About Ibaraki Prefecture
Ibaraki Prefecture is located in the northeastern part of the Kanto region, facing the Pacific Ocean. Its name means "thorny tree," reflecting its deep-rooted natural and historical character. The region features a mix of coastal plains, mountains, and the Tone River—one of Japan’s major waterways—flowing through it.
Ibaraki is known for its fertile land and fresh agricultural products like melons, sweet potatoes, and lotus root. It's also famous for natto (fermented soybeans) from Mito, the capital city. The area combines industrial innovation with tradition and is home to cultural landmarks like the towering Ushiku Daibutsu and Kairakuen, one of Japan’s top three gardens.
Sake brewing in Ibaraki has long benefitted from its pure water sources and quality rice. With a balance of old and new, local breweries continue to create sake that reflects the clean, vibrant character of the region.
About Takazo Distillery
– A Legacy Reborn
Nestled in Mito, Ibaraki, Meiri Shurui is a distinguished producer of fine sake and spirits, cherished worldwide for its time-honored craftsmanship. Founded in 1950, the company inherited the legacy of Kato Sake Brewery and, just two years later, ventured into whisky making under the leadership of its founder, Takazo Kato. However, a tragic fire in 1959 destroyed the distillery, forcing the dream of whisky production to be set aside—for over 60 years.
In 2022, this long-lost tradition was revived. With the acquisition of a whisky production license, Takazo Distillery was born, carrying the name and vision of its pioneering founder.
Whisky, Elevated from the Ground Up At Takazo Distillery, every element of whisky making is guided by meticulous craftsmanship. From carefully selected barley to the mineral-rich underground water of Mito—known as the "City of Water"—each component is chosen with purpose. Building on Meiri Shurui’s renowned expertise in sake fermentation, the team developed a proprietary whisky yeast in 2023, refining the foundation of flavor to create a distinct, signature profile. Every step of the process, from fermentation to distillation, is rigorously tested and refined to achieve perfection.
Aging, a defining stage in whisky making, is equally considered. The distillery employs a diverse selection of casks, including Japanese Mizunara oak, bourbon, sherry, port, and rum barrels. Among these, the plum wine casks—once used to mature Meiri Shurui’s iconic Hyakunen Umeshu—lend a uniquely rich, fruit-forward complexity, setting Takazo whisky apart. In Mito’s climate, with its dramatic seasonal shifts, the whisky matures under optimal conditions, developing deep character and complexity.
"REBORN" – The Spirit of Revival
Takazo Distillery stands as a testament to perseverance, a vision rekindled after six decades. With a foundation rooted in tradition and an eye on the future, it blends time-honored expertise with the bold ingenuity of a new generation.
From Mito to Japan, and beyond—experience the passion and precision poured into every bottle of Takazo whisky.
