Niseko Distillery, located at the foot of Niseko Annupuri, is known for its whiskey and gin production. The facility began preparations in 2019 and distillation in 2021.

However, since whiskey requires aging, its release is still a bit further down the road. In the meantime, they have been producing and selling gin since its foundation, and continue to do so, driven by the desire to offer visitors a unique Niseko product until whiskey sales begin.

Niseko Distillery is part of the Hakkaisan Group, a sake brewery with over 100 years of history based in Niigata Prefecture.

Beyond sake, Hakkaisan has expanded into beer, shochu, and since 2016, rice grain whiskey, which uses rice as its main ingredient.

This sparked a keen interest in malt whiskey production, which ultimately led to the establishment of Niseko Distillery on the invitation of the town of Niseko on the notion that the “natural abundance of the area made it an ideal location for producing the malt whiskey they envisioned.”

The whiskey and gin are crafted using the underground water sourced from Niseko Annupuri. This subterranean water flows through the sand layers beneath the riverbed. Because it’s naturally filtered underground, it is high-quality and much clearer compared to surface water.

The structure of the building is simple and chic, designed to blend in with the surrounding protected forest, reflecting Niseko's commitment to harmony with nature.

The copper sign at the entrance features their logo, a combination of the “N” in Niseko and the “D” in Distillery.

Upon entering the facility, visitors are greeted by the unmistakable aroma of sake—a pleasant welcome for any sake lover!

A look at this photo will give you an idea of what the entire facility is like inside. The structures use larch wood from the Shiribeshi region (which includes Niseko), giving it an open, warm, and inviting atmosphere. In addition to the production area, there’s also a bar and a shop.

And now, it's time for the tour! Today we were guided by one of the distillery staff members through the whisky and gin production process. Not only were they knowledgable, they were passionate about sake, too!

Tour Overview:
・Guided Tour Start Times: May–November: 10 AM / 11:30 AM / 3 PM; December–April: 10 AM / 3 PM

・Tour Process and Time Required: Tour of production area, distillery, and cellar, ending with a tasting of freshly-brewed sake (Approx. 60 min. total)

・Tour Price: 1,000 yen (tax included); Includes 1 drink (alcoholic beverages & soft drinks available). Children under 3 are free.

・Reservations: Book your spot using the reservation form on the Niseko Distillery website. Please inquire in advance regarding guided tours in English.

・Caution: Please note that the distillery has uneven surfaces, steps, and areas with hot equipment. For your safety, avoid wearing high heels or sandals during your visit.

The tour begins with the gin distiller just inside the right entrance of the production area. It is a hybrid distiller from Arnold-Holstein in Germany, consisting of a short, rounded 'pot still' on the right and a chimney-shaped 'column still' on the left.

Produced in this still is Ohoro Gin (Standard), which has been sold since the distillery's inception. The word “ohoro” means “to continue” in the Ainu language, reflecting the hope that this gin would continue to be loved for generations to come. With its smooth yet robust flavor, it's highly recommended as a cocktail base.

A total of 13 botanicals are used to flavor the base spirit, including juniper berries, which give gin its distinctive aroma. It also includes five types of citrus fruit peels, as well as yachiyanagi (bog-myrtle) and Japanese peppermint, sourced from select farmers in Niseko. Visitors can see and smell some of them directly during the course of the tour.

Niseko Distillery's gin has been highly acclaimed both in Japan and abroad, recently securing first place at the World Gin Award 2024, an international competition held in the UK this past February.

Next up, it is time to check out the whiskey production process! There are five key stages: milling, mashing, fermentation, distillation, and maturation. The process begins with the milling of the barley malt.

Milling is the process of breaking down the raw barley malt, crushing it into finer pieces. Because this process is typically completed in the morning, visitors may not be able to witness it in action. The workspace, however, is open for viewing during the tour.

You can also see the barley malt at it appears at each stage of the milling process during your tour. Note that Niseko Distillery uses 100% English barley malt.

The next step is mashing. This involves transferring one ton of milled barley malt into the mash tun. Hot water is then added, activating the enzymes within the malt to convert starch into sugar, resulting in a sweet liquid called wort. This process typically yields about 5,000 liters of wort per batch.

The wort is transferred to the wooden fermenters, pictured in the background of the photo. At this stage, whiskey yeast is added to produce alcohol, initiating the fermentation process, which lasts about four days. This process transforms the wort into what's called "wash," characterized by its nearly absent sweetness, mild sourness, and an alcohol content of around 7%.

While some distilleries use stainless steel fermenters, Niseko Distillery opts for wooden ones made of Canadian Douglas fir, crafted by a Japanese company that specializes in crafting fermentation barrels for soy sauce and miso.

As our guide explains, the wooden tanks allow invisible microorganisms like lactic acid bacteria to combine with the whiskey yeast, resulting in a more complex flavor.

The distillation process is done using equipment from Forsyth, a famous Scottish manufacturer of whisky production equipment.

The distillation process is typically carried out twice. First, the wash undergoes distillation in a traditional Scottish pot still known as the 'straight type,' pictured on the right. This takes about six hours.

Next it is passed through the upper arm into the cylindrical 'cooling tower' in the center, where it is cooled and condensed into liquid. The second distillation is similar to the first, but this time uses a 'bulge type' pot still, with its distinctive spherical bulge. This further concentrates the liquid into what is called "new pot."

This entire process, from the milling to the completion of the second distillation, takes about one week. The new pot is then transferred into tanks and brought to the cellar for casking, where the maturation process begins.

Now it's time to step outside the distillery, where you'll get a firsthand view of the whisky aging process in the nearby warehouse. The inside of the warehouse is filled with the rich aroma of sake and and the pleasant scent of wood.

