Komoro Distillery: Former Kavalan Master Blender's Bold Japanese Whisky Project

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Quick Takeaway

• Brand new distillery in Nagano, opened June 2023 at the foot of Mount Asama. Owned by Karuizawa Distillers Inc., led by CEO Koji Shimaoka.
• Master Blender Ian Chang left Kavalan after 15+ years and 500+ international awards to build this from scratch. He serves as vice president.
• Forsyth copper pot stills, cool Speyside style climate, and plans for Japanese wood casks (cherry, mizunara, chestnut). No mature whisky released yet.
• Whisky Academy on site with seven tasting courses from beginner to advanced, supervised by Eddie Ludlow (author of Whisky: A Tasting Course).
• Open to visitors. Production tours run hourly. Entry from ¥2,500 per adult. Book ahead on their website.

The Story Behind Komoro

Komoro Distillery exists because two people with very different backgrounds shared the same obsession.

Koji Shimaoka spent his career in foreign investment banking, eventually rising to executive level, while harboring a long held ambition to make whisky. He founded Karuizawa Distillers Inc. in December 2019, after years of searching for the right location. He found the site in Komoro at the base of Mount Asama.

Ian Chang’s path was different. Born in Taiwan, he trained as a chemist and joined Kavalan Distillery near its founding. Over more than 15 years, he worked under the legendary whisky consultant Dr. Jim Swan and became Kavalan’s master blender and global ambassador. Under his stewardship, Kavalan won over 500 international awards, including IWSC Global Distiller of the Year and IWSC Spirits Producer of the Year. The Kavalan Solist Sherry Cask - Takashimaya Cask by Ian Chang is one example of his cask selection work that reached the Japanese market directly.

In 2020, Chang left Kavalan. He has said publicly that he wanted a new challenge in a different environment. Shimaoka pitched him Komoro over a video call during the pandemic, talking through the water quality, the cool mountain climate, and the vision for the distillery. Chang’s response, as recounted by the company: “I’m in.”

Chang moved to Japan and joined as vice president and master blender. The combination of a financier with deep pockets and a world class blender with nothing left to prove at his previous operation caught the attention of the global whisky press. The Spirits Business named Komoro one of three brands to watch in 2022, before a single drop had been distilled.

Location and Terroir

Komoro sits in the foothills of Mount Asama, an active volcano in eastern Nagano Prefecture. The distillery is at an elevation that provides cool temperatures year round, with significant seasonal variation. Chang has compared the climate to Speyside, Scotland, the heartland of traditional Scotch whisky production.

The region offers three things a whisky maker wants: clean water fed by volcanic filtration through Mount Asama’s geology, cold winters that slow maturation (producing more complex flavor development over time), and humid summers that encourage interaction between spirit and wood.

The distillery is roughly 8 kilometers from the site of the old Mercian Karuizawa distillery, which operated from 1955 until production stopped in 2000, and produced what became some of the most expensive collectible whiskies in the world. Bottles of old Karuizawa single malt, like the Karuizawa Spirit of Asama, now command enormous prices at auction. The geographic proximity has generated natural comparisons, but the two operations have no corporate or production connection. Karuizawa Distillers Inc. chose the parent company name to reflect the broader region, while the whisky brand itself will be called Komoro.

Equipment and Production

Forsyth Pot Stills

Komoro uses copper pot stills manufactured by Forsyths of Rothes, Scotland, one of the most respected still makers in the world. Forsyths supplies stills to a large share of Scotland’s distilleries and has also built equipment for major operations in Japan, Taiwan (including Kavalan), and elsewhere.

The entire visitor center and production area is designed around the stills. A glass wall separates the bar from the production floor, letting visitors watch the distillation process while drinking.

Richard Forsyth, CEO of Forsyths, attended the distillery’s opening ceremony in June 2023, a mark of the company’s investment in the relationship.

