TEITESSA is the One Rare Japanese whisky You Need To Try

When the master distiller of Teitessa began making whisky more than sixty years ago, he had one goal in mind:  Create an expression that is 100% real Japanese whisky in both character and method. 

Whereas Scotch whiskies use the traditional copper pot still for distillation – as do the majority of Japanese whiskies today – the makers of Teitessa went a step further to perfect their own. The masterful invention was called the Sato still, named after the father of the Sato family that invented it. 

Mr. Sato started making Japanese whisky for his friends and family at great personal expense in 1961. It took him 8 years to complete the still design and as you can see here, it takes on a beautiful beehive appearance. 

Satoshi Kai, the Master Blender at Sato Distillery Inc. continues to use the Japanese-designed still to this day.

“It is different from a traditional copper pot still. The beehive shape helps control the evaporation speed and the elements we want to maintain: in our case, capturing more of the head and heart of the spirit…”

Master Blender, Satoshi Kai