About
Opened December 2022 in the heart of Nozawa Onsen Village, Nagano Prefecture, in a historic refurbished canning factory. Hot spring village known for skiing. Initially focused on craft gin (Nozawa Gin), now expanding single malt whisky production aged minimum 3 years in various wood casks. Plans to reach 300 barrels/year. All spirits use locally sourced botanicals and the village's famous onsen spring water. Part of the 'Yoichi Barley Subcommittee' initiative (2025) for all-local production.
Production Details
The Nozawa Onsen Tale
In the mountains of Nagano Prefecture, where snow blankets ancient peaks and thermal springs have bubbled from granite depths for millennia, the village of Nozawa Onsen cradles Japan's newest whisky ambition. Here, at thirteen hundred meters above sea level, winter transforms the landscape into a skier's paradise, while beneath the surface, mountain water begins a fifty-year journey through granite veins, emerging as the village's famous onsen springs.
December 2022 marked a quiet revolution when Nozawa Onsen Distillery opened its doors in a refurbished canning factory, the building's industrial bones now housing copper stills and fermentation vessels. The choice of location speaks to Japanese monozukuri—the patient art of making things properly. Rather than chase convenience, the founders anchored their operation to this thermal village, where the same granite-filtered water that soothes winter-weary bodies would now birth whisky.
The distillery's approach embodies the Japanese mastery of adaptation. Beginning with craft gin, they learned their equipment's temperament, understanding how Nozawa's altitude and climate shape fermentation and distillation. Now, as single malt whisky fills their growing inventory of casks, the operation targets three hundred barrels annually—modest by industrial standards, but precisely scaled to their vision.
Every drop begins with that remarkable water, filtered through granite for half a century before emerging crystal-clear from the village springs. The stills work quietly through mountain seasons, their rhythm matched to local botanicals and the unhurried patience that defines Japanese whisky-making. Three years minimum aging allows the mountain air and wooden casks to work their alchemy, while the distillery looks toward 2025 and participation in the Yoichi Barley Subcommittee initiative, pursuing the Japanese ideal of complete local sourcing.
Standing in this converted factory, surrounded by the village's thermal mists and mountain silence, one senses the deliberate harmony between ancient landscape and modern craft. The stills gleam under mountain light, while outside, the same springs that have defined this place for generations continue their patient emergence from granite depths, now serving both body and spirit in their eternal flow.