Rishiri sits at the very edge of Japan - a volcanic island so far north that on a clear day you can glimpse the Russian coast.
Getting there is an exercise in contingency: flights, ferries, weather forecasts, and always a plan B through E.
This is the home of Kamui Whisky. A brand so early it hasn’t bottled its first release, and yet already spoken for. In the warehouse, rows of barrels carry the names of people whose influence stretches across industries. A whisky that has sold out before it even exists in the market.
Meeting Casey, the founder, on the island felt less like a business trip and more like an expedition. Our first taste of Kamui wasn’t staged or polished. It happened in the distillery car park – a pour of something extraordinary, paired with Pringles, as clouds drifted across the volcano behind us. A moment both surreal and grounding.
We’re now working with Casey, Javier the master distiller and our friends at Base Design to shape what comes next: a brand world that feels as singular as the place it was born.
Stay tuned for what comes next.