Despite the strong July sun outside, the warehouse remains surprisingly cool without the use of insulation or air conditioning, allowing the whisky to mature slowly under Niseko's natural conditions.

There are more than 400 casks (or barrels) in storage, the smallest being 200 liters and the largest 500 liters. In addition to the classic sherry, wine, bourbon, and new barrels, they also use shochu barrels, which are not typically used for whisky maturation.

One of the defining characteristics of Japanese whisky is that it must be matured domestically for a minimum of three years. The first whiskey casked at Niseko Distillery has just reached this three-year mark in May 2024, officially solidifying it as a Japanese whiskey.

However, whiskey is known to develop a deeper flavor over a longer period of time, so its official release date is yet to be determined, as they continue to make adjustments to ensure it reaches the desired taste and quality. Regardless, you can be sure there's plenty of anticipation building regarding just what the final product will be like!

fter checking out the warehouse, it's time to return to the distillery for the participant-exclusive chance to sample the whiskey before it has aged. This un-aged whiskey has a fruity and sweet aroma, while lacking the color and aroma typical of mature whiskey.

However, it still packs a punch with an alcohol content of nearly 60%! It's strong enough to feel a heat in your throat, while at the same time being refreshing and easy-to-drink, resulting a rather unique tasting experience. Depending on your palate, you may even detect sweet notes or a hint of kelp in the aroma.

As a chaser, enjoy a sip of Niseko Annupuri's underground water, which is also used in the brewing process. This water is classified as “exceptionally soft,” making it super smooth and easy to drink. Be sure not to miss this part of the tasting experience during your visit!

articipants. In addition to Ohoro Gin (Standard) and rice whiskey from Hakkai Brewery, two mocktails are also available for those driving or who simply do not wish to drink.

Today we sample the Ohoro Gin Soda, as recommended by our guide, along with the Niseko Hakka Tonic mocktail. The Niseko Hakka Tonic is made using Japanese Hakka, which is also used in their gin, and mixed with syrup and tonic water. Both drinks were refreshing and crisp—perfect for a summer day!

The bar is open to all visitors, regardless of if you join the tour or not! Here, visitors can sample some of Niseko Distillery's signature drinks while enjoying a view of the distillation equipment.

The bar also features a display of the botanicals used in their gin. Feel free to ask the staff for explanations on them, or the chance to experience their aromas firsthand.

The bar has table seating as well as a counter space. The tables are made of yachidamo (Japanese ash) while the chairs are made of sennoki (castor aralia) wood. Both are produced in Asahikawa, a city famous for its wooden furniture.

After the tour, be sure to stop by the shop! Even those not joining the tour are welcome to browse the store, where you'll find Ohoro Gin (Standard), along with other rare Japanese sakes and traditional handicrafts like wood products and cutlery that, just like the whiskey, "gain value over time."

Our top recommendation is still Ohoro Gin (Standard)! Currently, in addition to the regular label, a limited-edition version is also available in commemoration of the gin's world-class win.

There’s also a limited-edition gin crafted with a generous amount of Niseko-grown peppermint. This gin delivers a cool, refreshing taste as only peppermint can provide. At the time of this visit, it was unfortunately out of stock, however it will be available again as soon as production resumes.

Every summer, they also release a special gin made with lavender, one of the symbols of Niseko Town. The lavender is cultivated by local farmers and students at Hokkaido Niseko High School.

For 2024, this limited-edition lavender gin has become available as of early August. Depending on the time of your visit, you may even be able to sample it at the bar! For those interested, be sure to inquire about its availability in advance!

In the Ohoro Gin section, there’s also an original boxed gift set containing three mini bottles of different gins (100 ml each): Standard, Japanese Mint, and Lavender (limited quantities available). Not only are they great as samples for yourself, they also make excellent souvenirs and gifts!

Our guide also tells us about the products they sell from local artisans who don't have their own shops, most of who come from Tsubame-Sanjo, a well-known production town in Niigata Prefecture.

"They wish to share the spirit of Japanese craftsmanship with visitors from all around the world," explains our guide. In the store, you'll find items like chopsticks, kitchen knives, and even bonsai shears!

These sake cups are crafted from a single sheet of copper, using a technique recognized as an intangible cultural asset by Japan's Agency for Cultural Affairs. The company that created this cup also happens to be the same one that produced the facility’s signboard!

This plate is the work of a Hokkaido-based artist. They also offer a selection of other items crafted by regional artisans. Regardless of your taste, you’re sure to find something that piques your interest!

There's also a variety of food products, mostly from Niseko, that pair perfectly with alcoholic beverages. Many customers buy these in bulk to enjoy together with their drinks.

In addition to organic wines from Niseko, there's also a section for introducing local sake breweries.

(*Please note that while crafts, gin, and sake are duty-free items, those requiring refrigeration are not.)

On the south side of the facility lies a terrace space with chairs and tabes where visitors can enjoy their drinks from the bar in the open air. It’s the perfect spot to relax and take in the natural surroundings while basking in the gentle breeze. The terrace is open year-round, however the tables and chairs are removed during winter for safety reasons.

The Niseko Distillery is deeply rooted in the local community and focuses on producing whiskey while remaining in harmony with nature. After visiting and taking the tour, I can confidently say it's a spot worth visiting for anyone! With plenty to see and do throughout the year, it's not just for alcohol enthusiasts—even non-drinkers and children will find something to enjoy! So if you find yourself in Niseko, be sure to stop by and see it for yourself!

Photography: Kosuke Otani
Text/Editing: Minna no Kotoba-sha

English translation by: Krys Suzuki