Major Collaborations with Singapore Airlines and Seibu Holdings Announced

Celebrate the first release with a livestream toast on 6 November
Nine days of special tastings and autumn tours by shuttle bus from 7 November

Komoro Distillery in Komoro, Nagano Prefecture, operated by Karuizawa Distillers Inc., will release its first single malt Japanese whisky, KOMORO ORIGIN, on Saturday 7 November 2026. KOMORO ORIGIN marks the distillery’s first whisky release, three years after production began in 2023.

At a press conference held at Akasaka Prince Classic House on Thursday 5 November, the distillery’s three co-founders took to the stage. Ian Chang, Vice President and Master Blender & Distiller, shared the inspiration behind ORIGIN, its flavour profile, and plans for a range of four expressions, including ORIGIN.

Koji Shimaoka, Chief Executive Officer, outlined the company’s vision, while Yoshie Shimaoka, Executive Director, presented its whisky tourism initiatives and the festival beginning on 6 November. Norio Kimura, Commissioner of the Japan Tourism Agency, and Takashi Goto, Chairman and Director of Seibu Holdings Inc., also spoke, expressing their expectations for regional tourism development and future collaboration.

Press Conference Speakers at Akasaka Prince Classic House

A Single Malt Expressing Komoro’s Distinctive Harmony
Set amid the natural surroundings at the foot of Mount Asama, Komoro Distillery began distilling in 2023. KOMORO ORIGIN is its first single malt, bringing together the local water and climate, the skills of its makers, and time spent maturing in the cask.

Carefully marrying whiskies with distinctive character, the team has created a whisky that expresses Komoro through a harmony of vibrant aromas, layers of flavour, and a smooth mouthfeel. It offers both whisky lovers and those beginning to discover their preferences an introduction to Komoro Distillery’s craftsmanship.

The name ORIGIN reflects the distillery’s beginnings and the start of a continuing journey. The Komoro violet featured on the label embodies the humility and sincerity that guide the distillery’s approach to making whisky.

A Comment From Ian Chang
‘Together with everyone at Komoro Distillery, from our production team to all our colleagues working behind the scenes, it is a great pleasure and privilege to share our very first whisky, KOMORO ORIGIN, with you. I hope you will enjoy discovering its flavours and the character of Komoro in your glass, and join us on our journey as our whiskies mature in the years ahead.’

KOMORO ORIGIN Single Malt Japanese Whisky

KOMORO ORIGIN Product Details

The prices shown are for the bottles. For programmes that include the right to purchase a bottle, the bottle price is payable separately on site in addition to the programme fee.

Tasting Notes

NOSE
Delicate floral aromas intertwine with ripe peach, fresh green apple and hints of citrus zest. Honey, almond and vanilla blend together, complemented by gentle spice from the cask and a subtle touch of cinnamon.

PALATE
Smooth and rich, with layers of ripe peach, baked apple and soft caramel. Gentle oak spice brings depth and harmony.

FINISH
A warm, soft, medium-long finish. Subtle notes reminiscent of crème brûlée gradually emerge, with smooth vanilla custard and toasted caramel lingering pleasantly alongside a gentle sweetness.

Four Expressions, Beginning with KOMORO ORIGIN
KOMORO ORIGIN is the first in a planned range of four expressions, each with its own flavour character. The remaining three will be introduced over time. Guided by a shared philosophy of craftsmanship, the range will explore the diverse flavours created by Komoro’s natural environment and the distillery’s varied stocks of spirit.

The aim is to help drinkers find an expression they love and follow its development over time. Each expression will retain a core recipe, while drawing on increasingly mature whisky stocks to reveal greater depth of aroma and flavour.

Those who join us from the beginning can follow each expression over the years, discovering how its character evolves as we draw on increasingly mature stocks of whisky.

Looking further ahead, the distillery is considering age-stated releases, with 12 years of maturation as a possible milestone. Details and release dates for each expression will be announced as the team assesses the readiness of its maturing whisky stocks.

Four Guiding Principles for KOMORO
Under Ian Chang’s direction, the team pursues quality at every stage, from selecting ingredients to distillation and maturation. By nurturing spirits with a wide range of individual characteristics, the team creates whiskies with distinct flavour profiles. Four principles guide every whisky made at Komoro Distillery.

Craftsmanship – Inherited and Refined
Ian Chang has built on the philosophy and techniques he learned from the late Dr Jim Swan, developing his own approach through experience and personal insight. He now passes this knowledge on to the next generation of whisky makers at Komoro Distillery.

