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Brand Concept

Fujime Whisky is a Japanese whisky brand that is sought after by the high-end Japanese circles.In 1967, Tokihei Fujime, who returned from studying in the UK, founded the Fujime Distillery in Koshu, Yamanashi Prefecture, Japan.Mr. Fujime is well versed in Eastern philosophy, and forward-looking adopts the Mizunara oak cask aging process to form a unique style that is different from other Whiskys-"Oriental Zen flavor".

Brand Concept
          Fujime Whisky is a Japanese whisky brand that is sought after by the high-end Japanese circles.
          Fujime Tokihira, who returned from studying in the United Kingdom, established the "FUJIME" whisky brand in Koshu, Yamanashi Prefecture in 1967. Because of his deep understanding of oriental philosophy, he forward-lookingly adopted the rare Mizunara wooden cask aging process, and wanted to form a unique style that is different from other whiskies "Oriental Zen flavor".
Fujime Whisky
Three cornerstones
The three cornerstones of Fujime whisky refer to the high-quality water source of Mt. Fuji, Mizunara wooden casks and charcoal heating distillation method, which fully balances the blend of dried fruit honey, barley aroma and Mizunara wood and sandalwood. Through the smooth and elegant liquor , feel the secret of flavor given by time.
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Product
To keep up with the trend of the times, Fujime has updated its blended whisky recipes with the times, and has continued to launch Mizunara cask whiskies such as the Premium Series and the Collection Series.
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History
In 1967, Fujime Tokihei established the "FUJIME" whisky brand, and continued to launch 15 blended whiskies of 9 years in each. Around 1990, under the influence of Japan's bubble economy and liquor tax reform, the distilleries they belonged to sold most of the high-age whisky at low prices to mortgage their debts until they restarted in 2001.
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Distillery
The distillery is located in the wine town of Yamanashi Prefecture, Koshu, where the seasonal temperature difference is large. The traditional direct-fire distillation method is used. The copper inner wall of the pot still will chemically react with the original whisky, and esterified substances will be formed to form the rich fruity aroma of the whisky. Secondary distillation enriches the flavor and taste of the original wine.
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