Fukushima Distillery atu adistill Wins Gold at TWSC for Its First Entry, “Native Species Distilled Spirit”

Kokage Inc. / atu adistill Kawauchi Village Distillery, a craft gin producer and seller based in Kawauchi Village, Futaba District, Fukushima Prefecture and led by CEO Sota Oshima, announced that its first-ever entry, “atu adistill Native Species Distilled Spirit,” won a Gold Award in the Western spirits category at the Tokyo Whisky & Spirits Competition (TWSC), Japan’s only and one of Asia’s largest competitions for whiskies and spirits from around the world. The Tokyo Whisky & Spirits Competition evaluates whiskies and spirits from around the world based on the refined palate cultivated in Japan. First held in 2019, the competition is chaired by whisky critic Mamoru Tsuchiya. More than 5,290 entries have been submitted to date across Western spirits, shochu, and awamori. Judging is conducted by around 300 experts nationwide, including certified liquor professionals, bartenders, journalists, importers, and liquor retailers. Entries are assessed through blind tasting, with brands concealed so that evaluations are based solely on aroma and taste. The award-winning product is “atu adistill Native Species Distilled Spirit,” with an alcohol content of 47%, a 500 mL volume, and a retail price of JPY 4,980 including tax. Its botanicals include kaya nuts, tachibana citrus, kuromoji, nioikobushi magnolia, and juniper berries. “atu adistill Native Species Distilled Spirit” is the signature product of atu adistill, created under the concept of “capturing the memory of the land in aroma and bringing it from Fukushima to the world.” It uses the native plant kaya nut as its key botanical, combined with tachibana, kuromoji, nioikobushi, and juniper berries. The aroma is crisp and clear, evoking the clean air of a forest. On the palate, it offers the freshness of juicy citrus and the cooling sensation of green leaves. The flavor is delicate yet structured, with a long, calm finish reminiscent of quiet woods and fragrant timber. Each botanical is macerated separately and vacuum-distilled at its optimal point, allowing even delicate and highly volatile aromas to be extracted without loss. Through a meticulous process, the spirit expresses the depth and nuance of Japanese nature in a clear, refined taste. Judges commented: “The juniper is not especially strong, but the balance comes together within the range of what can be called gin. Since the overall balance is good, it seems highly versatile for cocktails.” Another noted: “The juicy flavor reminiscent of pink grapefruit is impressive, with the juniper berry flavor gently accompanying it.” A further comment described it as “refreshing and fruity, with a good balance of acidity and sweetness; the bitterness of citrus peel in the finish tightens the whole profile.” Kokage CEO Sota Oshima said the company was deeply honored and very pleased to receive a Gold Award for its first submission. At the same time, he said he honestly felt some frustration at not winning the highest gold award. He added that there is still more the team can do, and that they will continue improving quality while challenging the world from Fukushima through the appeal of Japanese nature. Head distiller Kaito Takahashi said he was grateful for the Gold Award and honored that the gin they have continued making since the distillery’s launch received this recognition. He noted that “Native Species Distilled Spirit” is an evolving product, improved with each production batch, including the summer 2025 and winter 2025 distillations. The team will continue focusing on gin-making with the aim of winning an even higher award next time. atu adistill Kawauchi Village Distillery is a craft gin distillery based in Kawauchi Village, Fukushima Prefecture. It began distilling in November 2024 and produces spirits in a small space renovated from the warehouse of a former pharmacy. The distillery focuses on native Japanese plants, using kaya nuts as a key botanical and combining local ingredients with abundant groundwater. It carefully draws out the delicate and layered aromas of Japanese forests, expressing the character of the land in every drop and delivering Fukushima’s appeal to the world through scent. In July 2026, the distillery plans to open a directly operated restaurant bar on its second floor, where guests can enjoy pairings. The venue aims to offer a one-of-a-kind food experience available only in this location and to become a place people will want to visit in person.