Uploaded November 2025 | Updated September 2026, 1 week ago
Jota is the master blender of Fuji Gotemba Distillery in Japan, and has worked for its owner, Kirin, since 1988, across brewing, wine making and whisky making roles in both the US and Japan, including a stretch at the Four Roses distillery where he was instrumental in launching their small batch range. Returning to Japan he took on the role of head blender and then master blender from 2017 for Kirin whisky and the Fuji brand.
We discuss all of this on the episode, as well as the current state of Japanese whisky, its history, methods, sensibilities, controversies, consumption and future. We also talk specifically about the Fuji Gotemba distillery, which is not one that I have visited personally but based on Jota’s description downs like it might be the most versatile whisky distillery in the world.
I remember selling my first bottle of Japanese whisky - Yamazaki 12 - back in a bar I was working at in 2003. My scotch drinking guests were not overcome with enthusiasm for this foreign usurper at the time. Flash forward 20 plus years, and Japanese drams are held in as high regard as those of Scotland. It has been a remarkable journey for the category, and it was great to cover it with Jota - a true gent.
00:00 How Jota-San Became a Whisky Maker: Wine, Beer, American Whisky
07:00 The Origins of Japanese Whisky: Shinjiro Tori, Masataka Taketsuru, Post-WW2 & Decline
13:15 Current State of Japanese Whisky: Shizuoka, Chichibu, Growth
14:50 The Style of Japanese Whisky, Production Approach
18:45 Yeast in Whisky Making - Four Roses and Japanese Philosophy
23:42 Fuji Gotemba Distillery - Water, Environment, History
28:45 Distillation at Fuji Gotemba - Bourbon Style Whisky, Grain, Pot Stills
39:00 The Art of Maturation - Fill Strength, Cask Types, Blending, Harmony
45:40 Mizunara Oak - Effects, Challenges, Use
49:15 Lactic acidic Bacteria Fermentation
54:45 Distillation
1:00:00 Controversy Around Fake Japanese Whisky, Current Legal Definitions
1:03:30 Consumption of Japanese Whisky in Japan
1:04:30 The Future of Japanese Whisky
1:06:15 Lessons and Closing Words
fujiwhisky.com
📷 Follow me on Instagram - instagram.com/tristanstephenson
📚 I've written quite a few books on spirits and cocktails - thecuriousbartender.com
Jota is the master blender of Fuji Gotemba Distillery in Japan, and has worked for its owner, Kirin, since 1988, across brewing, wine making and whisky making roles in both the US and Japan, including a stretch at the Four Roses distillery where he was instrumental in launching their small batch range. Returning to Japan he took on the role of head blender and then master blender from 2017 for Kirin whisky and the Fuji brand.
We discuss all of this on the episode, as well as the current state of Japanese whisky, its history, methods, sensibilities, controversies, consumption and future. We also talk specifically about the Fuji Gotemba distillery, which is not one that I have visited personally but based on Jota’s description downs like it might be the most versatile whisky distillery in the world.
I remember selling my first bottle of Japanese whisky - Yamazaki 12 - back in a bar I was working at in 2003. My scotch drinking guests were not overcome with enthusiasm for this foreign usurper at the time. Flash forward 20 plus years, and Japanese drams are held in as high regard as those of Scotland. It has been a remarkable journey for the category, and it was great to cover it with Jota - a true gent.
00:00 How Jota-San Became a Whisky Maker: Wine, Beer, American Whisky
07:00 The Origins of Japanese Whisky: Shinjiro Tori, Masataka Taketsuru, Post-WW2 & Decline
13:15 Current State of Japanese Whisky: Shizuoka, Chichibu, Growth
14:50 The Style of Japanese Whisky, Production Approach
18:45 Yeast in Whisky Making - Four Roses and Japanese Philosophy
23:42 Fuji Gotemba Distillery - Water, Environment, History
28:45 Distillation at Fuji Gotemba - Bourbon Style Whisky, Grain, Pot Stills
39:00 The Art of Maturation - Fill Strength, Cask Types, Blending, Harmony
45:40 Mizunara Oak - Effects, Challenges, Use
49:15 Lactic acidic Bacteria Fermentation
54:45 Distillation
1:00:00 Controversy Around Fake Japanese Whisky, Current Legal Definitions
1:03:30 Consumption of Japanese Whisky in Japan
1:04:30 The Future of Japanese Whisky
1:06:15 Lessons and Closing Words
fujiwhisky.com
📷 Follow me on Instagram - instagram.com/tristanstephenson
📚 I've written quite a few books on spirits and cocktails - thecuriousbartender.com
