Komoro Distillery — Local services in Komoro

外資系コンサルおじさんの金儲け施設 （English review below）

中国から帰化された社長さんと台湾人の方の蒸留所。 施設に立ち入るだけで最低¥2,500の入場料がかかります。 外には何も掲示がありませんが、入ってから受付で「入場料が〜」と言われます。 断りにくいので払いましたが、見学ツアーが始まるまで何も言われず放置されます。 今の所、入場料を払わなければ、BARだけの利用もできないようです。 一緒にいた外国人の方は懇切丁寧な説明と共にBARでドリンクを楽しんでおられ、格差を感じた次第です。

工場見学ではウイスキーの製造方法についてら粉砕→発酵→蒸留といったごくごく初歩的な説明が受けられますが、 説明担当の方（恐らくアルバイト）は自信なさげに手いじりをしたり、モゴモゴ口ごもるばかりで、 「最初の樽詰めはいつか」といった初歩的な質問にも答えられない様子でした。

外国からの観光客の方と同じ組で見学していたのですが、そちらには通訳の方が付き、ある程度専門的な質問にも答えていただけている様子でした。 もちろん先方の英語の質問は私たちには日本語訳されません。 ホスピタリティを売りにしているようですが、日本人への対応の方が雑なのは如何なものでしょうか。

玉村豊男氏はじめ偉大な先人達の働きにより小諸市や東御市は千曲川ワインバレーであったり、 各種フルーツや八重原米、ハモンセラーノなどの産地としてブランド化されました。 きっと創設者の方もMECEにPEST分析などされ（笑）、 ワインでは太刀打ちできないとしてウイスキーに的を当てたのでしょう。 しかし、ワインや果物などと異なり、ウイスキーの生産地が小諸である必要性が全く感じられません。 私たちが払ったのは壮麗な建物の建築費用でしょう。 しかし、ガワを美しく整えるより前にやることがあるのではないでしょうか。 雰囲気に呑まれがちな人や田舎の人は満足かもしれません。 しかし、おざなりにグローバル感を出して立派なハコモノを用意して東京基準で金を取る、虎ノ門の価値観がプンプン香り、始終不快でした。

Facility for Money-Making by Foreign Consulting Men. Upon entering the facility, a minimum entrance fee of ¥2,500 is charged. There are no signs outside, but upon entry, you are informed of the 'entrance fee.' It's difficult to decline, so I paid, but once inside, there's no communication until the guided tour begins. Meanwhile, a foreign individual accompanying me was enjoying drinks at the bar with courteous explanations, highlighting the noticeable disparity.

During the factory tour, you receive basic explanations about whisky production methods, such as milling, fermentation, and distillation. The person giving the explanations (likely a part-timer) seemed unsure, fiddling with things and mumbling. They couldn't even answer elementary questions like 'When is the first barrel filling?' On the other hand, the foreign tourists were in a separate group with an interpreter and seemed to receive answers even for somewhat specialized queries. Of course, the English questions from the foreigners weren't translated into Japanese for us.

They seem to market themselves with hospitality, but the way they handle Japanese visitors is sloppy.

Thanks to the efforts of individuals like Toyoo Tamamura and other predecessors, places like Komoro City and Togura Kamiyamada have been branded as the Chikuma River Wine Valley and known for various fruits, Yaebara rice, and Jamón Serrano production. Presumably, the founders, including Mr. Tamamura, strategically chose whisky after likely conducting analyses like MECE and PEST, realizing it was a better bet than wine. However, unlike wine and fruits, there's no strong reason for whisky to be produced in Komoro. What we paid was likely for the splendid building's construction cost. Yet, shouldn't there be more to do before beautifying the shell? It felt rather displeasing throughout, as if the brash values of Toranomon, where they've brought in a superficial global atmosphere and charge exorbitant prices based on Tokyo standards, were imposed without...

Teething issues and they are still sorting out their system. Many issues you need to know before going in order not to be disappointed. No bottles are ready untill 2026-2027. Service is not top priority at this moment so they have a more serious and less friendly demeanor. Must pay fee even to browse products. We went all the way so we did pay for the tour which was about 2500 yen per person. Bought a glass since we went all the way as. Souvenir. I think there are things that they need to sort out. To be fair we enjoyed the educational tour by educated and enthusiastic presenter. But the other little things does disappoint. Hope they sort it out as they have a great...

Went here on a yesterday (sunday) on the second anniversary of the distillery. We had a nice taste of peated/non-peated New Make and Aged Whiskeys. The English tour guide (from Michigan, US) really knows a lot about the whiskey and can tell passionate about it.

We were only with 2 taking the English tour to the barrel house as well so we had plenty of time to ask questions and get a good understanding of the distillery.

We went in the morning (around 11:30) and it was not that busy. Because of that the guide had a lot of time to explain about the Whiskey and New Make and what to taste.

Thanks a lot and would definitely recommend!

Regards...