Character – Shaped by Komoro’s Natural Environment
Water drawn from beneath Mount Asama, clear air and the changing seasons all contribute to the character of Komoro’s whiskies, connecting each expression to the place where it is made and matured.

Casks and Maturation – A Continuing Exploration
Different cask types contribute distinctive aromas and flavours as the spirit matures. The interaction between spirit and wood brings depth and complexity to Komoro’s whiskies.

Harmony – Rooted in Japanese Aesthetics
Careful blending brings individual aromas and flavours into harmony, allowing each to complement the others. The resulting delicacy and balance reflect a Japanese sense of beauty.

Ian Chang
Co-Founder, Vice President / Master Blender & Distiller

Growing Partnerships with Seibu Holdings and Singapore Airlines
Working with partners in Japan and overseas, Komoro Distillery is inviting visitors to discover Komoro through whisky and enjoy the region’s food and culture.

The local Komoro Whisky Tourism Development Project has been selected for priority support under a Japan Tourism Agency programme that helps turn regional tourism resources into visitor experiences to spread tourism demand.

Whisky Tourism Agreement with Seibu Holdings Connects Karuizawa and Komoro
On 5 November 2026, Karuizawa Distillers Inc. signed an agreement with Seibu Holdings Inc. to promote whisky tourism in the Karuizawa–Komoro area. The partners will explore experience and accommodation packages and itineraries across the area, connecting the Seibu Group’s hospitality and tourism businesses and the distillery’s visitor experiences with local nature, culture, food and transport.

The partners aim to encourage visits and longer stays in the Karuizawa–Komoro area and enhance the region’s brand value. They also plan to apply the knowledge gained here to whisky tourism in Furano, centred on FURALISS Distillery.

Taking Komoro to the Skies with Singapore Airlines
Komoro Distillery has created an exclusive single malt Japanese whisky for Singapore Airlines (SIA), to be served in its Suites and First Class cabins. Led by Master Blender & Distiller Ian Chang, the distillery’s production team developed the whisky.

Through the collaboration, Komoro Distillery aims to share Japanese whisky craftsmanship with a global audience and strengthen its position as an international premium brand.

Rokumon Whisky Train on 14 November
On Saturday 14 November, the sightseeing train Rokumon will operate a special Whisky Train service. This one-day experience combines an onboard meal and a special cocktail made with Komoro Distillery’s new-make spirit (unaged spirit) with a maturation warehouse tour and KOMORO ORIGIN pairing at the distillery. It also includes the right to purchase one 700 ml bottle.

Rokumon Whisky Train details  https://www.shinanorailway.co.jp/rokumon/news/2026/10/post-194.php

Livestream from 17:30 JST and the KOMORO Toast at 18:00 on 6 November
On Friday 6 November, the ceremony celebrating the debut of KOMORO ORIGIN will be streamed live on Komoro Distillery’s official YouTube channel from 17:30 Japan Standard Time. At 18:00 JST, KOMORO＝KANPAI will link the distillery, satellite venues in different locations and viewers of the livestream for a simultaneous toast to the call of “KOMORO!”

Those further afield can join the toast from home or wherever they are travelling, with a drink of their choice in hand. Join us from the ceremony through to the toast as we celebrate the birth of a new whisky.

Watch from 17:30 JST on 6 November  https://www.youtube.com/@komorodistillery

First Release Week from 7 to 15 November
Following the KOMORO＝KANPAI celebration on Friday 6 November, First Release Week will run for nine days, from Saturday 7 to Sunday 15 November. Visitors can enjoy special programmes at the distillery where ORIGIN was made, alongside Komoro’s food, culture and autumn scenery.

At Komoro Distillery

Sign a Maturation Cask and Imagine Future Whisky with KOMORO IMAGINE
Visitors can leave their signatures on casks that will be used for maturation and share their ideas with Master Blender Ian Chang through KOMORO IMAGINE. Suggestions for whiskies they would like to taste may inspire future expressions. This participatory experience offers a chance to share their hopes for Komoro’s whisky-making.

Discovering ORIGIN Through Tasting and Food
The 1st Release Experience pairs KOMORO ORIGIN with red and white manju, traditional Japanese sweets jointly developed with Akafuku, a long-established Japanese confectioner from Ise. Guests can discover how the whisky and sweets complement each other at the distillery. The experience includes the right to purchase one 200 ml bottle. The Celebration Lunch Experience pairs the whisky with a meal and includes the right to purchase one 700 ml bottle. For both experiences, the bottle price is payable separately on site.

Tickets for the 1st Release Experience will also be available on the day, with places offered to accommodate as many visitors as possible. Admission will close once capacity is reached.

Special Lunch Set