Introducing Hitachino Craft Highball

Kiuchi Brewery Takes on a Challenge

木内酒造接受挑战

Kiuchi Shuzo has been producing sake in Naka, 120km northeast of Tokyo, for nearly 200 years. Taking on a challenge, the company pioneered the craft beer movement in Japan from the mid-90s on, and in 2016, they entered the whiskey market as well. In a corner of their Hitachino Nest Brewery, Kiuchi Shuzo began making micro-batches of whiskey occasionally using a hybrid still.

木内酒造坐落于东京东北120公里处的那珂市,有着200多年的清酒酿造史。该公司接受了挑战,从90年代中期开始在日本开创了精酿啤酒运动,并于2016年进军威士忌市场。在他们的日立野巢酒厂的一个角落里,木内酒造开始偶尔使用混合蒸馏器制造小批量威士忌。

When making Hitachino Nipponia beer, some of the barley had a high starch content that was unsuitable for brewing beer. The brewery wondered if it would be possible to make use of this without discarding it, and instead use it to make a whisky that is uniquely Japanese. The distillery was established in the Yasato district of Ishioka City, Ibaraki Prefecture, at the foot of Mount Tsukuba, and was fully operational in 2020.

酒造在生产常陆野日式啤酒时发现,一部分大麦因其淀粉含量高,不适合酿造啤酒。于是就想是否有可能在不浪费的情况下利用好它,而是用它来酿造一种日本独有的威士忌呢。酒造建立于于茨城县石冈市八郷区筑波山脚下,并于2020年全面投产。

Hitachino Craft Highball

常陆野精酿海波

Kiuchi Brewery started distilling whisky in 2016 and continues to take on the challenge of Japanese craft whisky. In 2019, the company has developed the Hitachino Highball using its own whisky and will sell it first in Japan. The craft whisky is matured in oak casks and finished with the pure water of Hitachino, providing a crisp, authentic highball experience. Enjoy aromatic whisky sweetness and flavour with a refreshing carbonated foam. 

木内酒造于2016年开始蒸馏威士忌,并继续接受日本精酿威士忌的挑战。2019年,该公司用自己的威士忌开发出了常陆野海波,并将首先在日本销售。这款精酿威士忌使用了常陆野(Hitachino)的纯净水酿造,在橡木桶中成熟。可提供清爽,正宗的海波威士忌体验。来享受芳香的威士忌的甜度和清爽的碳酸泡沫吧。


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