Tottori, Japan

Tottori, a coastal prefecture in Japan, has a relatively recent but notable history in the whisky industry. The region's whisky production began gaining attention in the early 21st century, largely driven by the Kurayoshi Distillery, which was established in 1910 but only started producing whisky in the 2010s. The distillery leverages the pristine natural resources of Tottori, including its pure spring water, which is considered essential for crafting high-quality whisky. This late entry into the whisky scene has allowed Tottori to adopt modern techniques while respecting traditional Japanese craftsmanship.

Tottori's approach to whisky production is characterized by a blend of innovation and tradition. The region produces a variety of styles, including single malts and blended whiskies, often aged in a mix of American oak, sherry, and Mizunara oak casks. This diverse cask usage imparts a unique flavor profile that sets Tottori whiskies apart. Additionally, the region's climate, with its distinct seasons, contributes to the maturation process, enhancing the complexity of the whisky. An interesting fact is that Tottori whiskies often incorporate local ingredients, such as regional barley, which adds a unique terroir to their offerings.