A Visit to the Asaka Distillery in Koriyama / Tohoku Trip at the End of the Fiscal Year Part 1

I ended up taking some time off in February and March to use up my paid leave before the end of the fiscal year.
I decided to head to Tohoku using the JR East Kyun Pass, which I learned about on X.
As luck would have it, I was selected for a blending seminar at the Asaka Distillery in Koriyama held in February, so I planned a day trip from Koriyama to Sendai.

Thinking back on it now, it might have been a somewhat aggressive itinerary.

At the Asaka Distillery, not only was I allowed to observe the production process from quite close up, but the tour and explanations were provided by Mr. Kuroha, who is actually in charge of production. (I thought, 'That's the person from Whiskypedia!')

Please see the JWIC website for various data.
https://jwic.jp/distillery/asaka/

The malt used as a raw material is from Crisp Malting Group.
They also mentioned that they have started introducing some domestically produced malt.
The story about how they switched their fermentation tanks from stainless steel to wooden vats was particularly memorable.

For the blending experience, I was allowed to compare four types of their own malt whisky and imported grain whisky extensively, and I was able to perform vatting based on my own theme.

Furthermore, I was allowed to taste various bottles, focusing on past releases. I think I got carried away and drank too much. I was particularly struck by the upcoming new product, which is post-matured in new American white oak casks and full of vanilla, and the BEAMS private bottle, which was aged for 7 years in a Pinot Noir cask.

Thank you very much to Mr. Kuroha and everyone at Sasanokawa Shuzo for this valuable experience.

I found out I could take a bus to Koriyama Station from the street right in front of the factory, but when I waited at the bus stop, it didn't come for a long time. By the time I arrived at the station, there were only a few minutes left until the Shinkansen I had planned to take, so I had no choice but to run to the platform.

This was a bad idea.

My heart, which rarely gets any exercise, sent blood throughout my body at full force, and my drunkenness deepened all at once.
By the time I arrived at Sendai Station, I was completely wasted.

Although I entered a beef tongue restaurant, I didn't feel like drinking any more at all. (I did, however, get a refill of barley rice before leaving.) After that, I spent nearly two hours wandering around the streets of Sendai with a 900ml bottle of Pocari Sweat in my hand to sober up.

Just as I was starting to sober up, in my misery, I suddenly realized that I was near Yokoyokaya. It was the Sendai branch of a former direct store of Yoshimuraya. When I visited this area in my 20s to chase after Nogizaka46 or to meet friends who were stationed here, the final stop was always Yokoyokaya. The distinct aroma of soy sauce comes to mind. I wasted two hours in Sendai, but I wanted to wrap up this trip nicely along with my past memories.

It was temporarily closed.

While heading to the station in despair, I entered a second beef tongue restaurant and managed to end the trip with grilled beef tongue and a bottled beer, but on the Shinkansen ride home, my desire for revenge on Sendai and Miyagi only grew.