CRAFTING MISAKA
MISAKA philosophy of excellence through natural ingredients is derived from highly skilled craftsmen through years of meticulous sampling and tasting experience, using techniques that are exclusive and unique to MISAKA.
MISAKA Mountain pristine water supply is a critical source of high-quality groundwater and surface water resources that have sustained the local population for centuries and are still utilized today. MISAKA water is an essential ingredient for the overall taste and finish of MISAKA premium whisky range, our barrel aging is just as important, using Mizunara casks (Hokkaido Japanese Oak), Pedro Ximenez (PX) Sherry casks from South America and selected American Oak casks, each MISAKA whisky variety is unique in both taste and texture.
KENJI WATANABE
渡邉 健二
WORLD:KENJI WATANABE
Prior to a career spanning 30 years at several companies, Watanabe started out as a self-taught winemaker. After creating whiskies early in his professional career, he made his name as a winemaker, going on to win many coveted prizes. He continues this journey to this day, fully demonstrating his sincere passion towards craftsmanship and skills backed up by years of experience, now as a master blender.
独学にて醸造を学びはじめ、数社を経た醸造家としてのキャリアは30年にも及ぶ。ウイスキー造りにも携わった後、ワイン造りをメインに幅広く活躍、多くの賞を受賞するにいたった。真摯なものづくりへの情熱と経験に裏付けられた技術を持ち、今もなお、現役のブレンダーとして、その力を惜しみなく発揮している。