SHINDO DISTILLERY

About the distillery

SHINDO DISTILLERY is located in Shindo in Asakura City, Fukuoka, and is SHINDO LAB’s whisky distillery. The site was created as an ambitious laboratory for Japanese whisky, where modern, custom-built equipment is combined with craftsmanship in the crucial steps. The goal is to elevate Japanese whisky with products that will decisively set a new standard.

History

The history of SHINDO DISTILLERY comes from more than 100 years of alcohol craftsmanship in Fukuoka and from a family tradition where new ideas have had room to grow. One important thread goes back to Dr. Jokichi Takamine, who around the turn of the last century attempted to make whisky using koji in the USA. This legacy inspired the Shinozaki family to work for decades on barrel-aged barley shochu, and later to launch TAKAMINE KOJI FERMENTED WHISKEY in the USA in 2021.

That same year, SHINDO LAB took the next step and established a whisky distillery in Shindo, Asakura City. Here, the focus shifted to malt whisky—still with the same underlying concept: to develop something original and forward-looking rather than to repeat what is already familiar. The first own whisky was launched as NEW MAKE, and it already showed from the start that the distillery wanted to work with aromas and structure before the actual cask maturation.

In 2025, the EXPERIMENTAL series arrived as the distillery’s first real single malt expressions, and the following year brought both the blended whisky SHINDO The Blended 2026 and the more focused CORES releases. In this way, the story moves from experimentation and raw spirit toward a more clearly defined whisky house with more types of expressions, but with the same idea at the center: to challenge the standard and formulate something that can become the norm of the future.

Raw materials and production

The production is built on a very deliberate approach with a scientific foundation. In the mashing process, the distillery normally uses one yeast type, but here an additional proprietary yeast strain is added to shape a more layered spirit. The goal is a raw spirit with a distinct milky, fatty, and sweet lactone character, and the distillery describes that they work purposefully to ensure small, fine aroma components stand out in the finished whisky.

This is a production where both raw material processing, saccharification, fermentation, and distillation are guided by precise, chemically justified choices. In the grain whisky part, both vacuum distillation and a hybrid still with copper contact are used, so the unwanted, burnt and sulfur-like notes are kept down while preserving a clean and light style. At the same time, handwork still plays a central role in the crucial stages, even though parts of the facility are custom-built and modern.

The grain in the blended expression comes, among other things, from locally grown Haruka Nijo from Asakura, and in multiple releases malt and grain whisky are combined, so the distillery’s own malt profile supports the light cereal style. Overall, the production is characterized by a clear tension between nature, technique, and intentional aroma shaping.

Maturation and cask types

Maturation takes place in an unusually wide range of casks. Bourbon casks form the backbone of several releases, but they are supplemented with mizunara, oloroso sherry, cognac, brandy, American white oak, chestnut, and a few refill casks. The distillery also works with both peated and non-peated components in the same series, so the choice of casks and smoke tone can be balanced differently from release to release.

In particular, the chestnut cask plays a prominent role in CORES.01, where it is used as the main component and supported by bourbon and cognac casks to keep the sweetness up and the bitterness in check. In CORES.02, the classic peated character is paired with mizunara, oloroso, and cognac to create depth, warmth, and a rounded finish. The travel retail editions show the same approach in two tracks: a smoked version with multiple layers of sweetness and Japanese cask character, and a non-smoked version where American white oak provides green, fresh notes.

It’s a maturation philosophy where multiple cask types are not used for decoration, but to build layers, adjust balance, and give the expression’s own new make character room to shine in both depth and finish.

Whiskies

The range spans from raw spirit to finished whisky and shows the distillery’s development step by step. NEW MAKE is the very young starting point, while EXPERIMENTAL 01 and 02 mark the first single malt releases. The two CORES expressions move closer to the distillery’s core with more focused cask compositions, and SHINDO The Blended 2026 shows that the house also works with a more everyday-friendly blended whisky.

