Tamano Ascend Distillery in Fukushima Prefecture, which produces whisky under the theme of “Whisky Grown from the Soil,” has begun selling its “Newborn” and “Newmake” whiskys. We also provide information about the distillery.
Tamano Ascend Distillery began operations in 2023 in the Souma region of Fukushima Prefecture, an area affected by the Great East Japan Earthquake. With the hope of revitalizing local agriculture and the economy, the distillery cultivates its own dent corn and rye from scratch in the region to produce grain whisky.
Handling everything from the fields to the still, the distillery is committed to a “Bourbon-style” whisky made exclusively from domestically sourced ingredients.
1. Single Grain Whisky “Hiraku”
Source: Tamano Ascend Distillery Instagram
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Starting March 5, Tamano Ascend Distillery will begin a limited trial sale of a total of 1,000 bottles—two varieties each of one-year-aged “Newborn” whisky and pre-cask “Newmake” whisky, for a total of four varieties.
While we plan to sell these primarily within Fukushima Prefecture, we are currently making preparations to allow purchases through our website as well.
We have slightly changed the brand name from our initial plan to “Hiraku.” It is read as “Hiraku.”
The name embodies the meaning of a “pioneering” whisky, reflecting our journey that began with the cultivation of farmland.The alcohol content is 63% ABV for the New Make (the same as when bottled) and 58% ABV for the Newborn (slightly diluted).
The retail price is 5,500 yen (tax included) per 300ml bottle.We plan to share additional information soon regarding the characteristics and flavors of each of the four varieties, as well as where to buy or taste them and details on sales events.
The release is just around the corner—we hope you’ll look forward to it.
2. Product Information
| Alcohol Content | New Make 63%, Newborn 58% |
| Alcohol Type | Single Grain Whisky |
| Cask Type | Unknown |
| Content Capacity | 300 ml |
| Suggested Retail Price | 5,500 yen (tax included) |
| Release Date | March 5, 2026 |
3. About the Distillery
Tamano Ascend Distillery
Their concept is “whisky grown from the soil.” Distillation takes place at the former Tamano Elementary School, a local closed school.
Having entered the industry from a different sector—construction—this distillery is both unique and sustainable, as it grows its own primary ingredients, corn and rye, for use in production.
Won the New Distillery of the Year award at the Tokyo Whisky & Spirits Competition 2025.
They produce a grain whisky that could be described as Bourbon-style, and in March 2026, they released their landmark first batch, featuring both new-born and new-make spirits.
The name of the whisky is “Hiraku.”
The name embodies the meaning of a “pioneering” whisky, starting from the cultivation of farmland.
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Since 2020, Construction Technology Research Institute Co., Ltd. has been acquiring whisky production technology and conducting experimental corn cultivation on decontaminated farmland to contribute to the reconstruction of areas affected by the Great East Japan Earthquake.
This project involves cultivating grain corn using sewage sludge as fertilizer on decontaminated farmland in Souma-City, Fukushima Prefecture, and subsequently producing and selling whisky made from this corn. We plan to utilize a former school building in Souma-City for whisky production.
By utilizing sewage sludge as fertilizer and converting whisky distillation residues into livestock feed and fertilizer, we aim to establish a sustainable business based on resource circulation. Furthermore, by implementing this project using underutilized land and abandoned school facilities, we aim to contribute to the reconstruction and revitalization of the local community.Source: Construction Technology Research Institute Co., Ltd. website
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.
