Founded in 1918 as Chugoku Jozo, a respected maker of sake and shōchū, Sakurao Brewery & Distillery brings over a century of alcohol production experience to modern whisky and gin. Located in Hatsukaichi, Hiroshima, the distillery benefits from a climate of sea breezes and shifting temperatures that shape its whiskies’ distinctive character.

Opened in 2018 to mark the company’s centennial, Sakurao produces whiskies aged both by the coast and in a former railway tunnel in Togouchi’s cool mountains. The Sakurao and Togouchi single malts highlight balance and complexity, drawing from bourbon, sherry, and Mizunara oak casks.

Sakurao crafts two distinct whisky brands that reflect Hiroshima’s dual geography. Sakurao single malt is distilled and matured by the sea, where warm breezes and fluctuating temperatures create bold, maritime whiskies with vibrant fruit, gentle smoke and a touch of salinity. In contrast, Togouchi is aged deep in the mountains inside a repurposed railway tunnel, where cool, stable conditions nurture softer, lighter profiles.