Hinomaru Whisky Flight Review: Hitachino Brewing Tokyo Station
Hinomaru Whisky Tasting Flight Review: Sipping Kiuchi's Craft at Gransta Tokyo
Tokyo Station is famous for being a transit labyrinth, but if you look past the rush-hour commuter streams in the subterranean Gransta Tokyo area on the Marunouchi side, you will find some exceptional craft drinking spots.
One of the standout bars tucked into the concourse is Hitachino Brewing Marunouchi (run by Kiuchi Brewery, famous worldwide for their Hitachino Nest craft beers with the iconic red owl logo).
Beyond their draught beer taps, Kiuchi has been making serious waves with their own craft spirit line: Hinomaru Whisky (日の丸ウイスキー), distilled at their Nukada and Yasato distilleries in Ibaraki Prefecture.
I sat down at the counter for their three-dram Hinomaru Whisky Tasting Set, exploring three very distinct 48% ABV expressions: the rice-and-malt Kome, the core single malt Signature 1823, and the five-cask floral Sakura Ra.
Here is my quick breakdown of each dram, how they drink neat versus with water, and practical tips for finding the bar.
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1. Hinomaru Whisky Kome (Aged Over 3 Years)
This is a unique Japanese grain whisky incorporating 30% sake rice into the mash along with malted barley. Distilled in copper pot stills and aged for over 3 years in a combination of ex-sherry and ex-bourbon casks.
ABV: 48%
Type: Japanese Blended/Grain Whisky (Rice & Malt)
Casks: Bourbon and Sherry Casks
Tasting Notes
Nose: Very aromatic and perfumed right out of the glass, backed up by sweet cereal grains and an initial prickly alcoholic heat.
Palate: Noticeable oak wood up front, quickly opening into soft floral notes and a gentle herbal dryness.
Finish: Crisp and drying with lingering oak and mild spice warmth.
The Verdict: I definitely prefer drinking Kome neat. Adding water thinned it out too much; sipping it straight allows the aromatic grain and herbal qualities to keep their structure.
2. Hinomaru Whisky Signature 1823
The flagship single malt from the range, named to commemorate Kiuchi Brewery’s founding year (1823). Crafted using malted barley (including locally grown Ibaraki grain) and matured across ex-bourbon barrels, rum casks, and sherry butts.
ABV: 48%
Type: Single Malt Japanese Whisky
Casks: Bourbon, Rum, and Sherry Casks
Tasting Notes
Nose: Thick and viscous. Oily on the nose and visibly coats the sides of the glass with slow-running tears.
Palate: Distinctly more woody and oak-forward than the Kome, with darker caramel and sweet wood spices.
Finish: Medium-long with warming wood spice and sweet cask char.
The Verdict: I prefer this one with a drop of water. Just a few drops softens the initial heat on the tongue, smooths out the mouthfeel, and lets the sweeter oak and rum influences open up.
3. Hinomaru Whisky Sakura Ra (Five Cask Maturation)
A creative malt whisky built around the theme of cherry blossom season. It is a multi-cask vatting aged across five types of wood: Sakura (Japanese cherry wood), Sherry, Cherry Brandy, Bourbon, and Wine casks.
ABV: 48%
Type: Japanese Malt Whisky
Casks: Sakura wood, Sherry, Cherry Brandy, Bourbon, and Wine casks
Tasting Notes
Nose: Rich, heavily scented, and oily.
Palate: Starts with a dense, oily mouthfeel reminiscent of a heavier version of Kome. With a splash of water, it completely transforms into "Sakura season in a glass." Super floral and fresh, opening up with crisp, sweet apple slices and a drizzle of honey.
Finish: Gentle and aromatic, carrying faint blossom notes and sweet fruit nectar.
The Verdict: Needs water to show its hand. While the neat arrival feels heavy and slightly unusual in texture, adding water releases an intensely fresh, floral orchard character.
The Tasting Setup: Beakers & Droppers
The tasting set at Hitachino Brewing is served thoughtfully. The drams arrive alongside an informational tasting sheet in small tulip glasses, paired with a miniature lab beaker of cold water and a glass dropper.
Having the tools on hand makes it very easy to experiment with a few drops in the glass and watch how the oils and aromas react in real time.
Practical Info: Finding Hitachino Brewing in Tokyo Station
Venue: Hitachino Brewing Marunouchi (常陸野ブルーイング 丸の内)
Location: Gransta Tokyo, B1F (inside the ticket gates, Marunouchi underground concourse near the central passage).
Opening Hours: Typically 8:00 AM – 10:30 PM (Sundays until 9:30 PM).
Cost: Tasting sets are generally around ¥1,500 – ¥2,000 depending on the seasonal lineup, offering a very accessible way to try multiple craft Japanese whiskies without buying full bottles.
Final Verdict: Is It Worth It?
If you are waiting for a Shinkansen, arriving from Narita, or killing an hour in central Tokyo, stopping here is a no-brainer for whisky fans.
Genuine craft Japanese whisky can be difficult to sample affordably by the pour, and getting to compare three entirely different cask approaches from Kiuchi Brewery right at the station bar makes for a memorable tasting stop.
*Please bear in mind that I visited last year during sakura season, so I'm not entirely sure if they will still have this exact lineup on the menu when you go. Either way, it’s a brilliant little spot to check out, whether you manage to sample these specific whiskies, a seasonal flight, or try some of their beers and other pours.
Have you tried any of the Hinomaru Whisky releases or stopped at Hitachino Brewing in Tokyo Station? Let me know your favourites in the comments below!
I hope life is treating you well.
Take care
