Sake brewer Meiri Shurui is hoping to find a new revenue source in whisky as young Japanese consumers lose their taste for sake, reports Nikkei Asia. 

The company has begun making whisky again for the first time in 60 years hoping to tap into the growing popularity of Japanese whisky overseas.

Meiri Shurui in October started producing wash, made with barley and its own strain of yeast. The brewer is producing 200 liters a week initially, and will begin sending it out as early as March.

The fermentation takes place in enamelled tanks also used for sake brewing, rather than the typical wooden barrels. This is a move that lowers upfront costs while also, according to Meiri, imparting its own unique flavour. The brewer has 100 barrels lined up for aging that have been used for other products such as sherry.

Founded in 1950, Meiri first started making whisky in 1952, but later gave up its license after its production facilities were destroyed in a fire.

Whisky is normally matured for three years before it is put on the market. Meiri plans to invite guests to sample whisky that has been in barrels for less than three years. This will create an opportunity for customers to enjoy changes in taste as whisky matures and offer their input. 

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