Rich Water of Tonami Plain
The mellow flavor of Wakatsuru Whisky is created from clear streams.
High-quality water supporting our whisky production
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. Wakatsuru Shuzo is located in the dispersed settlement with rich water of Saburomaru, Tonami, in Tonami Plain created by the Shou River. The city has Uriwari Shozu, one of the 100 Best Natural Waters of Japan, from which spring water is constantly flowing out. Since its foundation in 1862, Wakatsuru Shuzo has produced whisky and sake using the crystal-clear water of the Shou River. Using high-quality mother water is one of the essential conditions of making whisky.
Whisky aged in slow-changing seasons
This land located on side of the Sea of Japan is surrounded by paddy fields and Tonami Plain that receives heavy snows in the winter. The climate is wet throughout the year with clear change of seasons, which proves an excellent whisky brewing environment. Whisky making takes a very long time. A long time for aging is required for brewed products to go on the market. Whisky brewed in the summer is aged over many years of fall with rich harvest, harsh winter with heavy snows, and warm spring. The flavor of the whisky is truly unique to such a land of Toyama.