Kiyokawa Distillery has officially released its first single malt whisky, titled The Cask, First Edition, at a launch event held at the historic Fujiya Gohonjin restaurant in Nagano City, Japan, on Thursday, March 19. The limited-edition single cask expression, bottled at cask strength of 61.1%, is limited to 398 bottles and retails at $319.99.
The Cask was matured for three years in an ex-Pedro Ximénez sherry cask and produced from 100% homegrown barley grown adjacent to the distillery in Iiyama by the distillery’s own farming team.
The barley strain was developed in collaboration with a local institute of agriculture, resulting in a unique variety capable of thriving beneath heavy snowfall and intense summer heat.
What Will Whisky Look Like in 2027? Voices from Whisky Live Paris
READ THE STORYDavid Troiano, Kiyokawa founder and master distiller, outlined his philosophy at the event. “The Cask, First Edition represents years of quiet work, through seasons of deep snow and summer heat, through harvest and fermentation, and through the slow transformation that only time allows,” he said.
“A single cask is uncompromising. It cannot hide within conformity. A single cask is an honest statement. It speaks clearly of where it was born. This whisky carries the character of our mountain climate, the structure, depth, and restraint. Whisky always carries the memory of the place where it matured.”
Troiano also addressed the distillery’s long-term direction. “We are not chasing volume. We are building origin. And if we remain patient, disciplined, and true to our land, the rest will follow,” he said.
Trending Content
The bottle features locally made glass and a handmade washi-paper label produced from the distillery’s own barley husks, underscoring Kiyokawa’s commitment to sustainability and locality.
Liam Hiller, operations director at Dekanta, gave an introductory speech at the event, which brought together local business leaders, government officials, whisky enthusiasts, and members of the press.
The launch took place at Fujiya Gohonjin, a restaurant that has stood since 1648 in Nagano City.
Official tasting notes from the brand describe dried figs, plum jam, and roasted nuts on the nose. The palate offers rich sherry sweetness, baking spice, and umami depth. The finish is long and warming, with lingering cocoa and oak.
Kiyokawa joins a growing wave of Japanese craft distilleries establishing distinct regional identities. Japan’s whisky category has seen significant expansion in recent years, with smaller producers increasingly emphasizing terroir and grain provenance alongside the country’s established major distillers.
The Cask, First Edition is available for purchase through Dekanta.
