel and the fermenter is also made of stainless steel for beer. Initial distillation is done in a pot still and redistillation is done in a hybrid still.
The whisky is named “Setouchi,” which is also the place of production, and single malt whisky is produced.
The water is pumped up from a well 60 meters underground from an independent 737m-high mountain called Haigamine. The water is classified as soft water, containing just the right amount of minerals, and is soft, mild, and easy to drink. The annual production is equivalent to 100 230L barrels.
The company does not wholesale to bars or for commercial use, and sells only through the Miyake Honten website. 2021 September saw the release of “Craft Gin Setouchi“, which has been highly acclaimed.
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Portrait Citation：Click here for other Miyake Honten products
Lastly: Recommended Books on Japanese Whisky
If you want to learn more about Japanese whisky, which is a global trend, we highly recommend these books.
(1).Whisky Galore Vol.29 December 2021 issue
In the December 2021 issue of Whisky Galore, published by the Whisky Culture Research Institute, we report on 11 Japanese craft distilleries, including some that are open to the public for the first time, under the title of “Japanese Whisky Craft Frontline,” the first of three consecutive issues. Why did the popularity of Japanese whisky and the craft boom occur? We will examine with interviews. Chichibu Distillery / Chichibu No.2 Distillery / Mars Shinshu Distillery / Mars Tsunuki Distillery / Kanosuke Distillery / Hioki Distillery / Ontake Distillery / Osuzuyama Distillery / Kaikyo Distillery / Hanyu Distillery / Konosu Distillery
(2). Japanese Whisky as an Education for Business
This is a book written by Mamoru Tsuchiya, a world-famous whisky critic and representative of the Whisky Culture Research Institute, titled “Japanese Whisky as a Culture that Works for Business” .
The book covers the basics of whisky, the introduction of whisky to Japan, the birth of Japanese whisky, advertising strategies and the rise of Japanese whisky, and the current rise of craft distilleries. This is a book that summarizes Japanese whisky in a very easy to understand way.
(3). Whisky and I (Masataka Taketsuru)
Masataka Taketsuru, the founder of Nikka Whisky, devoted his life to brewing whisky in Japan. This is a revised and reprinted version of the autobiography of a man who simply loved whisky and talked about himself. The book vividly depicts the days when he went to Scotland alone to study as a young man and overcame many hardships to complete Japanese whisky, as well as his companion, Rita.
(4). A Letter of Challenge from a New Generation Distillery
Launching in 2019. With the world experiencing an unprecedented whisky boom, what were the managers of craft distilleries thinking and what were their thoughts as they took on the challenge of making whisky? This book tells the stories of 13 craft distillery owners, including Ichiro Hido of Venture Whisky, famous for his Ichirose Malt, who inspired the birth of craft distilleries in Japan.
(5). Whiskey Rising
This is the Japanese version of Whisky Risng, published in the US in 2016, with much updated content. Not only does it describe the history of Japanese whisky in detail, but it also includes data on all the distilleries in Japan, including the craft distilleries that have been founded in recent years. The book also includes descriptions of the legendary bottles that have been released, as well as information on bars where Japanese whisky can be found.
