Processes Giving Maturation Depth

We have a unique method of crushing and saccharifying malt for mash ripening. This has been introduced from the know-how we have acquired from shochu production. Distilling processes ultimately determine the quality of a whisky, and we have designed three original pot stills (pot-copper, straight type, 6t x 1; pot copper still, bulge type, 4t x 1, and copper and steel hybrid pot still x 1). With these we blend whiskies of three different qualities, and thereby reach higher complexity of taste.

Any whisky will acquire a further special personal flavour while in the barrel. Maturing draws out individual characteristics and enhances quality. The Komaki Distillery stores maturing barrels in a late-19 century stone storehouse, which predates establishment of Komaki Jozo, and is under consideration for designation as a Prefectural Important Cultural Property. The external storehouse walls are made of rare Kajiki stone, an ignimbrite formed from pyroclastic flow some 600,000 years ago. It is hard and robust, highly porous with low in heat conduction. These qualities are ideal for keeping temperature and humidity constant. Kajiki stone is a natural and eco-friendly material which adds much to the maturing of our whiskies.

Text: Hisashi Ikai / Photo: Yoshikazu Shiraki