Niseko Distillery 4 !

by Kazu

The crushed malt should be soaked in the soft water from Mt. Niseko Annupri and fermented in the wooden tank like Japanese traditional sake brewering. The aroma and the taste of the wood give the alcohol something good and twists. I was wondering how they found the wooden barrel manufacturer because many barrel manufacturers gave up to run their business and to foster the technicians.  

After the ample fermentation of the malt in the wooden tank, they are squeezed and poured into the pot still. The building of the distillery is made of larch in Hokkaido and the aroma is so nice.

Those wooden barrels had been used to make sherry, wine and  bourbon. They are used again and again in their life. I am worried about the future of berrel making that leads to good whisky making.

The warehouse of the whisky is almost empty now but soon it will be filled up and another warehouse for the whisky will be built. They provide a certain amount share for angels to make good whisky.