'Eigashima Shuzo’ is the only distillery in Japan being able to make not only Whisky but also Sake, Shochu and Umeshu, a Japanese plum wine. They are also the first distillery in Japan that obtained their whisky making license in 1919, almost a hundred years ago, before "Yamazaki” was established.
The whisky with best Indian grain, grown at the foot of the Himalaya, produced according to an old Indian tradition. He is fermented gently and burned in small ranks, to keep the natural flavours. This won distillate is then stored in oak barrels at unique tropical conditions on about 1000 metres of height in Bangalore, the Indian Garden City, to reach the maturity there.