Concept

Special Quality Unique to Our Small Distillery

Saburomaru Distillery was built on the premises of Wakatsuru Brewery that was established in 1862.
We have brewed Japanese sake in the winter and distilled whisky in the summer.
Because of this, the annual production is limited to about 25 barrels; but we have produced our original whisky using heavily peated malt having a long tradition.

Malt

Malt

Wakatsuru Brewery uses malt produced in the U.K.
We make smoky whisky using only heavily peated malt (50 ppm) that has been used over many years. We use peat is used when drying the malt.

Malt

Yeast

Yeast

We use ale yeast (beer yeast) and whisky yeast for mixed fermentation,
This brings out fruity aromas using techniques unique to a sake brewery.
We are also developing Toyama Prefecture’s original whiskies through joint research of a locally discovered yeast with a university.

Yeast

Water

Water

Toyama Prefecture enjoys rich, beautiful nature and a great topographic variety with an altitude difference of 4,000 meters from the 3,000-meter-high Hida Mountains (a.k.a. Northern Alps), including the Tateyama mountain range, to the Toyama Bay with a water depth of more than 1,000 meters. The Shou River flows in the Tonami Plain located in the western area of the prefecture, which is a vast land with rich water where villages are scattered around. Wakatsuru Brewery uses the subsoil water of this Shou River to brew whisky.
Saburomaru Distillery is located in the area of Saburomaru in Toyama Prefecture which is also derived.
The water of Shou River emits a source to the Eboshi Mountain, passes through Gokayama, a gigantic structure built,
It is poured into Toyama bay, and deep underground, there is a flowing underwater flow polished by granite. Wakatsuru Breweries, based on the commitment of “good water would create good spirits". We use the subsoil water of this Shou River to brew whisky.

Water

High-quality water

When I inspected Nada and Fushimi's Sake Brewery, I realized that "Good sake is born from good water".
Although it was in the recession of Showa 2(1927), it threw a big cost and dug a deep well.
By using Shou River's clean water flow, the quality has increased greatly.

-Fusetsu50nen(50th Anniversary Journal),1963

In 1927, Kotaro Inagaki, the second president of the brewery, dug a deep well in search of groundwater in the land of Saburomaru. Despite the harsh challenges of economic crisis at the time, he decided to invest his fortune in the well for the future, believing that good water would create good spirits.

Brewing water well (1932) Brewing water well (1932)
Brewing water well (1932)

Pumping machine (March, 1936)
Pumping machine (March, 1936)

Barrels

Barrels

In the old days when the brewery produced port wine, we purchased wine in barrels from Yamanashi Prefecture and used the emptied barrels to mature whisky. At present, we often use bourbon barrels and also sherry bat, red wine cask, and various other types of barrels.

Barrels