Maturation Strategy

Chang has spoken publicly about using three types of Japanese wood for cask maturation alongside the standard bourbon barrels and sherry casks:

• Mizunara (Japanese oak): known for imparting sandalwood, coconut, and incense notes. Notoriously difficult to cooperage due to its porous grain. Used by Suntory and Chichibu among others.
• Cherry wood (sakura): used experimentally by several Japanese distilleries. Tends to give lighter, floral characteristics.
• Chestnut: less common in whisky maturation globally, but Chang has expressed interest in exploring its contribution to Komoro’s spirit.

This combination of European oak traditions and Japanese wood experimentation is consistent with Chang’s philosophy: traditional process, local character. He wants Komoro’s whisky to reflect its specific place at the foot of Mount Asama, not to replicate Kavalan or any Scotch distillery.

Early Spirit Character

At the opening ceremony in June 2023, guests tasted Komoro’s new make spirit. Chang described the flavor profile as banana, pineapple, and green apple. Visitors who have tasted the early spirit at the distillery bar have reported it as “surprisingly balanced and complex” for a new make, according to posts on whisky community forums.

The distillery began distilling in June 2023, which means its earliest spirit will reach three years of age (the minimum for legally calling it whisky under most international definitions) in mid 2026. First official releases have not been announced as of this writing.

The Whisky Academy

One of Komoro’s most distinctive features is its on site Whisky Academy, an educational program supervised by Eddie Ludlow. Ludlow is the author of Whisky: A Tasting Course, a widely referenced book in whisky education, and the founder of The Whisky Lounge events company in the UK.

The Academy offers seven courses of varying depth:

Beginner Level:

• Tasting 101: How to nose and taste whisky, identifying different styles. Designed for complete newcomers.
• Production 101: How whisky is made, step by step, with tasting samples at each stage of the process.

Intermediate Level:

• Whisky & Cocktails: Learn to make classic whisky cocktails with the distillery’s professional bartenders.
• Art of Maturation: Why whisky is aged in oak, how different cask types affect flavor, with tasting samples.
• Exploring Sherry and Sherry Casks: The history and production of sherry, its relationship to whisky maturation, and tasting Komoro spirit alongside sherries.
• A Tribute to Dr. Jim Swan: The legacy of Ian Chang’s mentor, the late whisky consultant who helped shape Kavalan and many other distilleries worldwide.

Advanced Level:

• The Story of Peat: An exploration of peat’s role in whisky production, tasting whiskies at varying peat levels. For context on peated Japanese whiskies, Chichibu The Peated is a well known example from another craft distillery.

This level of structured whisky education is unusual for a Japanese distillery. Most distilleries offer basic production tours. Komoro’s Academy positions the distillery as a destination for whisky enthusiasts who want to deepen their knowledge, not just take photos of copper stills.

Whisky Magazine selected Komoro as one of its “dream experiences” for whisky travel, in part because of the Academy concept.

Visiting Komoro Distillery

Ticket Options

KOMORO Experience (¥2,500 per adult)

• 20 minute production tour
• Welcome cocktail (non alcoholic options available)
• Access to the bar and shop
• Children 12 to 19: ¥1,250. Under 12: free (no tour or cocktail)

KOMORO Academy

• Includes a production tour plus one of the tasting courses listed above
• Pricing varies by course

A separate warehouse tour runs daily at 12:45 (15 minutes). Register at reception on arrival; it is not included in the standard production tour.

Hours and Access

• Hours: 10:00 to 19:00 (last admission 18:00)
• Closed: Mondays (irregular closures possible; check website)
• Parking: 28 spaces
• Shuttle bus: Available between Komoro Station and the distillery. Reserve through the ticket system when booking online.
• Address: 4630-1 Karuishi, Kou, Komoro, Nagano 384-0801
• Phone: 0267-48-6086

Getting There

• From Komoro Station: About 10 minutes by taxi
• From Karuizawa Station: About 30 minutes by taxi
• Shuttle service from Komoro Station is available with advance booking

Average visit length reported on Google is 45 minutes to 4 hours, depending on whether you do a quick tour or take an Academy course plus time at the bar.

