Tomatin announces new partnership with importer TBS to bring exceptional Shirakawa 1958 to the US market

The world’s rarest Japanese single malt, Shirakawa 1958, is now available in the US, as the team behind one of whiskies’ most fascinating tales of discovery announces a new partnership with South Carolina-based distributor Total Beverage Solutions (TBS).

The partnership will see Shirakawa available by special order to consumers nationwide and through select partners in California, Nevada, Illinois, and New York. 200 bottles will be available in the US, with an MSRP of $30,000.

Shirakawa 1958 (49% ABV) is thought to be the earliest known single vintage Japanese whisky ever bottled.

The Shirakawa distillery, which was located 200km north of Tokyo, produced malt whisky from 1951 to 1969, but this is the only known instance where the distillate was not used for blending. 

A single parcel of Shirakawa was effectively forgotten for decades, as the distillery moved on from whisky-making to produce more traditional Japanese spirits which gained popularity through the second half of the 20th century.

Before its demolition, Shirakawa was owned by Takara Shuzo, the Japanese holding company that today oversees the Tomatin Distillery in the Scottish Highlands. 

Tomatin’s managing director, Stephen Bremner, had long been fascinated by Shirakawa’s history.  His diligent research led to the identification of a single remaining parcel of single malt from the distillery – roughly the equivalent of six casks. From there, the team was able to uncover the history of this highly exclusive whisky. 

Distilled in 1958 using local barley and local yeast, the whisky was laid to rest in locally sourced oak, presumed to be Mizunara given production methods at the time. 

It was aged for several decades – though the exact maturation duration is unknown – before being transferred from oak to ceramic pots.  This process ends the extraction and filtration phases of whisky maturation but permits subtle oxidation, gradually extending the maturation process. 

When the distillery was demolished in 2003, the liquid was transferred to an inert stainless steel tank, where it lay largely forgotten for nearly two decades before its rediscovery.

Bottled at cask strength, Shirakawa 1958 displays complex layers of waxy oak, gently spiced incense, tropical fruits, and candied orange. It presents a superior balance, maturity and vibrancy that continues well onto the palate and is indicative of a style of whisky-making from generations ago.

With only 1,500 bottles produced, it is the most limited representation ever of a Japanese whisky distillery.

Stephen Bremner, Managing Director at Tomatin, said: “I was always fascinated by the somewhat unknown history of Takara Shuzo in malt production; for such a huge corporation, I couldn’t help but wonder what liquid history might lie in its remaining plants. Finding the parcel was an incredible moment, and we’re thrilled this new partnership with TBS gives us the chance to share the story of Shirakawa 1958 with more of the world.

“Shirakawa 1958 is the only single malt to ever be released by the Shirakawa Distillery and a real piece of whisky history for someone to add to their collection.”

The Shirakawa and TBS teams have already begun hosting events to showcase this rediscovered wonder of whisky in the US. Recent events were hosted in Las Vegas, Los Angeles, and Palm Beach, with future events planned for Chicago and New York City.

Dave Pardus, CEO of Total Beverage Solution added: “We are excited by the opportunity to represent the rarest and most unique product in our portfolio over the course of our company's 22-year history.”

Acclaimed whisky writer, Dave Broom, was one of the first to sample the liquid last year and provided tasting notes for Shirakawa 1958:

• Nose: Resinous, slightly dry earth, dried citrus peels, a hint of wax. Aromatic. A drop of water makes it more vibrant and also shows clear maturity as well as a hint of incense. Exotic.
• Palate: The palate is expansive with a succulent texture and hints of fragrant grass. Fruits emerge in the middle. Layered, spiced, and dry. Water brings out ash from an incense burner, a satisfying mouthfeel and surprisingly perky acidity.
• Finish: Nicely balanced and persistent on the finish which picks up mint flavouring and makes it more camphor-like.