Let's join hands with our colleagues in the industry!Jota Tanaka talks about "Fellow Distillers".
＜Part 2＞

About the problems facing the whisky industry and the future of whisky making.A leading expert on Japanese whisky talks about whisky now and in the future.

writer：Ryoko Kuraishi

Fuji Gotemba Distillery is located at the foot of Mt.Fuji, and the frequent occurrence of fog, the distillery has an ideal environment for whisky.

The challenges facing the "new age of whisky".

New issues have emerged in the "new age of whisky", a trend that has accompanied the expansion of the market.
Mr Tanaka believes that in order to protect the quality and reliability of Japanese whisky, it is important to first raise the level of tradition and whisky-related personnel before encouraging new entrants.


'The current reputation of Japanese whisky is the result of the quality that manufacturers have refined over the years through friendly rivalry.


When I returned to Japan ten years ago to take up my current position, I could not have imagined that whisky would once again be in the limelight like this.
Consumption has doubled and distilleries are now in full production and ready to take on new challenges.


The current situation is the result of steady efforts that have finally borne fruit.
We are grateful to be in a situation where Japanese whisky is attracting worldwide attention, and we feel a responsibility not to let this cease.

Kettle (single distillation) in which distillation is carried out one at a time, similar to pot stills for malt whisky.It produces an aromatic, medium grain spirit.It is rarely used worldwide, and although it is more time-consuming than continuous distillation, it produces a grain spirit with a good sense of body.

According to Mr Tanaka, "The essence of Japanese whisky, which is highly regarded all over the world, is the careful selection of the original spirit and its precise craftsmanship".
The appeal of Japanese whisky lies in its high quality and delicate, harmonious taste, which is the result of a variety of different types of original whisky and advanced blending techniques.


In order to protect the reputation that has been built up and to live up to the trust of customers, I would like new producers to not only gain knowledge and experience in fermentation and distillation, but also to have a solid understanding of the history and tradition of whisky.


I think it is interesting that a new type of Western whisky is being created, but at the same time, if we are to compete in the category of 'whisky', we must be fair in the fundamental aspects of whisky.


It is important for those of us involved to have a clear vision of the situation and to take a long-term perspective for the development of the industry."

Doublers are distillers developed by the Seagram company.It has become a standard in bourbon production, but few non-bourbon distilleries use it.It can be used to make heavy, heavy-type grain wines.

Creator, bartender and chef. ...... Whisky fans join hands with each other.

Mr Tanaka believes that the role of a blender is not only to make whisky, but also to convey the culture and stories behind whisky.


In order to convey the appeal of the deep whisky culture and propose various ways of enjoying whisky, it is essential to collaborate not only with blenders and other whisky makers, but also with bartenders and other colleagues in the industry.


For example, the variety of cocktails that have been created using whisky is another factor that has broadened the range of whisky.
There are always surprises and new discoveries in cocktails, and they open up new whisky attractions.


As a blender, the bottled whisky is the finished product that we are proud to release, but I believe that cocktails are what broaden the range of ways to enjoy the whisky after understanding its characteristics.


Last year, when we released the Fuji Signature Blend, we held an event at an up-and-coming bar in Paris.
The bartenders were very particular about the cocktails they made with the Signature Blend, even though there were a lot of eccentricities.
It was a fresh experience for me.


Of course, Japanese bars also produce a wide range of whisky cocktails.
Japanese bartending in particular is one of the cultures that attracts the world's attention, including presentation and mannerisms.
Young bartenders actively participate in whisky seminars, and I often learn a lot from their eagerness to learn."

One of the seminars held for wholesalers in Paris.The seminar included an explanation of the different types of sake produced at the Fuji Gotemba distillery and the characteristics of the products, while tasting the sake.

Mr Tanaka says that Fellow Distillers is an indispensable philosophy for the development of the whisky market, where the distillers themselves enjoy themselves and aim for even greater heights through friendly competition.
It is also the mission of Mr Tanaka and his team to pass on the concept of Fellow Distillers to the next generation.


Here we ask what kind of whisky Mr Tanaka is aiming for.


Fuji Gotemba Distillery's ideal whisky is 'clean and elegant', a whisky with a clean and gorgeous aroma.
We want to pursue the depth of flavour and create a new style of whisky that will have passionate fans all over the world.


Our distillery produces grain whisky with a variety of flavour types that is unparalleled in the world, and we are convinced that grain whisky still has a lot of potential.


We want to enhance the characteristics of each grain whisky more than ever before, and we also want to create new blends of malt whisky with a variety of flavours by working on the production of raw materials with diverse tastes.
We want to attract people with whiskies that follow the style of the past, but are in an area that we have not yet reached.
That's how we approach whisky making.


It will be 10 or 20 years before our current efforts see the light of day, so it's a pity that I won't be around to see them through to the end, but I'm working hard so that I can taste delicious whisky in the future (laughs).


While blending using the whisky spirit we have inherited from our predecessors, we also work hard to make better spirit and pass it on to the next generation and the generation after that, which is also an important mission as a blender."

Off shot from a tasting seminar held the year before last for bartenders working in an Italian restaurant in Paris.They are also "Fellow Distillers" who help to boost whisky culture.

Personally, he is exploring the pairing of whisky and food.


'There is talk that whisky is well-balanced as a food drink, but that is only on the level of 'not getting in the way'.
We want to find a supreme marriage that brings out the best in whisky and food.
This way, chefs and cooks can become friends and propose new and unconventional whisky attractions.


Whisky's quality is complete inside the bottle, but the opportunity to further enhance its appeal extends beyond the bottle, says Tanaka.The quality of whisky is complete inside the bottle, but the opportunity to further enhance its appeal lies outside the bottle, says Tanaka.


Not only chefs, cooks and bartenders, but also the media, liquor vendors, whisky enthusiasts, bar hoppers ...... and whisky fans in the world outside the bottle, can join hands with their friends.If they work together, they can build a whisky culture that is unique to Japan.