Shindo Distillery is located in Fukuoka Prefecture, on Kyushu Island in the southern part of Japan. The journey began about 220 years ago with the production of sake. Around 40 years ago, they expanded into the production of shochu, another traditional Japanese spirit, and about 20 years ago, they began making rum. Most recently, four years ago, they started producing Japanese whisky as well. Whilst remaining true to their foundations, they continue to pioneer new paths through distinctive production methods grounded in scientific principles.
The distillery’s story is deeply connected to Dr Jokichi Takamine, a world-renowned Japanese scientist who was invited to America about 100 years ago and attempted to produce whisky using koji. Inspired by his legacy, Shindo began crafting barrel-aged barley shochu using a unique method 40 years ago, and in 2021, launched ‘Takamine Koji Fermented Whiskey’ in the United States. This project embodies their philosophy of bold innovation and distinctive challenges. In the same year, they embarked on a new, long-anticipated project: the production of malt whisky. This new venture, housed in a freshly established distillery, does not use koji and is entirely different from the Takamine Koji Fermented Whiskey, yet it is a testament to their enduring commitment to pioneering and innovative challenges.
Michiaki Shinozaki, the eighth-generation owner, recalls how his father often told him stories about Dr Takamine, a great man who was known as a world-renowned chemist, having been the first to succeed in extracting adrenaline crystals. Before that, the doctor was also involved in the alcohol industry, and at the request of an American whisky company, he made an original attempt to make whisky using koji, an oriental technique, instead of the usual method using malt. ‘My father was impressed by his spirit of trying to take on an original challenge based on scientific evidence, without being bound by existing methods and stereotypes,’ Michiaki explains. This spirit of innovation continues to guide the distillery today.
Japan may be known for its innovative approach to distillation, constantly embracing new technological challenges. At Shindo Distillery, they take this spirit of innovation even further. In their whisky production, they employ multiple strains of yeast to create distinctive and experimental new-make spirits. Beyond these scientific pursuits, they are also deeply committed to supporting their local community by using locally grown sugarcane and barley whenever possible. ‘The greatest joy in our work comes from seeing the surprise and delight on our customers’ faces, and from knowing that our efforts help foster a sense of unity and pride within our region,’ the team explains.
The distillery employs some of the most advanced production methods among whisky makers in Japan. In their malt whisky production, they use multiple strains of yeast to create a new-make spirit characterised by its distinctive, deep and sweet lactone aroma. Furthermore, they mature their spirits in a variety of casks, including Mizunara oak and Japanese chestnut, to develop whiskies with rich and diverse flavour profiles. By carefully blending these distinctive spirits, they craft whiskies that embody a sense of Japanese elegance and tranquillity, offering a refined and harmonious drinking experience. The concept of ‘Shindo Lab’ is ‘The Quest for the Original’, pursuing what will become the standard in the future rather than what is common in the world.
