Production places
Connections to water sources, peat places, maltings, cooperages, warehouses and maturation sites. Uncertain connections are labelled.
No documented production places are linked to this distillery yet.
Komoro Distillery
About the distillery (Kort om destilleriet)
Komoro Distillery is located in Nagano at the foot of Mount Asama, where the distillery is working to shape a new chapter in Japanese whisky. The site is closely connected to KARUIZAWA DISTILLERS and to the global blender Ian Chang, and the visit is built up as a combination of production, tasting, a bar, and a shop. It is a modern, active visitor distillery with a focus on both learning and experience.
History (Historie)
The distillery presents itself as the beginning of “A New Chapter in Japanese Whisky Making” and marks its own story from the first years in operation in Komoro. The clearest milestone in the provided text is 2023, when the first distillation took place. Three years later, in 2026, the distillery’s first single malt, KOMORO ORIGIN, could be introduced. At the same time, it appears that the site is operated under KARUIZAWA DISTILLERS, and that the work is carried out in close collaboration with master blender Ian Chang. This paints a picture of a young distillery where its identity and style are still being built, but where the ambition is clearly stated: to create whisky at the highest level from Komoro.
Raw materials and production (Råvarer og produktion)
The visit provides insight into the production area, with staff explaining the facilities and the process along the way. The standard visit includes a production tour of about 20 minutes, while the extended Komoro Experience Plus also opens for a tour in the warehouse storage area. In addition, there is a separate daily warehouse tour at 12:45, lasting about 15 minutes. The text does not describe the details of mashing, fermentation, distillation, or raw materials, but it shows a distillery that places importance on letting guests get close to the production itself and understand the difference between the production area and the warehouse where the spirit matures. During the visit, you can also meet the distillery’s bar, where cocktails, spirits, and food inspired by Nagano’s local ingredients and terroir are served.
Maturation and cask types (Modning og fadtyper)
Maturation has a clear place in the visitor experience. Komoro Experience Plus combines a production tour with a special visit to the storage warehouse and a tasting of two New Born spirits—spirit matured for less than three years—where one is a special blend developed for the plan. In addition, there is a daily warehouse tour, so guests can get a separate look at the maturation environment. The text does not describe specific casks or maturation regimens, but it makes clear that the distillery uses maturation as a central part of its story and something you can experience on site.
Whiskies (Whiskyer)
The documented selection in the provided text is limited, but it suggests a lineup ranging from new spirit to the distillery’s first matured reference. The visit schedules offer the distillery’s own spirits, including New Born expressions, and 2026 marked the arrival of the distillery’s first single malt, KOMORO ORIGIN. At the same time, the bar offers cocktails based on the distillery’s spirits, and the shop complements the experience with its own products. The overall impression is of a young lineup where development and maturation are still in focus.
| Whisky | Type / series | Flavor profile | Status |
|---|---|---|---|
| KOMORO ORIGIN | Single Malt | 小諸蒸留所初のシングルモルト。2023年の初蒸留から3年を経て誕生した記念すべke udgivelse. | Aktuel |
Visiting the distillery (Besøg destilleriet)
Komoro Distillery is open to the public and offers several fixed visit programs. Komoro Experience includes a 20-minute production tour and a welcome cocktail, while Komoro Academy combines a production tour with a 60-minute tasting seminar. Komoro Experience Plus is the most comprehensive option, with both a production tour, a visit to the warehouse storage area, and a tasting of two distillate types. In addition, you can visit the bar for an entrance fee. Opening hours are 10:00 to 19:00, with the last entry at 18:00 and the bar’s last order at 18:30. A separate warehouse tour runs daily at 12:45, and the production tour begins exactly at the reservation time, so guests need to arrive well in advance. Children under 12 years old cannot participate in the production tour.
The stated opening hours are Business Hours: 10:00 ~ 19:00 / Final Admission 18:00 / Bar L.O. 18:30.
Philosophy and craftsmanship (Filosofi og håndværk)
The core of the distillery’s philosophy is clear: to create a new story for Japanese whisky from Komoro. The work takes place at the foot of Mount Asama, and the ambition is explicitly to aim for the highest standard of Japanese whisky. The collaboration with Ian Chang emphasizes a focus on expertise and blending skills, while the visitor experience shows a willingness to let guests get close to the craftsmanship and the maturation process rather than only the finished product.
Latest news (Seneste nyheder)
KOMORO ORIGIN becomes the distillery’s first single malt – 2026-07-03
Three years after the first distillation in 2023, the distillery’s first single malt, KOMORO ORIGIN, has been made.
Upcoming information about closures and free transport in April 2026 – 2026-03-28
Information is provided about reservation-based free pickup on weekdays, use of the Komoro Loop Bus on weekends and on public holidays, as well as a free shuttle from the distillery to Komoro Station at 13:15 and 15:15.