Everything you need to know about Nagahama Distillery

A brief History

Nagahama, Japan. Founded in 2016.

Nagahama Distillery is one of Japan’s smallest whisky distilleries, but that’s part of its charm. Located in the city of Nagahama in Shiga Prefecture, near the eastern shore of Lake Biwa, the distillery began producing whisky in 2016.

The distillery is operated by Nagahama Roman Beer Company, which originally focused on craft beer before expanding into whisky production. Rather than building a large industrial facility, the company created a compact distillery designed to produce small batches of single malt whisky with careful attention to detail.

Because of its small scale, Nagahama has become known for experimenting with different casks and blending styles. Early releases included blended whiskies that combined imported malt with locally distilled spirit while their own whisky matured. Today, the distillery continues to develop its range of Japanese single malts.

Explore all Japanese Whisky

Taste Profile


Spicy	Fruity	Sweet

Nagahama whiskies often show a bright and lively character. Citrus and orchard fruit notes appear alongside honeyed sweetness and soft vanilla from oak maturation.

The smaller stills used at the distillery can create a rich and slightly oily texture, giving the whisky depth despite its relatively young age. Some releases also experiment with peated malt or unusual cask finishes, adding additional layers of spice and smoke.

Top 4 Flavour Profile Ingredients

	Citrus (Lemon / Orange Zest)
	Oaky / Wood Spice
	Honey
	Vanilla

The Distillery

The Distiller: Nagahama Distillery
Address: 14-1 Asahicho, Nagahama, Shiga Prefecture, Japan

Open in Maps

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+81 749 63 4300

Visitor Centre & Opening Times

Yes — Nagahama Distillery has a visitor area where guests can see the small distillation setup and sample whiskies.

Typical opening hours

Daily
Around 10:00 – 17:00
(Opening hours may vary seasonally)

Tours usually highlight the compact scale of the distillery and the blending experiments behind the Amahagan series.

Ownership History

Founder

Nagahama Roman Beer Company

Current Ownership

Nagahama Roman Beer Company

The distillery remains independently operated and continues to develop its own single malt whisky programme.

Distillery Facts

Overview & History

Nagahama Distillery is located in Shiga Prefecture on the shores of Lake Biwa, Japan’s largest lake. The distillery began operations in 2016 and is considered one of the smallest whisky distilleries in Japan.

It is owned by Nagahama Roman Beer Company, a brewery that expanded into whisky production during the recent growth of the Japanese whisky industry. From the beginning, the distillery positioned itself around small-scale production and blending creativity.

Nagahama quickly gained attention through its Amahagan whisky range, which combines in-house spirit with carefully selected imported malt whisky.

Production

Spirit Type: Japanese single malt and blended malt whisky
Stills: Very small copper pot stills (among the smallest operating in Japan)
Production Scale: Micro-distillery
Cask Policy: Wide use of ex-bourbon, sherry, wine, and experimental casks
Climate: Temperate climate influenced by Lake Biwa

The small stills produce a relatively rich and oily new-make spirit compared with larger distillery setups.

Whisky Style

Nagahama whisky typically shows:

Rich malt character
Honey and vanilla sweetness
Light orchard fruit
Gentle spice
Balanced oak influence

Because of the distillery’s blending programme, flavour profiles can vary significantly depending on the release.

Key Expressions

Amahagan World Malt Series – Blended malt combining Japanese and imported malt whisky
Nagahama Single Malt – Distillery-produced whisky releases
Limited experimental cask finishes

The Amahagan series has become the most internationally recognised product line from the distillery.

Significance

Nagahama represents the micro-distillery movement within Japanese whisky. Its small-scale equipment and blending approach allow for rapid experimentation and flexible releases.

While much younger than established Japanese producers, the distillery illustrates how Japan’s whisky industry continues to expand beyond its traditional major players.