Hiroshima, Japan

Hiroshima's whisky culture is relatively young compared to other regions in Japan, but it has quickly gained recognition for its quality and innovation. The region's whisky production began in earnest in the early 21st century, leveraging Hiroshima's rich history in sake brewing. This background provided a strong foundation in fermentation and distillation techniques, which were adapted to whisky production. The local climate, characterized by mild winters and hot, humid summers, also plays a significant role in the maturation process, imparting unique characteristics to the whisky.

Hiroshima distilleries are known for their meticulous attention to detail and a strong emphasis on craftsmanship. They often use locally sourced ingredients, including Hiroshima's renowned soft water, which is ideal for whisky production. The region produces a variety of styles, from light and floral to rich and complex, often experimenting with different types of casks for aging, such as Mizunara oak. An interesting fact is that some distilleries in Hiroshima also incorporate traditional Japanese techniques, such as using koji mold in the fermentation process, which adds a distinctive umami flavor to the whisky.