Whisky is
My Destiny.
中里 美行
Yoshiyuki Nakazato
- Karuizawa Whisky Distillery Distiller Manager
- Profile
-
- 1974: joined the former Mercian Karuizawa Distillery.
- 2011: Was the last distillery manager when the distillery closed down
- 2022: Appointed distillery manager of Karuizawa Whisky Co., Ltd.
The last distillery manage
of the former
Mercian Karuizawa Distillery
In 1995, I started working at the former Mercian Karuizawa Distillery as a cooper. My main job was repairing and managing whisky casks, but I was gradually entrusted with a variety of tasks, eventually becoming the last distillery manager. At the time, I was very well looked after by Mr. Osami Uchibori, who was an advisor to the distillery and passed away last year, and I came to respect and value him like a trustworthy older brother. It is profoundly moving to think that the connections I made at that time have led me to where I am today.
Whisky making guided by destiny.
After the old distillery closed in 2012, I was in charge of grape cultivation at Mercian's Château Mercian Mariko Winery. I had been a long time away from whisky making when Mr. Uchibori contacted me and introduced me to President Totsuka. At that time, I listened to his plans for the Karuizawa Whisky Distillery and was impressed by his passion. Whisky distilling is a very special kind of work so I never imagined I would be involved in it again, but here I am, dedicating my life to making whisky. I feel that whisky making is my destiny.
The distillation process sharpens the senses.
The pot stills we use are the same shape as those used at the former Mercian Karuizawa Distillery. As it is not fully automated, the distillation process is full of tension and it feels like you are communicating with the pot still through all five senses. We use sherry casks. These are selected casks that have been used in Spain for 10 to 15 years. This also stems from the fact that sherry casks were used at the former Mercian Karuizawa Distillery. While we inherit the legend, we are striving every day to surpass it.
The significance of making whisky in Karuizawa
I was born and raised in Karuizawa. This environment is my everyday life, and when I think about how this climate contributes to the unique flavor of our whisky, I realize how blessed I am.
The preparation and distillation techniques carried out by human hand are of course important, but they are only a small part of the long period of maturation that lasts for 10 years. I really feel that the climate and environment of Karuizawa are what turn time into value.
We are working with local farmers to eventually use barley produced in Karuizawa as well, and we are looking forward to see how this will affect the flavour.
A sense of responsibility and
confidence for the future.
I feel a great sense of responsibility because of the high expectations placed on us, but the non-matured raw spirit is already mellow and even more delicious than the old Karuizawa whisky I remember. We are confident that we can surpass the old Karuizawa whisky. Currently, we only produce non-peated whisky, but we plan to try new developments such as using peat if customers request it. The 10 years of maturation will be 10 years full of challenges for me. I want to fulfill my destiny, with pride in this place and the people who have gathered here.
OTHER PERSON
