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Craft Innovation, Japanese Boldness, and Global Prestige


Located in Chichibu (Saitama Prefecture), about 100 km from Tokyo, Chichibu Distillery was founded in 2008 by Ichiro Akuto, reviving the lost legacy of the Hanyu distillery. With only 60,000 L of annual production, this small gem has become a legend in just a few years, embodying Japanese craftsmanship and uncompromising creativity.


Terroir & Ingredients


The distillery relies on pure natural spring water, imported malt (England, Scotland, Germany), and a developing local barley. Innovation is found in the mizunara wood fermentation tanks, unique in the world, infusing fruity and spicy notes typical of the Japanese terroir.


Viticulture & Distillation


All production is manual, with two Forsyth stills (2,000 L), long macerations (60–100 h), and meticulous blending by nose. They also have an in-house cooperage workshop, enhancing the art of aging.


Maturation & Style


Aging in varied casks: bourbon, sherry, wine, beer, tequila, grappa, French oak, and especially mizunara (Japanese oak) for elegant whiskies with hints of incense, vanilla, spices, and dried fruits. Result: concentration, balance, complexity — orchestrated for an aging of 15 to 30 years.


Iconic Cuvées




  • Ichiro’s Malt – The First: the first series of single malt, born in 2011, intense, complex, and iconic.




  • The Peated, On the Way, Mizunara Wood Reserve, Wine Wood Reserve, Double Distilleries: ranges with a strong identity, exploring the typicities of wood and terroir.




  • Ichiro’s Malt & Grain: exceptional blends (rare World Blended & Japanese Blended awarded).




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