Fukuoka Prefecture’s SHINDO Distillery has released a blended whisky made with its own grain whisky!
This blended whisky is made using grain whisky from the Asakura Distillery—located in Asakura City, Fukuoka Prefecture, just like SHINDO LAB., the whisky distillery operated by “Shinozaki,” a long-established sake brewery in Asakura City.
1. Photos of the bottle and label
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2. Features of SHINDO The Blended
- 1. About the “SHINDO The Blended” Series
- This series was developed based on our philosophy, “THE QUEST FOR THE ORIGINAL,” to create blended whisky—a category that holds an overwhelming share of the global whisky market and is cherished by enthusiasts as an everyday drink.It was created in response to the expectations of many customers who wanted “a whisky that can be enjoyed more casually and as part of everyday life, whether mixed with water or as a highball.” Drawing on the advice and guidance of various predecessors, we present a bottle crafted with the utmost creativity we are capable of at this moment.
- 2. About “SHINDO The Blended 2026”
- Utilization of Local Ingredients
- Innovative Distillation Methods
- A Blend That Reflects Our Identity
We poured our dedication into these three areas to develop “SHINDO The Blended 2026,” our first blended whisky.
First, for the barley—our key ingredient—we used “Haruka Nijo,” a variety grown locally in Asakura that is recommended for production in northern Kyushu as it is well-suited for shochu and beer production.It is known as a barley variety highly suited for brewing, characterized by its resistance to cracking during hulling and its ability to produce a consistent alcohol yield during fermentation. It features large grains, an extremely high yield of whole grains, and the potential for a high alcohol yield.We consider ourselves extremely fortunate to be able to use high-quality brewing barley produced locally.Regarding our second theme the distillation method. Our grain whisky is produced at the Asakura Distillery, which we operate.In the production process, we make full use of two types of stills a single-column still capable of vacuum distillation and a hybrid still. By conducting the first distillation under vacuum—which lowers the boiling point—we prevent heat damage to the mash and minimize negative elements such as a burnt odor.Furthermore, the second distillation is performed in a hybrid still equipped with a copper still; the interaction with the copper reduces unpleasant DMS-related aromas. Through these techniques, we obtain a clean and light grain whisky base spirit with negative elements thoroughly minimized.
For the third blend, we build upon the light mouthfeel and gentle, lingering sweetness derived from the grain whisky, adding the richness and milky sweetness from Shindo Distillery’s malt whisky.The crystal-clear flavor of the grain whisky, the vanilla notes from the bourbon barrels, the fresh fruitiness from the wine barrels, the oriental sweetness from the Mizunara barrels, and the long finish of the Shindo Distillery’s spirit.In blending these multiple elements with distinct characteristics, we carefully balanced the intensity of each flavor to ensure consistency, striving for a harmonious expression without any single element overpowering the others. The result is an exquisite balance: when enjoyed neat, the delicate aromatic components are easily discernible, while as a highball, it goes down smoothly, allowing you to enjoy glass after glass.
*The composition of the barrels used in the blend is subject to change in the future.
2-1. Product Review
| Aroma | Orange peel, vanilla, a hint of milk caramel, and biscuit |
| Taste | Vanilla cream, toasted meringue, roasted almonds |
| Aftertaste | A long-lasting bitterness reminiscent of browned butter, accompanied by citrus notes |
2-2. Product Specifications
| Alcohol Content | 46% |
| Category | Japann y’s Blended whisky |
| Barrel Types | Bourbon barrels, Mizunara barrels, wine barrels |
| Volume | 700 ml |
| Number of Bottles Sold | Scheduled for year-round sale |
| Suggested Retail Price | ¥5,940 |
| Release Date | June 14, 2026 |
3. Awards
INTERNATIONAL SPIRITS CHALLENGE 2026 Gold Medal
4. List Price and Online Price
4-1. Manufacturer’s Suggested Retail Price
| Product Name | SHINDO The Blended 2026 |
| Volume | 700 ml |
| Suggested Retail Price | ¥5,940 |
4-2. Resale Price on Mercari
Resale prices on Mercari include listings at 6, 538 yen. (*As of August 5, 2026)
4-3. Winning Bid Price on Yahoo! Auctions
We confirmed that items were sold on Yahoo! Auctions at the list price. (As of August 5, 2026) 
4-4. Rakuten, Yahoo! Shopping, and Amazon
The product is also sold at the list price on these online shopping sites. (As of August 5, 2026)
4-5. Prices at BAR Shinkai
At “BAR Shinkai,” operated by this site, we offer even small portions, such as45 ml for 1,980 yen, 30 ml for 1,380 yen, and 15 ml for 660 yen.
5. Manufacturer
Shinozaki Co., Ltd.
| Headquarters Address | 185 Hiramatsu, Asakura-City, Fukuoka Prefecture 838-1303 |
| Distilleries Owned | Shindo Distillery, Asakura Distillery |
6. Distillery Information
Shindo Distillery (SHINDO DISTILLERY)
| Location | 626-1 Hiramatsu, Asakura-City, Fukuoka Prefecture 838-1303 |
| Start of Operations | 2021 |
Shindo Distillery’s concept is “THE QUEST FOR THE ORIGINAL.”“Rather than producing something ordinary, we want to pursue what will become the new standard,” the distillery states. From raw material processing to saccharification, mash fermentation, and distillation, each step is grounded in scientific principles to meticulously construct and weave in the target aromatic components into the base spirit.
A particularly noteworthy aspect is the “yeast”: the new make produced using our proprietary yeast carries the lactone aroma that is a hallmark of Shindo. Furthermore, we use pressed yeast airlifted from Scotland—a practice that is rare even in Japan.
They employ an exceptionally meticulous production process: producing two types of new make using different yeasts, blending them, and then casking the result—a method that is extremely rare.
Shinozaki, a long-established distillery in Asakura City, Fukuoka Prefecture—which also produces the amazake “Kuniigiku,” the barley liqueur “Asakura,” and shochu—has launched a new project focused on whisky. The distillery building was completed in May 2021, and distillation began in August. The distillery uses pot stills manufactured by Miyake Manufacturing.
“We aim to create a Japanese whisky unlike any other by leveraging our approximately 200 years of sake-making expertise,” the company states.
As Fukuoka Prefecture’s first craft distillery, the company plans to begin shipping its products in three years. It aims to ship 200,000 bottles annually.
In the future, the company plans to use wood from its own forests to craft the barrels used for fermentation and aging.
The company also owns a gin distillery in the same area called Asakura Distillery. Currently, grain whisky made from locally grown barley is produced there, and Japanese blended whisky combining spirits from Shindo Distillery and Asakura Distillery is also produced.
■ Be sure to check out our other articles on “Shindo Distillery.”
7. Summary
This whisky offered gentle notes of baked goods and fruit, with a smooth, long-lasting finish. Even within its mellow mouthfeel, it features the milky sweetness characteristic of Shindo Distillery, and its well-balanced flavor makes it enjoyable not only neat but also as a highball.
Its affordable price is another plus!
I think one of its main appeals is that you can enjoy this flavor with a sense of satisfaction that exceeds its price.
With its reasonable price and delightful flavor, this blended whisky fits perfectly into your daily life and makes you want to pour yourself another glass time and time again. It’s highly recommended for anyone looking to try Shindo Distillery’s whiskys for the first time!
↓Click here for other Shindo Distillery 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.
