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Karuizawa Distillers Breaks Ground On New Furaliss Distillery


Japanese whisky producer Karuizawa Distillers (KDI) has broken ground on its second production facility, the Furaliss Distillery.

Located in Furano, Hokkaido, the distillery held its groundbreaking ceremony at the Furano Ski Resort. The new project is being developed through a strategic partnership among KDI, Seibu Group, and Furano City. 

Situated in the heart of Hokkaido’s Furano region, the Furaliss facility is said to benefit from a climate characterised by cold winters, significant seasonal variation, and a ‘pristine’ natural environment.

All three parties share a long-term vision focused on regional development, tourism, and top-tier spirits production — positioning the new site as a destination for immersive, premium whisky experiences.

 

The new distillery is set to open in 2028.

 

The Furaliss project is led by KDI, which was co-founded by three industry experts: Koji Shimaoka, president and CEO; Ian Chang, vice-president and master blender; and Yoshie Shimaoka.

The project has secured strong backing from local stakeholders alongside "substantial support" and a strategic investment from the Seibu Group, a prominent Japanese leader in transportation, hospitality, and real estate.

KDI is currently preparing to launch its first whisky from its Nagano-based Komoro Distillery in November 2026. It had opened in July 2023.

Designed to complement rather than replicate the Komoro facility, the Furaliss Distillery will allow KDI to explore how contrasting climates, maturation environments, and regional factors yield distinctly different expressions of Japanese whisky.

With average temperatures lower than those in many whisky-producing regions of Scotland, Furano is particularly well-suited for long-term whisky maturation.

Former Kavalan master blender Chang explained: “For many years, I dreamed of creating a whisky designed specifically for long-term ageing. Furano offers a unique environment unlike anywhere else in Japan.

“The combination of climate, nature, and local culture provides an opportunity to create a distinctive style of whisky that reflects the character of this remarkable region.”

 

Kanpai!

88 Bamboo Editorial Team