A review of the Komagatake IPA Cask, released once a year. This refreshing whisky is perfect for summer!
“IPA” stands for India Pale Ale, a type of beer brewed using large quantities of hops, one of the beer’s key ingredients. It’s characterized by a much stronger hop aroma and bitterness than typical beers, as well as a higher alcohol content ranging from 5.5% to 7.5%.
“ Single Malt Komagatake IPA Cask Finish ” is a whisky that has been finished in empty barrels previously used to brew “IPA.”
Since it uses barrels previously used to brew IPA at the “Minami-Shinshu Beer Komagatake Brewery,” located adjacent to the Komagatake Distillery, this whisky is produced in limited quantities each year and is extremely rare. With its crisp flavor unique to an IPA cask-finished whisky, this is a bottle you’ll definitely want to try at least once.
1. Photos of the bottle and label
Bottled in 2026 Single Malt Komagatake IPA Cask Finish 2026
Single Malt Komagatake IPA Cask Finish 2026
2. Characteristics of Komagatake IPA Cask Finish 2026
“Single Malt Komagatake IPA Cask Finish” is a single malt whisky finished in empty barrels that previously held an India Pale Ale (IPA)—a medium-dark beer brewed with generous amounts of hops at the Minami-Shinshu Beer Komagatake Brewery.With a refreshing aroma reminiscent of mint and citrus, fruity notes of grapefruit and lime, a clean sweetness, and a bitter, refreshing finish derived from the hops, this whisky pairs exceptionally well with highballs.
Source: Hombo Shuzo Official Website
2-1. Tasting Notes
| Aroma | Vanilla, honey, grapefruit peel, pear, mint |
| Taste | Vanilla cream, poached pear, followed by a mint-like freshness after a slightly bitter finish |
| Finish | Vanilla notes from the barrel, followed by the refreshing character and bitterness from the hops that envelop the palate |
2-2. Product Specifications
| Alcohol Content | 52% |
| Category | Single Malt Japanese whisky |
| Barrel Type | Primarily bourbon barrels (additional aging: Minami-Shinshu Beer IPA barrels) |
| Volume | 700 ml |
| Number of Bottles Sold | Unknown. Last year’s limited release was 2,682 bottles |
| Suggested Retail Price | 9,900 yen (tax included) |
| Release Date | Late July 2026 |
3. Awards
SFWSC (San Francisco World Spirits Competition) 2026 Grand Gold Award
4. List Price and Online Price
4-1. Manufacturer’s Suggested Retail Price
| Product Name | Komagatake Single Malt IPA Cask Finish Bottled in 2026 |
| Volume | 700 ml |
| Suggested Retail Price | 9,900 yen (tax included) |
4-2. Resale Price on Mercari
The resale price on Mercari is around 14,000 yen. (*As of August 6, 2026)
4-3. Winning Bid Price on Yahoo! Auctions
We were unable to confirm the winning bid price on Yahoo! Auctions at this time.
We were able to confirm that items from the 2025 model year were sold for around 11,000 yen. (As of August 6, 2026)
4-4. Rakuten, Yahoo! Shopping, and Amazon
On online retail sites, it is sold for 11,880 yen. (As of August 6, 2026)
Even on Amazon and Rakuten Ichiba, the number of items for sale is extremely low, highlighting their high rarity.
4-5. Prices at BAR Shinkai
At “BAR Shinkai,” operated by this site, we serve it at the following prices: 45 ml for 2,970 yen, 30 ml for 1,980 yen, and 15 ml for 990 yen.
5. About the Manufacturer
Hombo Shuzo Co., Ltd.
| Established | 1872 |
| Headquarters Address | 3-27 Minami-Sakae, Kagoshima-City, Kagoshima Prefecture 891-0122 |
| Distilleries Owned | Mars Shinshu Distillery, Mars Komagatake Distillery |
6. About the Distilleries
Mars Komagatake Distillery
The distillery is the “Mars Shinshu Distillery,” located in Miyatamura, Nagano Prefecture.
As of March 2024, the name has been changed to [Komagatake Distillery].
| Address | 4752-31 Miyatamura, Kamiina-Gun, Nagano Prefecture 399-4301 |
| Start of Operations | 1985 |
In 1949, Hombo Shuzo—which had been dedicated to producing the Japanese distilled spirit “shochu” in Kagoshima—obtained a license to produce whisky. Since then, the company has held onto the dream of “one day creating authentic whisky that makes the most of Japan’s climate and terroir.”
Several years after beginning whisky production in Kagoshima, the company established “Mars Yamanashi Winery” in Yamanashi in 1960 as a facility for producing both wine and whisky. To fully commit to whisky production, the company then set out to find an even more ideal location.
The natural conditions required for whisky production are extremely demanding: a cold climate with crisp air, coupled with moderate humidity and high-quality water.
In search of a location that met these conditions, Mars Shinshu Distillery was established in 1985 at an elevation of 798 meters at the foot of Mount Komagatake in the Central Alps of Nagano Prefecture, seeking the optimal environment for whisky production.
In 1992, distillation was suspended due to sluggish demand for whisky . Later, as Japanese whisky began to gain recognition worldwide and demand for whisky showed signs of recovery , we decided to resume distillation in 2009 and restarted operations in February 2011.
In September 2020, the distillery underwent a complete renovation for the first time in 35 years, with an investment of approximately 1.2 billion yen.
Starting in May 2019, with the goal of renovating aging equipment, expanding barrel storage facilities to accommodate increased whisky production, and providing tours of the whisky-making process, the distillery complex (including the barrel storage facility) was expanded. A new visitor center was also constructed to sell original whiskys and merchandise.and existing equipment and facilities were renovated.
The newly constructed whisky distillery building covers 1,996 square meters (gross floor area, including a barrel storage facility expected to hold approximately 2,500 barrels), while the visitor center covers 746 square meters.
Source: Hombo Shuzo Official Website
■ Production Capacity: 1.1 metric tons of malt per day
■ Raw Spirit Production: Approx. 700 L/day, approx. 185 KL/year (planned for FY 2020)
■ Major Equipment: 1 malt mill, 1 6-kiloliter Mash Tan Roitel (saccharification tank), 3 6-kiloliter stainless steel fermentation tanks, 3 6-kiloliter Douglas fir fermentation tanks (relocated), and a first-distillation still (relocated)
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Please also see the information on the Mars Komagatake Distillery below ↓.
■ Be sure to check out our other review articles on “Komagatake.”
7. Summary
This is a beautifully balanced spirit that perfectly harmonizes the refreshing hop bitterness—a characteristic of IPA cask-finished whiskies—with the vanilla and citrusy sweetness typical of the Komagatake Distillery.
Its light, easy-drinking character—which makes its 52% ABV almost unnoticeable—is particularly appealing. When served as a highball, the sweetness of vanilla and honey and the distinct character of the hops become even more pronounced, making it a drink that disappears from the glass before you know it—perfect for the hot summer months!
In addition to this whisky, Minami Shinshu Beer also offers an IPA Beer brewed using barrels previously used to age the “Komagatake” single malt whisky. This is another exceptional product we highly recommend you try alongside the whisky.
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.
