"Japanese Whisky Trail Eigashima Distillery" Seminar Approaching! Held from 13:00 on Saturday, May 9th, inviting distilleries from across Japan as if traveling the country!
The Whisky Culture Institute will host the "Japanese Whisky Trail Eigashima Distillery" tasting seminar on May 9, 2026, inviting representatives from Eigashima Distillery. This event aims to promote whisky culture by allowing participants to learn about manufacturing, brands, and aging, alongside tasting 11 types of whisky.
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- 📰 Published: May 2, 2026 at 04:10
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Register here
Whisky Culture Institute Co., Ltd.
Whisky Culture Institute Co., Ltd. (Location: Shibuya-ku, Tokyo; Representative Director: Mamoru Tsuchiya) will hold the tasting seminar "Japanese Whisky Trail Eigashima Distillery" from 13:00 on Saturday, May 9th, inviting representatives from distilleries across Japan, as if traveling the country. The lecturer will be Keita Okawa, Blender at Eigashima Distillery.
● About Whisky School
Whisky School is a school established by the Whisky Culture Institute in 2001 to teach about all aspects of whisky. We have held small-scale classes of 10-20 people, covering whisky manufacturing, trivia, pairing, and tasting techniques from various perspectives. On October 1, 2023, we opened a new, larger seminar room (Tech Hiroo Building 2F, 1-10-5 Hiroo, Shibuya-ku, Tokyo) with seating for a maximum of 81 people, and will expand our Whisky School business there.
*This event is open not only to bartenders and liquor retailers but also to a wide range of general enthusiasts.
● Event Overview
Date: Saturday, May 9, 2026, 13:00-15:00
Capacity: 80 people
Participation fee: 5,500 yen (tax included)
Venue: Whisky Culture Institute Seminar Room
Tech Hiroo Building 2F, 1-10-5 Hiroo, Shibuya-ku, Tokyo 150-0012
● Seminar Content
・About manufacturing (unique stills and condensers, shubo preparation, etc.)
・About the "Akashi," "Eigashima," and "Koukiku" brands
・About diverse barrel aging and distinct production of raw spirits
・About future initiatives (local timber, etc.)
● Tasting Items
① Mizumoto Cask
② Akashi Pure Malt
Blended from malt whiskies from Eigashima Distillery and British malts matured at Eigashima Distillery.
It embodies the mellowness nurtured by the mild climate and sea breeze of the Seto Inland Sea.
③ Single Malt Akashi
④ New Pot
⑤ Old Sherry Butt
⑥ Cachaça Cask Peated
⑦ Single Malt Eigashima QUINTET
Selected by Mr. Okawa from Eigashima Distillery's diverse raw spirits, this single malt expresses a quintet using a total of five types of casks: mainly bourbon casks, along with Oloroso sherry, PX sherry, port wine, and red wine casks.
⑧ Single Malt Koukiku #003 Mizunara Aged 10 Years
This single malt whisky has been aged for 10 years, spending two years in hogshead casks followed by eight years in rare Mizunara casks.
⑨ Triple Distilled Bourbon Barrel
⑩ Local Six-row Barley Bourbon Barrel
⑪ Local Six-row Barley Oloroso Sherry
A total of 11 types are planned.
● Lecturer
Keita Okawa (Blender, Eigashima Distillery)
Blender, Eigashima Shuzo Co., Ltd.
Born in Mie Prefecture in 1977, from Nara Prefecture.
Started working at a sake brewery in 2009, joined Eigashima Shuzo in 2016.
Appointed Blender in 2022.
TWSC Judge
Whisky Professional
First-class Sake Brewer / Tequila Maestro
Register here
● Please refrain from using images published in this press release for purposes other than the content of this matter, and from secondary use.
About Whisky Culture Institute
The Whisky Culture Institute is an organization for the dissemination of whisky culture, led by whisky critic Mamoru Tsuchiya. Since its establishment in March 2001, it has conducted research to deeply study whisky and general alcohol culture both domestically and internationally, collecting and disseminating information. It has also planned, organized, and implemented initiatives with industry professionals to nurture whisky enthusiasts and drinkers and promote whisky culture.
In addition to editing and publishing "Whisky Galore," the only specialized whisky magazine in Japan, and planning and operating events such as whisky festivals, it also hosts the "Whisky Connoisseur Certification Exam," a qualification system that tests knowledge and appraisal skills related to whisky, and the "Whisky Kentei," which tests knowledge for enjoying whisky. Furthermore, since 2019, it has operated the "Tokyo Whisky & Spirits Competition (TWSC)," the only judging panel in Japan that assesses whiskies and spirits from around the world.
Mamoru Tsuchiya, Representative of Whisky Culture Institute, Profile
Mamoru Tsuchiya
Born in Sado, Niigata Prefecture in 1954. Graduated from Gakushuin University, Faculty of Letters. After working as a weekly magazine journalist, he moved to the UK in 1987. During his reporting trip to Scotland, he encountered Scotch single malt for the first time and became deeply engrossed in Scotch. After returning to Japan, he worked as a whisky critic, and in 1998, he was selected as one of the "Top 5 Whisky Writers in the World" by Highland Distillers. He served as a whisky consultant for the NHK morning drama "Massan," which aired from September 2014 to March 2015. Japan's only
Whisky Culture Institute Co., Ltd.
