Sakurao Distillery: where tradition meets modernity
The art of distilling is thoughtfully cultivated at Sakurao Distillery.
For malt distillation, the swann neck of the pot still is purposedly modified to retain more esthers and design more complex whiskies. A hybrid still is then used for the second distillation, which results in a higher alcohol volume than usual and fruitier whiskies.
For grain distillation, made out or barley, the traditionnal still that used to be operated for shochu production is used. A second distillation is then operated in a still designed by Sakurao, using the traditional iron still topped with a distillation column. This process leads to a light and floral whisky profile.
A unique aging process in an underground cellar
The casks are brought to their underground cellar in the small town of Akiota-Togouchi. It is like a sanctuary, where the whiskies enjoy unmatched aging conditions. This unusual setting makes it possible to control the environmental factors that are decisive in obtaining the desired aromatic profile. This slows down the extraction of aromas from the barrel, and explains the elegant profile of the Togouchi range as well as its light color.