It has a unique code system where the first number refers to the distillery and the second refers to the cask from which the bottle comes. SMWS also offers the largest range of distilleries of any independent bottler. These curiously named drams really do have something for every whisky lover!
The complex nose combines salted caramel, barley sugars and ginger snaps with laurel hedges, lacquered wood, hazelnuts, cherries and cigarette packets (more herbal with water). The palate mingles dark chocolate and fig rolls with orange peel, perfume and warm nipping spices.
Karuizawa was not always the titan of the whisky world it is today. Founded in 1955 by Daikoku Budoshu, a wine and vineyard company, the distillery was situated in the foothills of Mount Asama, an active volcano in Nagano Prefecture. The location was chosen specifically for its climate; the high altitude and cool, humid air were thought to mimic the traditional conditions of the Scottish Highlands. In the early days, Karuizawa was a small-scale operation, focusing on quality over quantity, a philosophy that inadvertently led to its eventual legendary status.
The water used in the production process was filtered through volcanic rock from Mount Asama, providing a unique mineral profile that influenced the spirit's character. Unlike many of the larger Japanese producers of the time who were experimenting with various grains, Karuizawa remained steadfastly committed to traditional methods. They used Golden Promise barley, imported directly from Scotland—the same high-quality grain favored by Macallan at the time. This commitment to raw materials set a foundation for a spirit that was robust, oily, and capable of long-term maturation.
Karuizawa was producing a heavy, peated, and uncompromising malt during a time when the Japanese domestic market was primarily interested in light, blended whiskies for highballs. This disconnect between the distillery's vision and the consumer's palate is a recurring theme in the history of The Complete Guide to Japanese Whisky.
The story of Karuizawa’s closure is a heartbreak for any whisky enthusiast. In the late 1980s and through the 1990s, Japan’s "bubble economy" burst, and the domestic whisky market collapsed. Consumers moved away from traditional brown spirits in favor of shochu and beer. Mercian, the company that owned Karuizawa at the time, found themselves with a distillery that was expensive to run and a product that wasn't selling. In 2000, the stills went cold. In 2001, production ceased entirely.
For years, the distillery sat silent. The remaining stock was left in the warehouses, slowly aging and largely forgotten by the general public. It wasn't until a group of visionary entrepreneurs, including the founders of the Number One Drinks Company, recognized the quality of the remaining barrels that the Karuizawa "myth" began to take shape. They bought the remaining stock—approximately 364 casks—and began releasing them to a global audience that was just starting to wake up to the brilliance of Japanese malt.
In 2016, the final chapter of the physical distillery was written when the buildings were finally demolished. The site where the legendary spirit was born is now gone, replaced by other developments. This finality only served to push prices higher. There is no possibility of a "reopening" in the same location with the same water and the same environmental microbes.
Old Karuizawa whisky is some of the world's most sought after whisky and rarely seen at low prices due to the whisky being spectacular and very high alcohol levels even at older ages.
