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Fuji whiskey was born out of a joint venture in 1972 between Kirin Brewery, Chivas brothers and Seagram and Sons to identify the optimal site for a new whisky distillery in Japan. The water in this whisky comes from snowmelt run-off from Mount Fuji, which takes about 50 years to cycle. A proprietary yeast is used for fermenting the various grains over a 72 hour fermentation period. Three distillation formats are employed: column (lighter style), batch kettle (medium style) and pot still (heavy style). The whiskey is aged in medium to high char ex bourbon barrels, refill and virgin oak. It is non–chill filtered and bottled at 46% ABV.

Mt. Fuji Distillery was established and commissioned in 1973, while most other Japanese distilleries followed the whisky product ion method of Scotland, Fuji took influence from major whisk(e)y countries all around the world. The Distillery has a unique location being situated 2034ft above sea level, temperature and altitude play a significant role in the final product showcasing unique flavours of a single grain whiskey. Fuji distillery uses highly purified water direct from Mt. Fuji that is used across the entire production process. It is said to be a 50 year process from Mountain to Distillery going through natural purification along the way resulting in crystal clear, pure and clean water. FUJI SINGLE BLENDED WHISKY Fuji Single Blended is the embodiment of Fuji Gotemba's commitment to creating unique Whisky. Single Blended is a blend of malt and three different types of grain whisky produced at the one site; Fuji Gotemba. Master Blender, Jota Tanaka uses a combination corn, rye and malted barley distilled across doubler, column, kettle and pot stills. This creates flavor profiles similar to Scotch, American and Canadian style whiskies. Unlike most other distilleries the entire production process from massing to bottling happens at Fuji's distillery.

Meaning delicious, Umajun has complex aromas of vanilla and crushed nuts, a warming, creamy texture and citrus crispness on the finish.