Japan - Others
Tankyu Distillery New Make, 63%, 120ml
5 in stock
Tankyu Distillery Tankyu Single Malt New Pot 2026 — The Hokkaido Debut by Perfume Trees Gin Team, Hong Kong Exclusive 1,200 Bottles
This is more than just a new make spirit; it is the culmination of a five-year dream by the Perfume Trees Gin team. Founded jointly by Kit Cheung and Joseph, Tankyu Distillery (Tankyu Distillery) is located in Higashikawa Town at the foot of Mt. Daisetsu in Hokkaido. Using soft spring water listed among Japan's '100 Best Waters of the Heisei Era' as its base, and crafted under the guidance of Master Distiller David from Taiwan—who honed his craft at Edradour in Scotland—this single malt new pot embodies a Hong Kong soul, Japanese terroir, and Scottish heritage.
Basic Specifications
| Distillery | Tankyu Distillery Tankyu Distillery (Hokkaido, Japan) |
|---|---|
| Type | Single Malt New Pot (Unaged in Oak Casks) |
| ABV | 63% |
| Volume | 120ml |
| Limited | Hong Kong Exclusive 1,200 Bottles |
| Malt / Yeast | Imported Laureate / MG+ |
| Fermentation | Exclusive 192-Hour Dual-Stage Fermentation (Stainless Steel 72hr + Wooden Washback 120hr) |
| OG/FG | 1.080 / 1.000 |
| Wash ABV | 10.5% |
Price Details
Price: HK$238
Tasting Notes
- Nose: Rich and full malt notes, warm aromas of freshly baked bread and cheese crackers, accompanied by soft mineral hints and gentle honey sweetness.
- Palate: Vibrant fruitiness intertwined with subtle acidity; the body is creamy, lush, and smooth, showcasing the pristine texture unique to new make spirits.
- Finish: Long-lasting, leaving notes of dried Chinese plum, cloves, and a delicate mineral touch—pure and richly layered.
Product Details
This Single Malt New Pot 2026 is the first-ever single malt new make release from Tankyu Distillery since it officially began operations last year. Unaged in oak casks and crystal-clear like air, this unadorned spirit offers the most honest blueprint of the distillery's style.
Guided by Master Distiller David, the process utilizes a Hammer Mill and a Mash Filter to extract pure malt flavors from floor-malted barley. It then undergoes Tankyu's exclusive 192-hour dual-stage fermentation process—initially fermenting in temperature-controlled stainless steel tanks for 72 hours, followed by a transfer to wooden washbacks for a secondary 120-hour fermentation. This allows lactic acid bacteria and microbial communities within the wooden vats to engage, generating more complex esters—before being double-distilled. Exhibiting rich phenolic compounds and a robust oily mouthfeel, this new make hints at exceptional flavor structure for future maturation.
Read More About the Story of Tankyu Distillery — From Perfume Trees Gin to Hokkaido
The story of Tankyu Distillery (Tankyu Distillery) began in Hong Kong. In 2018, Perfume Trees Gin—a gin infused with the soul of white champak flowers—gained international acclaim, prompting founders Kit Cheung and Joseph to harbor the ambitious dream of building a physical distillery belonging to the people of Hong Kong. However, land costs and regulatory constraints in Hong Kong kept this dream grounded.
The team explored various locations across Asia before finally arriving in Hokkaido at the invitation of JETRO (Japan External Trade Organization). After navigating three years of pandemic restrictions—understanding the land solely through video conferences and drone footage—they finally set foot in Higashikawa Town at the foot of Mt. Daisetsu in 2023. When they scooped up a handful of that ice-cold spring water, all doubts melted away.
Higashikawa Town is the only municipality in Hokkaido that relies entirely on groundwater for domestic use. Ranked among the '100 Best Waters of the Heisei Era', the water originates from melted snow in the Daisetsu mountain range, filtering through layers of volcanic rock for decades before emerging to the surface. The Angel's Share here maintains an ideal 4-5%; the cold winters allow the spirit to rest and preserve pure fruit aromas, while the warm summers accelerate the interaction between the spirit and oak casks—making it an exceptional terroir for crafting world-class whisky.
To harness these conditions, Kit personally invited David, a Taiwanese distiller who studied at the Edradour Distillery in Scotland, to serve as Master Distiller. David selected custom 'Ice Steel' stills, which offer distinctive thermal conductivity and copper ion exchange efficiency. Tankyu's private single-cask whisky project sold out entirely within six months, and the distillery is currently focusing on four types of oak cask maturation: Sherry Octave, Hogshead, Bourbon, and Mizunara—widely regarded as the soul of Japanese whisky, requiring Hokkaido-sourced Mizunara oak trees over 150 years old to impart unique sandalwood and agarwood notes with an 'oriental Zen' character.
Tankyu's philosophy is 'First and Only'—infusing the flexibility and resourcefulness of Hong Kong people with rigorous Japanese craftsmanship. By insisting on a Hong Kong-first release, they broke the traditional commercial convention of saving the best goods for the domestic market. Their physical store at The Mills in Tsuen Wan regularly hosts masterclasses and tastings, educating the public on the terroir and craftsmanship behind the spirit. This group of Hong Kong distillers is writing a story about Hong Kong whisky, cultural heritage, and world-class quality using an international language.
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