Our technique of making whisky is classic.
The distillation unit is compact, yet,
it is equipped with authentic major production facilities
from crushing to distillation including the mash tans and the pot stills by Miyake Industries.
However, we only utilize traditional wooden tanks
instead of stainless-steel ones when it comes to the process of fermentation.
This wooden fermentation tank requires the delicate sense of brewers to assess the state of fermentation,
but we value the originality in our whisky-making, not the deftness.

The whisky-making proceeds throughout the year from preparation to aging.
Shin-Asahi, where Biwako Distillery is located,
has a beautiful spring with the vibrant flow of the snowmelt,
and the sun glitters gracefully on the waterside in the summer.
After the autumn season when the rice plants in the neighboring fields become ripe,
the pure white winter comes. During the icy cold winter when silence surrounds us,
steam rises from our small distillery with a single pot still as if malt is breathing.
We put distilled new make whisky into various kinds of casks from
new casks such as white oak, mizunara, chestnut, and sakura,
to old casks including bourbon, sherry, wine, Madeira wine, and brandy.
Our whisky is going to be matured in the cellar made of cedar wood at least for 3 years,
and then it is going be many more years of a quest for the peak
taste and aroma of each cask, figuring out the right moment to bottle.
The calm flow of time, the cool climate, and the rich and good-quality soft water…
All of these are the essentials and have to come together for our whisky-making.