Kamezo Miyashita and Motosaburo Miyashita…or the story of two brothers who, from a very young age, were entrusted to a relative after the sudden death of their father. They didn't know it yet,
but for them this was the beginning of a great adventure in the world of whisky. At the time, their relative was the director of a famous brewery in Japan. The children were therefore immersed in a vast wealth of Japanese know-how, in particular when it came to the production of sake.
Over the course of several years, the children developed and shaped their creativity until one day, in 1915, they built their own brewery, the "Miyashita Sake Brewery," which would become a distillery a few decades later. Today, the two brothers are the skillful operators of a genuine distillery in Okayama Prefecture. The Miyashita Distillery takes advantage of their extensive expertise to produce a variety of distinctive and complementary alcoholic beverages. It was this very expertise that allowed the distillery to begin producing Japanese whiskies. In 2011, it unveiled its very first whisky: Okayama Single Malt.
Building off this experience and success, the team strove to perfect its techniques with state-of-the-art tools by importing a German still in 2015 (the year of the 100th anniversary of the Miyashita Distillery), thereby allowing them to produce whiskies in accordance with the standards of the most celebrated distilleries.
