Continuing with our philosophy
over the next 100 years
SAKURAO Brewery and Distillery Co., Ltd. was founded in 1918 in the town of Sakurao in Hatsukaichi, Hiroshima.
For over a hundred years our distillation technique has been passed down through the generations
and stories of our long and illustrious history have been shared throughout the world.
Stories of our long and illustrious history have been shared not only in Hiroshima but also throughout the world.
While continuing to respect the traditional techniques cultivated over the years,
SAKURAO DISTILLERY is embarking on a new endeavour to produce Western-style liquor.
We remain dedicated to our uncompromising philosophy and grateful for our peers who helped pave the way to our success.
We are excited to deliver new tastes from SAKURAO DISTILLERY and look forward to the next 100 years.
Innovation from tradition. From Hiroshima to the world.
- SPECIAL THANKS
We wish to thank all the people who devoted their time
and passion to producing this exceptional gin and whisky.
In 2018 we marked the 100th anniversary of our company by announcing the launch of SAKUROA GIN,
a purely Japanese gin made from locally sourced ingredients in Hiroshima.
Following the concept of "sharing the pleasures of cuisine,"
we have made fine products such as sake, shochu, liqueur, and whisky in our hometown of Hiroshima.
To better convey our concept of "sharing the pleasures of cuisine,"
we emphasize our traditional techniques and the unique characteristics included in our process,
such as the climate of Hiroshima and use of locally sourced ingredients.
After many years of trial and error as we encountered changes in culture and societal values,
our efforts to produce fine gin and whisky perfectly embodies this concept.
We made several trips to overseas distilleries not only to learn gin and whisky productions techniques,
but also to better understand their production philosophies.
Then in 2017, we established SAKURAO DISTILLERY in our hometown of Sakurao.
We are committed to producing gin and whisky at this location over the next 100 years.
Hiroshima is blessed with abundant ingredients such as citrus fruits that can be used to make gin.
We are particularly proud of the fact that this area contains swathes of juniper berries, which are indispensable for gin production.
Hiroshima is also blessed with varying natural environments in the mountain and sea regions.
Aging the whisky in both the tranquil area around the Seto Inland Sea as well as in the lush Chugoku Mountains
gives the whisky a unique taste that reflects the natural surroundings.
We are eternally grateful for the local residents of Hiroshima who have continued to support our endeavors,
as well as loyal customers from around the world who choose our products.
This includes local farmers, agricultural and forestry unions, distillery production staff, still manufacturers,
bartenders, and SAKURAO ambassadors who have stood by us through various challenges.
Thanks to their support, we are able to deliver new tastes to our customers.
In 2021, SAKURAO DISTILLERY will launch the SAKURAO and TOGOUCHI brands, single malt whiskies.
We are grateful for all of the support we have received and we will continue to innovate and create new possibilities.
Our distillery tour allows you to view the beautiful still that we use to make our purely Japanese craft gin which is made with select ingredients from Hiroshima, and single malt whisky. The tour will also give you access to touch panels that introduce you to our botanicals and you will also be able to touch and feel the actual botanicals.
Born from the gentle sunlight and fresh sea breeze of the Seto Inland Sea, SAKURAO GIN LIQUEUR NAVEL ORANGE is on arrival.
Single Malt Whisky “SAKURAO” & “TOGOUCHI” are awarded in New York World Wine & Spirits Competition.
The first non-alcohol cocktail for SAKURAO DISTILLERY, “NON-ALCOHOL GIN&TONIC SAKURAO” is a new arrival.