Additionally, SHINDO TRAVEL RETAIL EXCLUSIVE is available in both peated and non-peated versions, created for travelers and for airport stores. Common to the portfolio is that the whiskies revolve around the mild, rich, and sweetly layered signature from the distillery’s new make, but with different levels of smoke, fruit, vanilla, spice, and Japanese cask character. This results in a range that moves from experimentation toward more established expressions without letting go of the original starting point.

Whisky style and flavor profile

The style is built around a milky, fatty, and toffee-like base tone from the new make, which in several places is joined by green apple and pear freshness, dried fruit, vanilla, and an oriental-like sweetness. In the peated expressions, an elegant, balanced smoke sits on top, while chestnut and mizunara contribute sweet-spicy, nutty, and slightly bitter layers. The overall composition is layered and relatively light in structure, but with a clear sweetness and a long, soft finish.

Visit the distillery

The distillery can be visited. SHINDO LAB offers a distillery tour of about two hours, with tastings included, and the tour costs 5,000 yen. There is room for up to 10 people per tour, and you can choose either an English or Japanese guide. The tour takes place at SHINDO DISTILLERY and is intended as a sensory introduction to both production and philosophy.

There is also a concept shop where you can buy and taste. The visit requires booking, and the tour has stairs, so it is not suitable for wheelchair users. For those who do not want to taste during the tour, there is a take-home option.

The stated opening hours are: Distillery Tour: approx. 2 hours incl. tasting; price 5,000 yen; max 10 people per tour. English or Japanese guide can be selected. The tour includes stairs and cannot accommodate wheelchair users.
See times and book a visit.

Philosophy and craftsmanship

SHINDO LAB’s core idea is THE QUEST FOR THE ORIGINAL. It means that the distillery wants to create something that doesn’t just follow the standard, but that can become a new standard in the future. This ambition is carried by a combination of respect for Japanese whisky history, a willingness to challenge conventional thinking, and a clear focus on scientifically grounded craftsmanship.

At the same time, there is clear pride in being a smaller producer that can move quickly and think creatively. Quality, precision, and the courage to try something new are not empty words here, but guiding choices in production, cask work, and product development.

Prices and awards

• World Whiskies Awards 2026 (2026, SILVER, SHINDO NEW MAKE 2)

• World Whiskies Awards 2026 (2026, SILVER, SHINDO NEW BORN 3)

• World Whiskies Awards 2026 (2026, SILVER, SHINDO NEW BORN 5)

• World Whiskies Awards 2026 (2026, BRONZE, SHINDO NEW BORN 2)

• World Whiskies Awards 2026 (2026, BRONZE, SHINDO NEW BORN 6)

• World Whiskies Awards 2026 (2026, SILVER, SHINDO SINGLE MALT 1)

• World Whiskies Awards 2026 (2026, BRONZE, SHINDO SINGLE MALT 2)

• World Whiskies Awards 2025 (2025, GOLD & Category Winner, SHINDO NEW BORN 3)

• World Whiskies Awards 2025 (2025, SILVER, SHINDO NEW BORN 1)

• World Whiskies Awards 2025 (2025, SILVER, SHINDO NEW BORN 2)

• World Whiskies Awards 2025 (2025, SILVER, SHINDO NEW BORN 5)

• World Whiskies Awards 2025 (2025, BRONZE, SHINDO NEW BORN 4)

• International Wine & Spirit Competition 2025 (2025, GOLD, SHINDO NEW BORN 5)

• Tokyo Whisky & Spirit Competition 2025 (2025, GOLD, SHINDO NEW BORN 2)

• Tokyo Whisky & Spirit Competition 2025 (2025, GOLD, SHINDO NEW MAKE PEATED)

• Tokyo Whisky & Spirit Competition 2025 (2025, Design of the Year)

• World Whiskies Awards 2024 (2024, GOLD, SHINDO NEW MAKE PEATED)

• World Whiskies Awards 2024 (2024, BRONZE, SHINDO NEW MAKE UNPEATED 2)

• World Whiskies Awards 2024 (2024, BRONZE, SHINDO NEW BORN MIZUNARA CASK)

• World Whiskies Awards 2024 (2024, BRONZE, SHINDO NEW BORN PEATED)