DISTILLERY

久住蒸溜所のポットスチル Pot Stills of Kuju Distillery

スコットランドのフォーサイス社製ポットスチル。
初溜釜が2500L、再溜釜が1800L。
ともにストレート型を採用。
加熱方式はパーコレーター式。
再溜釜が小ぶりな分、酒質は重め。
冷却は、シェル＆チューブ方式。
冷却水は豊富な地下水を用いるため、年間を通じて狙い通りの冷却が可能。
工場建屋には大きな窓があり、隣接する県道からポットスチルが見える。
夜は10時までライトアップされる。

Pot Stills of Kuju Distillery is made by Forsyth, Scotland.
The sizes of those stills are 2500L and 1800L.
Both adopt a straight type.
The heating method is a percolator type.
The body of the spirits is heavy because the spirit pot is small.
The cooling system uses a shell and tube.
Since abundant groundwater is used as the cooling water, it is possible to cool as intended throughout the year.
The factory building has large windows, and you can see pot stills from the adjacent prefectural road.
It is lit up until 10 o’clock at night.

久住蒸溜所の麦芽と発酵 Malt and fermentation at Kuju Distillery

麦芽は輸入麦芽をメインに使用。
一部国産麦芽でもテスト済み。
今後、大分県産麦を買い付け、県産麦芽での仕込みも準備中。
1回の仕込み量は500ｋｇ。

発酵槽は、現在、木槽が1基、ホーローが4基。
ホーローは酒蔵時代のものをメンテナンスして再利用。
全ての発酵槽を木槽に変更する予定。
すでに発注済みで完成を待つのみ。
木槽の材質は、ダグラスファー（樹齢数百年の米マツ）。
安定した乳酸発酵を促すため2022年8月に全て木槽に変更した。
より複雑で香味豊かな酒質を目指す。
木槽1基あたりの仕込み量は2500Ｌ。
発酵日数は4日間。

Imported malt is mainly used as the raw material for malt.
Production with domestic malt was also tested from the first year.
In the future, we are aiming to manufacture whiskey in local Burley, and we are currently preparing to procure barley from the prefecture.

The amount of malt used at one time is 500 kg.
Currently, there is one wooden tank and four enamel in the fermenter.
Enamel is maintained and reused, which was used during the sake brewery era.
In 2022, all fermenters will be changed to wooden tanks.
You have already placed an order and just wait for it to be completed.
The material of the wooden tank is Douglas fir (hundreds of years old).
The reason for changing to a wooden tank is to obtain stable fermentation by lactic acid bacteria.
Aim for more complex and flavorful quality.

Fermentation days are full 4 days.

久住蒸溜所の熟成樽と貯蔵庫 Casks and Warehouse

主に中古バーボンバレルを使用。
理由は、原酒の個性を感じてもらいやすいため。
樽のバリエーションは、シェリー、ワイン、ラム、アルマニャック、カルバドスのほか、国産材を用いた樽もラインナップ。
順調に熟成が進んでいる。

九州とは言え、高地のため比較的冷涼な気候で、熟成は比較的ゆっくりと進んでいる。
第1熟成庫は、伝統的な「ダンネージ式」を採用。
現貯蔵庫は、酒蔵時代の貯蔵庫を利用。
年内にいっぱいになる見通し。
現在、第2熟成庫の建設準備中。
こちらは「ラック式」を予定。

Mainly used bourbon barrels.
The reason is that it is traditional and it is easy to feel the individuality of Kuju.
Other casks are sherry, wine, rum, Armagnac, Calvados, as well as barrels made from domestic timber.
Even with such unique barrels, aging is progressing steadily at the same time.

Kyushu is the most southwestern part of Japan, and many people will imagine a warm climate. However, because of the highlands, Kuju has a relatively cool climate, and in winter it can even reach -10 degrees Celsius. For this reason, aging is progressing relatively slowly.
The first aging warehouse adopts the traditional “dunnage type”.
The current storage uses the storage of the old sake brewery era.
It is expected to fill up by 2021.
Currently preparing for the construction of the second aging warehouse.