Gin aged 18 months in whisky casks: a Yamanashi–Niigata collaboration

On 18 September 2026, GEEKSTILL Co., Ltd., a craft gin distillery in Koshu, Yamanashi Prefecture, released AMRTA CASK AGED GIN GRAIN CASK 1st, a cask-aged gin made jointly with Yoshida Denzai Distillery in Murakami, Niigata Prefecture. The run is limited to 390 bottles. It is a gin born from sake rice, rested in casks that once matured whisky. In this one bottle, the cultures of two distilled spirits, gin and whisky, meet.

A gin born from sake, moved into whisky casks

GEEKSTILL was founded in 2020. It chose to work with gin in Yamanashi, a region known for its wine. Its flagship AMRTA series is based on a spirit distilled from junmai sake (sake made only from rice and rice koji, with no added brewer’s alcohol) brewed solely from Yamada Nishiki, one of the most highly regarded sake rice varieties. Botanicals, gathered locally wherever possible, are then used for flavouring. The base for this release is AMRTA GIN Limited Edition 02, the simplest gin in the series, flavoured with juniper berries alone. Rather than bottling it, the distillery transferred it to casks that Yoshida Denzai Distillery had used to mature grain whisky, and let it rest for 18 months. It is the second cask-aged gin from the company, following a first release matured in red wine casks made from Yamanashi-grown oak.

A partner aiming for grain whisky that is not “silent”

Yoshida Denzai Distillery is run by Yoshida Denzai Kogyo (founded in 1940), a maker of industrial and medical equipment. It is Japan’s first distillery dedicated solely to craft grain whisky. Grain whisky is whisky made mainly from grains other than malted barley, and is often seen as a modest base spirit (a “silent spirit”) that supports blended whisky. By refining its ingredients and methods, the distillery aims for a distinctive flavour that can take centre stage. The two companies met in 2023 at a spirits event held in Koriyama, Fukushima Prefecture, and the project grew out of curiosity between fellow makers.

The casks go back to whisky

According to the announcement, the gin taken from the casks has gained a sweet aroma from the grain casks and the warmth of the wood. Even so, the freshness of juniper remains clearly present beneath. On the palate, it is said to open with a gentle, whisky-like sweetness, then the juniper aroma spreads and leads into a long finish. Once emptied, the casks will return to Yoshida Denzai Distillery, where they are due to be used to mature new whisky. Maturing whisky in casks that have held gin is still rare even in the whisky world.

For European readers, cask-aged gin is nothing unusual. What sets this bottle apart is the combination of a sake-derived spirit and casks from Japanese grain whisky. It is 500 ml at 40% ABV, with a recommended retail price in Japan of 8,800 yen (including tax). No sales in Europe have been announced, and with so few bottles, opportunities to obtain one will be limited. If you come across it, first nose it neat at room temperature in a glass. After judging the balance between juniper and cask aroma, we recommend adding a little water to see how the aroma opens up. It will also be fun to compare it with the grain whisky matured in these casks when that is eventually released.