What to Expect

The visitor experience includes a bar where professional bartenders mix cocktails using Komoro’s own spirit. A shop sells distillery merchandise. The facility itself is architecturally modern, designed to integrate with the forested hillside and showcase the Forsyth stills through glass walls.

Google reviews (90 reviews, 4.3 stars as of March 2026) praise the setting and the educational quality of the tours. Some reviewers note the bar also serves food, including burgers made with brioche buns that get specifically called out in multiple reviews.

Nearby Attractions

Komoro is a manageable day trip from Karuizawa, one of Japan’s most popular resort towns. Nearby points of interest include Kaikoen (Komoro Castle ruins park), Manns Wine Komoro Winery, and the Mars Shinshu distillery in Miyada (about 90 minutes south). Combining Komoro Distillery with a visit to the broader Nagano whisky and wine region makes for a strong day or weekend trip.

The Karuizawa Connection

The name “Karuizawa Distillers Inc.” is the parent company, not a revival of the original Karuizawa whisky brand. The original Karuizawa whisky was produced at Mercian’s distillery in Miyota, which operated from 1955 until production stopped in 2000 (the site was formally closed in 2011). Remaining stock became some of the rarest and most expensive whisky in the world.

A separate company, Karuizawa Whisky Co., Ltd., launched in 2022 within the town of Karuizawa to explicitly revive the Karuizawa brand name. This is also a different entity from Komoro.

Shimaoka has confirmed that the whisky brand will be “Komoro,” not “Karuizawa.” The parent company name reflects the geographic region, but the product branding is intentionally distinct.

What to Watch For

Komoro is in its early years. Here is what is worth tracking:

First official release: Distilling began June 2023. The earliest a three year old single malt could appear is mid 2026, but the distillery has not announced specific release plans. Ian Chang’s track record at Kavalan, where he demonstrated an ability to produce impressive whisky in relatively short maturation periods due to subtropical conditions, is worth noting. Komoro’s cooler climate means a different (likely slower) maturation curve.

Whisky Festival: Komoro held its first Whisky Festival in March 2026 (March 20 to 22), featuring exhibitions on the first release process by Ian Chang. The festival included distillery tours running every hour and a shuttle from Komoro Station. This event signals that the distillery is building toward its first commercial release.

Furano expansion: Karuizawa Distillers has announced plans to open a second distillery in Furano, Hokkaido, in partnership with Seibu Group. This suggests the company is thinking beyond a single site operation.

World Whisky Forum: Komoro was selected as the venue for the World Whisky Forum in February 2024, the first Asian site to host the gathering. This is recognition from the global distilling community of the facility’s quality and ambition.

FAQ

Can you visit Komoro Distillery?

Yes. Komoro Distillery is open to visitors with two ticket options: the KOMORO Experience (bar access plus production tour, from ¥2,500) and KOMORO Academy tickets that include a guided tasting course. Tours run hourly. Advance booking through the website is recommended.

Has Komoro Distillery released any whisky yet?

As of early 2026, Komoro has not released a mature single malt whisky. Distilling began in June 2023, so the earliest releases are still maturing. The distillery has offered new make spirit tastings at events and at its on site bar.

Who is Ian Chang?

Ian Chang is a Taiwanese master blender who spent over 15 years at Kavalan Distillery, where he helped the brand win more than 500 international awards. He joined Karuizawa Distillers as vice president and master blender in 2020 and oversees all production at Komoro Distillery.

Where is Komoro Distillery located?

Komoro Distillery is at the foot of Mount Asama in Komoro City, Nagano Prefecture. It is about a 10 minute taxi ride from Komoro Station or a 30 minute taxi ride from Karuizawa Station.

Is Komoro Distillery related to the old Karuizawa whisky?

Not directly. Komoro Distillery is owned by Karuizawa Distillers Inc., a company founded in 2019. The original Karuizawa whisky was produced at Mercian’s Karuizawa distillery, which stopped production in 2000 and is a separate entity. The two share a geographic region near Mount Asama but have no corporate or production connection.