Historie

Komoro Distillery is located in Nagano Prefecture, in the city of Komoro, at the foot of Mount Asama. The distillery collaborates with global master blender Ian Chan in an effort to create the highest quality Japanese whisky and to tell a new story of Japanese whisky from small locations around 浅間山.

Produktion

The distillery offers guided tours of the production area, with production tours held every hour. A typical production tour lasts about 20 minutes. In addition, there is a tour of the maturation warehouse every day around 12:45, lasting about 15 minutes. Along the experience there is also 森の試飲場, where visitors can sample raw spirit and later whisky.

Combined experiences: - KOMORO EXPERIENCE: Plan 1 offers a welcome cocktail or KOMORO New Make after the production tour. Prices and details vary; there is also the possibility to enjoy local Nagano ingredients together with the experience. Includes a short production overview and access to the bar and shop before and after the tour. - KOMORO ACADEMY: Plan 2 includes a production tour followed by an experiential seminar 'Whisky Academy' with tastings and learning about whisky from different angles. Course content varies and is booked via the booking page. - KOMORO EXPERIENCE PLUS: Plan 3 combines a small-group production tour, a tour of the maturation warehouse, and tastings of two raw spirit variants in 森の試飲場, as well as a small gift as a souvenir. - Other plans: For guests who only want to use the bar, you can choose another plan without a production tour or warehouse tasting.

Bar, food and shop: The bar provides views of copper pot stills and offers original drinks and seasonal menus paired with the distillery's own spirits. Food is also offered, based on local Nagano ingredients, and a shop with original merchandise and whisky glasses.

Produkter / Whisky-serien

• KOMORO New Make (熟成前原酒) – spirit before maturation.
• KOMORO New Born – Fino Cask (熟成中原酒) – spirit in the mid-stage of maturation in Fino casks.
• KOMORO New Born – Oloroso Cask (熟成中原酒) – spirit in the mid-stage of maturation in Oloroso casks.
• Fino Sherry
• Oloroso Sherry These elements are also shown in Whisky Academy courses under 'Exploring Sherry and Sherry Casks' as part of tastings, where younger raw materials and sherry cask development are compared.

Besøg / Oplevelser

The distillery offers two main visit plans, and a range of related experiences: - DISTILLERY TOUR: Includes a tour of the production and access to other facilities on arrival; overview of the workshop and the production. - Whisky Academy (Whisky Academy): A seminar-based experience where you learn about whisky from different angles and taste three to five different whiskies depending on the course. - KOMORO EXPERIENCE (Plan 1): Includes a production tour of about 20 minutes and a welcome cocktail or KOMORO New Make. Tailored to include the bar and shop before/after. - KOMORO ACADEMY (Plan 2): After the production tour, participate in a seminar in the Whisky Academy, with courses such as Taste and Learn, Production 101, Whisky & Cocktails and more advanced topics like Art of Maturation and The Story of Peat; all courses include tastings. - KOMORO EXPERIENCE PLUS (Plan 3): A small-group production tour combined with a maturation warehouse excursion and tastings of two raw materials, plus a small gift. - BAR, FOOD and SHOP: The bar landscape provides the opportunity to enjoy bar and food pairings, including KOMORO Slider, Oil-Marinated Oysters, Chocolate Terrine and more; locally produced snacks and tasters for whisky; and a shop with original merchandise.

Filosofi / Mål

A New Chapter in Japanese Whisky Making describes the distillery's ambition to create a new narrative for Japanese whisky from small places in the Nagano region at the foot of Mount Asama, in collaboration with Ian Chan as the world's leading master blender. Whisky Academy focuses on learning through different angles and tastings — supported by Eddie Ludlow as supervisor — to make whisky more understandable and engaging. Their approach includes using local Nagano ingredients in food experiences and a multi-layered experience of production and aging, where visitors can gain insight into both production and maturation, as well as tasting young spirits and later fully matured whiskies.