Kiyokawa (Iiyama Mountain Farm Distillery)
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Farm-to-bottle grain-to-glass distillery tucked in the Japanese Alps at Iiyama, Nagano Prefecture. Renamed from Iiyama Mountain Farm Distillery in 2022. Cultivates own barley, rice, and wheat on-site. Two 5,000L stills: one custom traditional pot still and one Frilli pot still (first Italian Frilli in Japan). Also uses a DYE hybrid still (China), four Garberotto oak fermenters (Italy), and two Cheiman mash tuns (Germany). First Kiyokawa Whisky released 2025. Huge temperature variance: barley fields buried under 3m snow in winter, hot summers. Also produces gin and vodka. Togari Onsen grain whisky distillery under construction adjacent.
Production Details
The Kiyokawa (Iiyama Mountain Farm Distillery) Tale
In the mountain bowl of Iiyama, where Nagano Prefecture meets the sky, snow falls three meters deep each winter, burying the barley fields until spring's arrival transforms the valley into a sea of green grain. Here, in 2019, Kiyokawa Inc. planted more than seeds—they planted a vision of whisky that would grow from this exact soil, under this particular sun.
The distillery that began as Iiyama Mountain Farm Distillery carries the Japanese Alps in its very bones. Mountain spring water descends from peaks that have watched over this valley for millennia, carrying the mineral memory of granite and time. When Kiyokawa claimed its current name in 2022, it was not merely rebranding—it was declaring allegiance to place, to the ancient principle that true craft begins with understanding your ground.
Walk through these fields and you witness monozukuri in its purest form. The barley, rice, and wheat that will become whisky grow within sight of the stillhouse, tended by hands that will later guide their transformation. This is farm-to-bottle taken to its logical conclusion—not as marketing phrase, but as philosophy.
Inside the distillery, two 5,000-liter stills stand ready: one custom traditional pot still honoring Scottish heritage, and beside it, Japan's first Italian Frilli pot still—East meeting West in copper conversation. A Chinese DYE hybrid still adds its voice, while four Italian Garberotto oak fermenters and twin German Cheiman mash tuns complete this international chorus conducted by Japanese precision.
The extremes that define this place—winter's crushing snow, summer's blazing heat—create a whisky's childhood of dramatic seasonal swings. Each barrel breathes with the valley's rhythm, expanding and contracting in the temperature dance that only mountain distilleries know.
As 2025 approaches and the first Kiyokawa Whisky prepares for release, construction begins on the adjacent Togari Onsen grain whisky distillery. The vision expands, but the foundation remains: whisky born of this soil, shaped by these seasons, carrying the story of Iiyama in every drop.