TOKYO WHiSKY Blender Yusuke Yahisa on His Craftmanship and DedicationTOKYO WHiSKY 2024—Where Bartending History and Aging of Fine Malts Unite to Express the Spirit of Tokyo: Exploring the Composition and Philosophy Behind the Blend

Released in 2024, the third edition of TOKYO WHiSKY boasts an exceptionally smooth texture and a vibrant, elegant flavor profile that elevate the brand to new heights. The person behind the blend since the very first edition is Yusuke Yahisa, chief blender at Nagahama Distillery, located in the northern part of Lake Biwa (Shiga Prefecture). He reflected on the challenge of blending seven malt whiskies—each with its own identity—into a harmonious whole, all while preserving their uniqueness. He also shared how he captured the spirit of Tokyo in the flavor. His words offer a deeper insight into what this whisky is truly about.

“The blend this time was made from seven different and diverse base whiskies. What mattered most to me was bringing out the unique character of each one.”

—says Yahisa, who continues to approach every ingredient with sincere dedication as a blender.

Seven types of whisky were used, including a non-peated base matured in sherry casks and another aged in Mizunara—both from Nagahama Distillery—as well as vintage malts sourced from overseas. The long-aged malts are especially noteworthy, particularly the 30-year-old from 1990 and the 1996 distillate. Each had a rich, fully developed character, which is why blending them into one cohesive whisky required an exquisite sense of balance.

“The challenge was to create a smooth flow without diminishing the depth and weight of the vintage malts. I wanted to make sure their richness and complexity came through. Ultimately, the aim was not to pit the malts against one another, but to create a blend where they harmonize—each note enhancing the other.”

Yusuke Yahisa is the chief blender of Nagahama Distillery. You can sense his exceptional blending skills in TOKYO WHiSKY’s flavor.

The TOKYO WHiSKY series benefits from the guidance of legendary bartender Takao Mori, whose presence served as a great source of inspiration—not only technically, but also on a personal level.

“What impressed me most about Mr. Mori wasn’t just his philosophy on whisky, but his sincere approach to working with spirits. The honesty he pours into every glass, the heartfelt care he shows to customers—these things truly reflect the depth of his experience and legacy.”

Takao Mori has long been a leading presence behind the bar, captivating guests over many years. That enduring presence conveyed a quiet conviction—one that Yahisa recognized as akin to his own approach to working with raw malt. It’s a belief he strongly empathized with as a craftsman.

Yahisa says that if he had to sum up the TOKYO WHiSKY 2024 edition in just a few words, they would be “history and diversity.”

“Take, for instance, the 1990 malt aged for 30 years and Mr. Mori’s long-standing career as a bartender—both represent ‘history.’ Then there are the distinctive base whiskies from Nagahama Distillery and those sourced from overseas, and the furoshiki wrapping cloth with a design that symbolically links Tokyo, Nagahama and Kyoto. All these elements come together to form this blend’s multi-layered image that, to me, feels very much like Tokyo.”

The nose presents a bright, floral character, layered with estery nuances evocative of green apple and pear. Vanilla and honey notes from the cask emerge midway, followed by a slow-building hint of spice that lingers on the edge.

“It has a smooth mouthfeel with a rich depth reminiscent of rum raisins. A firm cask-driven woodiness follows, leading into a vibrant, oriental finish.”


The Japanese whisky scene has seen rapid growth in recent years, with many distilleries putting forward their own philosophies and competing to stand out. So what sets TOKYO WHiSKY apart? “Take note of how unconventional the blend is,” says Yahisa.

“At Nagahama Distillery, we work not only with our own distilled malts but also with malts sourced from overseas. This time, by blending our own whiskies with imported ones, we were able to achieve a depth and range you can’t find in blends made only with domestic whiskies.”


But the goal wasn’t just to expand the flavor range. Bringing together base whiskies from varied origins was also a way to symbolically express the diversity of Tokyo itself.

“Each component brings its own personality to the blend, but together they form a harmonious whole. For me, that exquisite balance is what defines the unique appeal of TOKYO WHiSKY.”

From the first to the third release, Yahisa proposed various approaches to the samples of TOKYO WHiSKY. Just seeing the number of sample bottles he prepared is enough to feel the dedication and confidence behind his work.

This whisky isn’t just for tasting. As Yahisa puts it:

“I hope people will enjoy it as if they’re traveling through history. Take your time to truly savor it, feeling the story behind the flavor, the passion of the people who made it, and the culture that shaped it.”

Plans for the fourth edition are already beginning to take shape.

“If there is a next time, I’m thinking it would be an interesting challenge to make a whisky that pairs with Japanese food by incorporating more Japanese elements into the maturation process—such as cherry wood and Mizunara casks.”

TOKYO WHiSKY brings together heritage and innovation, diversity and harmony alike. And its story is only just beginning.

Yahisa talks about his ideas for a potential fourth release—one that pairs well with Japanese food, matured in casks made from traditional Japanese wood.

YUSUKE YAHISA
Born in Nerima, Tokyo. While working in a bar in Kawaguchi City, Saitama Prefecture, he started visiting distilleries across the country, eventually becoming fascinated by the depth and complexity of whisky. “I found myself thinking, ‘I want to be part of making whisky,’” he recalls. That passion led him to join Nagahama Distillery in 2017. He began overseeing mash preparation and distillation and now leads as chief blender. The AMAHAGAN Edition No.3 of his 2020 World Blended Whisky AMAHAGAN series was the category winner in the UK competition. Today, from the smallest whisky distillery in Japan, he continues to pursue the bold dream of crafting the world’s finest whisky.

NAGAHAMA DISTILLERY
At just 26 square meters, this is the smallest whisky distillery in Japan. Operating since November 2016 in Nagahama City, Shiga Prefecture, it also houses a craft beer brewery and restaurant. Distilled in a uniquely shaped pot still, it makes whiskies that are unlike anything you’ve ever tasted.

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