Karuizawa was a small distillery that produced exceptional single malt whisky. Located near Mount Asama, the region’s snowy winters and cool climate created ideal conditions for whisky maturation. The distillery used small pot stills and aged its spirit in sherry casks, while its ivy-covered warehouse helped maintain stable temperature and humidity — all contributing to the quality for which Karuizawa became known.

In 1976, Karuizawa released Japan’s first 100% domestic malt whisky. Its expressions became celebrated for their floral aromas, rich maturity, and depth. Characteristics that made them highly prized by collectors and connoisseurs.

In 1990, the company adopted the Mercian name, and by the mid-2000s it became a subsidiary of Kirin Holdings. Despite its legacy, Kirin discontinued whisky production, and in 2011 Karuizawa and its sister distillery, Kawasaki, were permanently closed. By 2012, the equipment had been dismantled and sold off.

With no new stock and growing global demand, Karuizawa whiskies have become exceptionally rare and valuable. Prices for original Karuizawa liquid soared and its name was cemented in Japanese whisky history.

In recent years, the Karuizawa distillery has been revived by legendary sake producer Shigeru Totsuka. The project began in collaboration with the original Karuizawa head distiller, Osami  Uchibori. After Uchibori’s passing, his most talented apprentice, Yoshiyuk Nakazato, stepped in to carry the vision forward. The distillery was rebuilt using near-perfect replicas of the original equipment, faithfully mirroring the original setup. In his own words, Nakazato-san is committed to creating a Karuizawa whisky that is “as good as, if not better than,” the original liquid.