Oita, Japan

Oita, located on the island of Kyushu, is not traditionally known as a whisky-producing region. However, it has a rich history of sake and shochu production, which laid the groundwork for its entry into the whisky industry. The region's foray into whisky began relatively recently, influenced by the broader Japanese whisky boom. Local distilleries have leveraged their expertise in fermentation and distillation, honed through centuries of sake and shochu production, to create unique whisky expressions that reflect the region's heritage.

Oita's whisky culture is characterized by a meticulous approach to craftsmanship, often incorporating local ingredients and traditional techniques. The region produces a variety of styles, including single malts and blended whiskies, with a focus on balance and complexity. One interesting fact is that some distilleries in Oita experiment with aging whisky in shochu casks, imparting distinctive flavors that set them apart from other Japanese whiskies. This innovative approach, combined with the region's natural resources and climate, contributes to the unique character of Oita's whiskies.