Whisky Culture Institute Co., Ltd. (Location: Shibuya-ku, Tokyo; Representative Director: Mamoru Tsuchiya) will hold the tasting seminar "Japanese Whisky Trail Eigashima Distillery" from 13:00 on Saturday, May 9th, inviting representatives from distilleries across Japan, as if traveling the country. The lecturer will be Keita Okawa, Blender at Eigashima Distillery.
● About Whisky School
Whisky School is a school established by the Whisky Culture Institute in 2001 to teach about all aspects of whisky. We have held small-scale classes of 10-20 people, covering whisky manufacturing, trivia, pairing, and tasting techniques from various perspectives. On October 1, 2023, we opened a new, larger seminar room (Tech Hiroo Building 2F, 1-10-5 Hiroo, Shibuya-ku, Tokyo) with seating for a maximum of 81 people, and will expand our Whisky School business there.
*This event is open not only to bartenders and liquor retailers but also to a wide range of general enthusiasts.
● Event Overview
Date: Saturday, May 9, 2026, 13:00-15:00
Capacity: 80 people
Participation fee: 5,500 yen (tax included)
Venue: Whisky Culture Institute Seminar Room
Tech Hiroo Building 2F, 1-10-5 Hiroo, Shibuya-ku, Tokyo 150-0012
● Seminar Content
・About manufacturing (unique stills and condensers, shubo preparation, etc.)
・About the "Akashi," "Eigashima," and "Koukiku" brands
・About diverse barrel aging and distinct production of raw spirits
・About future initiatives (local timber, etc.)
● Tasting Items
① Mizumoto Cask
② Akashi Pure Malt
Blended from malt whiskies from Eigashima Distillery and British malts matured at Eigashima Distillery.
It embodies the mellowness nurtured by the mild climate and sea breeze of the Seto Inland Sea.
③ Single Malt Akashi
④ New Pot
⑤ Old Sherry Butt
⑥ Cachaça Cask Peated
⑦ Single Malt Eigashima QUINTET
Selected by Mr. Okawa from Eigashima Distillery's diverse raw spirits, this single malt expresses a quintet using a total of five types of casks: mainly bourbon casks, along with Oloroso sherry, PX sherry, port wine, and red wine casks.
⑧ Single Malt Koukiku #003 Mizunara Aged 10 Years
This single malt whisky has been aged for 10 years, spending two years in hogshead casks followed by eight years in rare Mizunara casks.
⑨ Triple Distilled Bourbon Barrel
⑩ Local Six-row Barley Bourbon Barrel
⑪ Local Six-row Barley Oloroso Sherry
A total of 11 types are planned.
● Lecturer
Keita Okawa (Blender, Eigashima Distillery)
Blender, Eigashima Shuzo Co., Ltd.
Born in Mie Prefecture in 1977, from Nara Prefecture.
Started working at a sake brewery in 2009, joined Eigashima Shuzo in 2016.
Appointed Blender in 2022.
TWSC Judge
Whisky Professional
First-class Sake Brewer / Tequila Maestro
Register here
● Please refrain from using images published in this press release for purposes other than the content of this matter, and from secondary use.
About Whisky Culture Institute
The Whisky Culture Institute is an organization for the dissemination of whisky culture, led by whisky critic Mamoru Tsuchiya. Since its establishment in March 2001, it has conducted research to deeply study whisky and general alcohol culture both domestically and internationally, collecting and disseminating information. It has also planned, organized, and implemented initiatives with industry professionals to nurture whisky enthusiasts and drinkers and promote whisky culture.
In addition to editing and publishing "Whisky Galore," the only specialized whisky magazine in Japan, and planning and operating events such as whisky festivals, it also hosts the "Whisky Connoisseur Certification Exam," a qualification system that tests knowledge and appraisal skills related to whisky, and the "Whisky Kentei," which tests knowledge for enjoying whisky. Furthermore, since 2019, it has operated the "Tokyo Whisky & Spirits Competition (TWSC)," the only judging panel in Japan that assesses whiskies and spirits from around the world.
Mamoru Tsuchiya, Representative of Whisky Culture Institute, Profile
Mamoru Tsuchiya
Born in Sado, Niigata Prefecture in 1954. Graduated from Gakushuin University, Faculty of Letters. After working as a weekly magazine journalist, he moved to the UK in 1987. During his reporting trip to Scotland, he encountered Scotch single malt for the first time and became deeply engrossed in Scotch. After returning to Japan, he worked as a whisky critic, and in 1998, he was selected as one of the "Top 5 Whisky Writers in the World" by Highland Distillers. He served as a whisky consultant for the NHK morning drama "Massan," which aired from September 2014 to March 2015. Japan's only