First whisky new-make spirit made from 100% Mikawa barley

In Aichi Prefecture in central Japan, whose capital is Nagoya, Hekinan Distillery, run by Aioi Unibio, a maker of mirin and sake, has taken a new step. The result is “Hekinan Distillery MIKAWA MALT NEW BORN 2026”, a single malt new-make spirit made solely from two-row barley grown in the Mikawa region, the eastern half of the prefecture. It was released young, without waiting for maturation, as the first whisky made from Mikawa malt. It went on sale in limited numbers at the official online store on 29 June 2026, and on 21 August it was announced as sold out.

Whisky born from local barley

In Japan, it is still common for whisky to be made with imported malted barley. Hekinan Distillery has been working with local barley farmers and companies to use barley harvested in Mikawa right there in the region. It also pays attention to the local cycle, for example by returning the spent malt left over from distillation to the fields as compost. This bottle is a “locally produced, locally consumed” whisky born from those efforts. Few Japanese malts can tell the story of where their raw materials come from in a single place, which should be easy to grasp for European readers accustomed to the terroir of wine.

Enjoying a “new born”

“New born” refers to young spirit before the long maturation in casks. Because the cask has little influence, the character of the barley, fermentation and distillation themselves is said to come through more clearly. According to the distillery, it has a smooth, sweet mouthfeel within its youthfulness, layered with berry-like fruity aromas for a vibrant taste. It is not chill-filtered and has no added colouring. It is 54% ABV, comes in a 200 ml bottle, and the recommended retail price in Japan was 3,300 yen including tax. It won a Gold Award at the Tokyo Whisky & Spirits Competition (TWSC) 2026. The distillery plans to release a three-year-matured Japanese whisky made from Mikawa malt in future.

How to enjoy it in Europe

In the EU, a spirit must be matured for at least three years before it can be called “whisky”, so there are few opportunities for a new born to reach Europe under that name. It is best remembered as the “starting point” for the matured release due in three years. In Japan it was announced as sold out in August, so it is hard to obtain, but keep an eye out in case specialist shops receive a limited allocation. If you do get hold of a bottle, one idea is to taste a small amount neat first, then add a few drops of water. The high strength may soften, making the sweetness of the barley and the fruity aromas easier to notice. When the matured release arrives, comparing the two will let you judge for yourself how Mikawa barley has changed in the cask.