Eigashima Distillery
Established in 1679, Eigashima Shuzo ranks among Japan’s oldest and most esteemed family-run distilleries, renowned for its rich legacy and expertise in whisky making.
Over a Century of Experience in the Craft
Eigashima once held a distinguished position among the top 100 corporations of the Meiji era, a testament to it's historical significance and reputation. Today, Eigashima remains committed to excellence, producing a carefully curated annual yield of just 48,000 liters to ensure unparalleled quality in every bottle.
Pioneers of Whisky Craftsmanship in Japan
The distillery’s illustrious history extends beyond whisky, with a tradition of crafting sake and shochu using time honored Japanese methods since 1888. In 1919, Eigashima made history as the first distillery in Japan to receive a license for whisky production, marking a pioneering moment that solidified its role as a trailblazer in the industry.
Pure Water, Pure Taste
Drawing from a water source rich in minerals and filtered through the Rokko Mountains, SHIN whiskies boast a unique, soft water profile with a hardness of 35 ppm. Known in Japanese as "gokumi" or "great taste," this water infuses Shin Whisky with an unparalleled smoothness and flavor, elevating every sip.
The Art of Distillation at Eigashima Distillery
Using a traditional setup of a single wash and spirit still, Eigashima Distillery takes pride in its meticulous two-stage distillation process. The initial run yields a 23% ABV low wine, which is then distilled to around 70% ABV. Each stage takes about six hours, showcasing the dedication and precision that define SHIN whiskies.
Aging for Perfection
Aged for two to three years in Shochu and Hogshead casks, SHIN Whisky achieves an initial depth of flavor before transitioning to Bourbon and Sherry casks for a final year. This process, followed by vatting in a stainless steel tank, ensures a balanced, sophisticated profile. Each bottle embodies the dedication to quality honed over generations.