Meiri Shurui’s Takazo Distillery Wins Triple Gold at TWSC 2026 with Three Whisky Items

Meiri Shurui Co., Ltd. of Mito, Ibaraki Prefecture announced that Takazo Distillery, revived 60 years after being destroyed by fire, won gold awards for all three items entered in the Tokyo Whisky & Spirits Competition (TWSC) 2026, one of Asia’s largest spirits competitions, achieving a “triple gold” result. The winning products are two-year-old newborn whiskies produced after the distillery’s revival: “Takazo REBORN AGED 2 YEAR FIRST FILL BOURBON BARREL,” “Takazo REBORN AGED 2 YEAR FIRST FILL BOURBON BARREL NATURAL CASK STRENGTH,” and “Takazo REBORN for THE FRONTIER SPIRITS BOTTLE.” All three items are sold out at the brewery. TWSC is one of Asia’s largest whisky and spirits competitions by number of entries, judging whiskies and spirits from around the world through the refined palate cultivated by Japanese culture. It is organized by the TWSC Executive Committee, chaired by whisky critic Mamoru Tsuchiya, with the aim of promoting high-quality whiskies and spirits from Japan and abroad, and nurturing domestic drinkers who will support the future development of whisky and spirits culture. Takazo Distillery Executive Managing Director Takahiro Kato said he was delighted and humbled that the two-year-old newborn whiskies, which lead into the upcoming single malt release, received such recognition. He noted that the company developed its long-awaited original whisky yeast in January and has begun using it in actual fermentation. Takazo has also started mashing with Ibaraki-grown malt called “IBARAKI PEAT,” advancing local barley initiatives that pursue a character only Takazo Distillery can create. Its single malt is scheduled to launch between this summer and autumn, marking what Kato described as the true starting point of the distillery’s whisky-making journey. Technical Department General Manager Keiichi Onizawa said the team was surprised and pleased to receive notice of the triple gold awards in the Western spirits category at TWSC 2026. He described the awards as proof that daily refinement has borne fruit and as recognition of the distillery’s whisky-making, adding that gold for the bourbon cask items was especially encouraging. The team will continue striving to deliver memorable glasses to drinkers. Meiri Shurui’s roots date back to the Edo period, when the founder traveled Japan in search of water ideal for brewing and arrived in the former Mito domain. The company has continued brewing there for more than 160 years. Its whisky-making began in 1952 under founder Takazo Kato and a team of passionate craftspeople, but a fire 10 years later destroyed the whisky license and forced the company to withdraw from whisky production. For roughly 60 years afterward, while whisky production remained suspended, Meiri Shurui refined its fermentation and distillation technologies, developing its own sake yeast and supplying it to more than 240 breweries nationwide, while also applying rare distillation equipment and techniques to shochu and gin production. In 2022, the company reacquired its whisky production license and established “Takazo Distillery,” creating an integrated system for fermentation, distillation, and maturation on its own premises in Mito. The distillery uses three times the conventional amount of yeast and more than doubles the fermentation period to achieve powerful yet elegant fermentation. It is also developing original yeast for use in actual brewing. For maturation, it uses casks with distinct Japanese character, including mizunara oak and plum wine casks previously used for its flagship “Hyakunen Umeshu.” Takazo Distillery’s identity is built on Mito’s water, craftsmanship, and experimentation. Mito, surrounded by the Naka River and Lake Senba, is described as a “city of water,” and its magnesium-rich groundwater is an essential element in whisky production. The distillery applies Meiri Shurui’s expertise in developing and cultivating yeast, including its original whisky yeast developed in 2023, to pursue Takazo’s fruity profile. It also matures whisky in mizunara, bourbon, sherry, port, rum, and plum wine casks, drawing on Meiri Shurui’s knowledge from producing around 600 products to create distinctive whiskies. Other Takazo whisky lineup items include “TAKAZO PURE MALT PLUM WINE CASK FINISH,” a pure malt whisky blended with spirit matured in plum wine casks used for the award-winning “Hyakunen Umeshu,” offering fruity sweetness from Japanese terroir and fragrant vanilla notes. It is 700ml, priced at 4,500 yen before tax, with 46% ABV. “TAKAZO PURE MALT MIZUNARA CASK FINISH” uses first-fill mizunara casks, a symbol of Japanese whisky, to pursue both fruit sweetness and spiciness. It is available in 700ml and 200ml bottles, priced at 6,000 yen and 1,900 yen before tax, with 46% ABV.