From brewer to distiller, there is only one step that Nagahama took in 2016. Based in the eponymous city, located northeast of Kyoto, the former imperial capital, this micro-distillery is equipped with the smallest Japanese stills called aranbics, echoing their shape reminiscent of Arab architecture. The water from Lake Biwa, the largest freshwater lake in the country, used to make its whiskeys, comes from Mount Ibuki. Takashi Kiyoi, the master distiller, has already given birth to two ranges: Nagahama and Amahagan. The first consists of two single malts: a French Oak Quarter Single Cask and a Wine Cask x Sweden Octave. As for the collection of "world malts" Amahagan, it has four references: Edition n ° 1 aged in ex-bourbon casks, Edition n ° 2 Red Wine Wood Finish, Edition n ° 3 Mizunara Wood Finish , which received the 'Best Japanese blended malt' award from the World Whiskeys Awards 2020, and Yamazakura Wood Limited Edition.