Founded in 1955 at the foot of Mount Asama, Karuizawa became Japan’s first single malt distillery, pioneering a style that blended Scotch methods with the unique terroir of Nagano. Though Japan’s smallest producer, its whiskies gained international renown for their depth, richness and the influence of sherry cask maturation.

Production ceased in 2000 and the original distillery was later demolished. Yet the legacy endured. Remaining casks were bought and bottled, releases that are celebrated for their rich and well-aged character.  Since the original distillery's closure, the whisky produced there has become highly collectable, selling for record prices at auction houses around the world.

The new Karuizawa Whisky Distillery was founded by Shigeru Totsuka, who sought to restore not only the name but the spirit of true craftsmanship. In doing so, he entrusted the role of Master Distiller to Yoshiyuki Nakazato, once the final distillery manager of the original Karuizawa and the most talented apprentice of the late Osami Uchibori.

The new distillery was meticulously reconstructed to mirror the original’s proportions, layout and materials. Lantern-shaped copper pot stills were custom-built by Forsyths to replicate the original Karuizawa design, while ceramic fermentation tanks complete a near-perfect recreation of the former site. The warehouse is positioned to harness the cool mountain air that defines Karuizawa’s maturation climate. Every element was designed with one purpose: to ensure true continuity.

At the heart of Karuizawa’s rebirth is continuity through craft. Yoshiyuki Nakazato is the distiller who embodies that continuity. He began his whisky career at the original Karuizawa distillery in the 1970s, was the last distillery manager before its closure and in the rebirth he serves as Master Distiller at the new Karuizawa. His tenure ties the original spirit to what the distillery will become. 

Nakazato-san’s approach is deliberately manual. Where most modern operations lean on automated processes, Nakazato-san trusts his senses. The smell of the mash, the look of the wort, the subtle change at the cut - “Everything, from adjusting the steam to cooling the water valve, is done by hand.”

Karuizawa’s unique climate defines its whisky. The distillery sits high in the cool mountain air of Nagano Prefecture, surrounded by forests and volcanic soil that filter its natural spring water. This misty, mineral-rich environment shapes every drop of the spirit.

In line with the old distillery’s method, the new make spirit is matured in top quality, non-seasoned oloroso sherry casks. When Totsuka-san was planning this revival, he took advice from former Master Distiller Osami Uchibori, who told him the best Karuizawa whiskies had aged for decades. For this reason, new Karuizawa whisky will be matured for a minimum of ten years before it goes into a bottle.