Whiskey from the Rokkosan Distillery.
A new specialty from Kobe Rokko. A product created through rich nature and passion
Rokkosan Distillery opened in July 2021 near the top of Mt.Rokko. The distillery makes whiskey using spring water from Rokko, which is known for its quality water, and out of love for whiskey making and the city of Kobe.
A distillery founded in Rokko, a famous sake brewing area.
Kobe, in Hyogo Prefecture, is an international trading city known as the gateway to Japan, with the Port of Kobe. Mt. Rokko is the symbol of Kobe, and it stretches from the northwest of Kobe to the neighboring city of Nishinomiya. In the Meiji era (1868-1912), Mr. Arthur Hesketh Groom, an English businessman, invested his private fortune in a large-scale development project. Since then, the mountain has been crowded with tourists who enjoy mountain climbing, golf, and other activities. Even on weekdays, the cable cars are almost always full.
Since ancient times, the mountain has been a place of mountain asceticism. Today, it is managed as a national park, while its rich natural environment is preserved. The water is of such a high quality that it is considered one of the “100 best waters,” and is well-known nationwide as “Rokko’s natural water.” Rokko is also famous for its sake breweries, and approximately 2.5% of all sake shipped nationwide is made in this area.
In July 2021, the Rokkosan Distillery opened in order to make exquisite whiskey from the excellent waters. Take the cable car from the Rokko Cable Shita Station to the Rokko Sanjo Station, and from there take the Rokko Sanjo Bus and get off at Kinenhidai (Memorial Monument) Stop. Then walk for about 5 minutes. The distillery is located in the forest near the summit and was renovated from what used to be a vacation center for a pharmaceutical company.
The exterior has stylish glass walls, but the interior is warm and wooden, and the amber-colored whiskey bottles on the racks raise expectations for those who love to drink.
Exquisite whiskey born of nature, thanks to blessed greenery and crystal clear water.
“Whiskey is not a chemical product; it is a product of nature," said Mr. Takuji Hisaoka, the distillery's representative. For Hisaoka, who had been searching for the best place to brew whiskey for more than 10 years, the water and environment of Mt. Rokko were very attractive.
Making whiskey in a national park rich in nature involved a great deal of hard work. There were many strict rules, where even moving a single tree could be punishable, so the operation required exercising constant discretion. Despite this, the location was attractive for producing high-quality whiskey.
Mr. Kubo, one of the staff members, gave me a tour of the distillery. The distiller's reddish-brown distillation vessel caught my attention. According to Mr. Kubo, this copper distiller was handcrafted by German artisans. The mash produced in the fermentation tank is distilled twice in this distiller to remove the bitterness and adjust the alcohol content. The mash is then brought into contact with copper, which causes a chemical reaction that removes the characteristic malodors. Artisanal skills have been essential for producing delicious whiskey in the past, and still are today.
Whiskey barrels were lined up in a dimly lit first cellar with a pleasant smoky aroma. The distillery uses sherry, bourbon, and oak barrels imported from Germany for aging.
“Rokko Pure Malt Whiskey MIZUNARA Peated", the distillery's specialty, is distilled in Mizunara barrels with original whiskey imported from Scotland, and then adjusted with the natural water from Mt. Rokko. Its gentle sweetness, moderate richness, subtle fruity aroma and smoky fragrance make it easy to drink, even for those who are not used to whiskey.
The pond near the second cellar is so clear that you can see small fish swimming in it. The water used at Rokkosan Distillery is pumped from the groundwater near this pond.
The mineral-rich natural water from Mt. Rokko is suitable for making not only sake but also whiskey. In addition, the area's extreme temperature differences provide the perfect conditions for aging. As Mr. Hisaoka stated, the whiskey at this distillery is made by the power of nature.
Kobe's new specialty enjoyed by people from all over the world.
Their current goal is to make their own whiskey that only this distillery can make. With the help of the nature of Mt. Rokko and "the god of whiskey (according to Mr. Hisaoka)," he is struggling every day to create an excellent smoky type of whiskey.
Mr. Hisaoka's tone of voice is calm, but each word he speaks conveys his strong passion for whisky.
“We’d like not only enthusiasts but also many people in and outside of Japan to enjoy the whisky from our distillery. There are many ways to enjoy whiskey, such as with water or a highball. Furthermore, along with the whiskey, please enjoy the nature of Mt. Rokko, delicious food, and the city of Kobe." (Mr. Hisaoka)
It may not be long before Rokkosan Distillery's whisky is shipped to the world from the Port of Kobe as Kobe's new specialty.
