Held from 1 PM on Saturday, May 9th! Featuring Mr. Keita Okawa, Blender of 'Japanese Whisky Trail Eigashima Distillery'. An amazing 11 tasting items planned!
The Whisky Cultural Research Institute is hosting a tasting seminar on May 9 featuring Eigashima Distillery's blender Keita Okawa. Attendees will taste 11 items and learn about whisky production.
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- 📰 Published: April 11, 2026 at 02:00
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Whisky Cultural Research Institute Co., Ltd.
Whisky Cultural Research Institute Co., Ltd. (Location: Shibuya-ku, Tokyo, Representative Director: Mamoru Tsuchiya) will hold a tasting seminar [Japanese Whisky Trail: Eigashima Distillery] on Saturday, May 9th from 1:00 PM, inviting people from distilleries nationwide as if traveling across Japan. We will welcome Mr. Keita Okawa, Blender at Eigashima Distillery, as the instructor.
● What is Whisky School?
The Whisky School is a school for learning about whisky that the Whisky Cultural Research Institute has been operating since 2001. We have been holding small-scale classes of 10 to 20 people from various perspectives such as whisky production, trivia, pairing, and tasting techniques. As of October 1, 2023, we have established a new seminar room capable of seating a record 81 people (Tech Hiroo Bldg 2F, 1-10-5 Hiroo, Shibuya-ku, Tokyo) and will expand it as a whisky school business.
*This event is open not only to bartenders and liquor sales personnel but also to general enthusiasts.
● Event Outline
Date: Saturday, May 9, 2026, 13:00 - 15:00
Capacity: 80 people
Participation Fee: 5,500 yen (tax included)
Venue: Whisky Cultural Research Institute Seminar Room
Tech Hiroo Bldg 2F, 1-10-5 Hiroo, Shibuya-ku, Tokyo 150-0012
● Seminar Contents
- About production (unique stills and condensers, yeast starter preparation, etc.)
- About the "Akashi", "Eigashima", and "Kikuiki" brands
- About diverse cask maturation and the differentiation of base spirits
- About future initiatives (locally sourced wood, etc.)
● Tasting Items
■ Akashi Pure Malt
A blend of malt from Eigashima Distillery and British malt matured at Eigashima Distillery.
It is imbued with a mellowness nurtured by the mild climate and sea breeze of the Seto Inland Sea.
■ White Oak Single Malt Akashi
A single malt vatted with spirits aged in sherry and bourbon casks.
You can enjoy the complex and rich flavor created by the individuality of each cask.
Bottled non-chill filtered and non-colored.
■ Single Malt Eigashima QUINTET
From Eigashima Distillery's diverse spirits, Mr. Okawa selected five types of casks—primarily bourbon casks, plus Oloroso sherry, PX sherry, port wine, and red wine—to create a single malt expressing a quintet.
■ Kikuiki Mizunara Matured 10 Years
The third release in the Kikuiki series. The deep lingering finish nurtured by two casks, presented at cask strength.
Aged for 2 years in hogshead casks, followed by rare Mizu...
Whisky Cultural Research Institute Co., Ltd. (Location: Shibuya-ku, Tokyo, Representative Director: Mamoru Tsuchiya) will hold a tasting seminar [Japanese Whisky Trail: Eigashima Distillery] on Saturday, May 9th from 1:00 PM, inviting people from distilleries nationwide as if traveling across Japan. We will welcome Mr. Keita Okawa, Blender at Eigashima Distillery, as the instructor.
● What is Whisky School?
The Whisky School is a school for learning about whisky that the Whisky Cultural Research Institute has been operating since 2001. We have been holding small-scale classes of 10 to 20 people from various perspectives such as whisky production, trivia, pairing, and tasting techniques. As of October 1, 2023, we have established a new seminar room capable of seating a record 81 people (Tech Hiroo Bldg 2F, 1-10-5 Hiroo, Shibuya-ku, Tokyo) and will expand it as a whisky school business.
*This event is open not only to bartenders and liquor sales personnel but also to general enthusiasts.
● Event Outline
Date: Saturday, May 9, 2026, 13:00 - 15:00
Capacity: 80 people
Participation Fee: 5,500 yen (tax included)
Venue: Whisky Cultural Research Institute Seminar Room
Tech Hiroo Bldg 2F, 1-10-5 Hiroo, Shibuya-ku, Tokyo 150-0012
● Seminar Contents
- About production (unique stills and condensers, yeast starter preparation, etc.)
- About the "Akashi", "Eigashima", and "Kikuiki" brands
- About diverse cask maturation and the differentiation of base spirits
- About future initiatives (locally sourced wood, etc.)
● Tasting Items
■ Akashi Pure Malt
A blend of malt from Eigashima Distillery and British malt matured at Eigashima Distillery.
It is imbued with a mellowness nurtured by the mild climate and sea breeze of the Seto Inland Sea.
■ White Oak Single Malt Akashi
A single malt vatted with spirits aged in sherry and bourbon casks.
You can enjoy the complex and rich flavor created by the individuality of each cask.
Bottled non-chill filtered and non-colored.
■ Single Malt Eigashima QUINTET
From Eigashima Distillery's diverse spirits, Mr. Okawa selected five types of casks—primarily bourbon casks, plus Oloroso sherry, PX sherry, port wine, and red wine—to create a single malt expressing a quintet.
■ Kikuiki Mizunara Matured 10 Years
The third release in the Kikuiki series. The deep lingering finish nurtured by two casks, presented at cask strength.
Aged for 2 years in hogshead casks, followed by rare Mizu...