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The theme was to establish an interaction between cutting-edge function and the natural surroundings at this malt distillery, creating a best-of-class facility that fits aesthetically with the beauty of Sendai. More specifically, the 30 buildings, with a total floor area of 30,000 square meters - offering space for whisky production processes from polishing barley, germination and fermentation to distilling, laying of malt, and bottling - were designed to be organically connected with the natural surroundings. A plot plan to avoid cutting trees was employed. The buildings have different heights, in line with the topography of the area.
| Location: |
Miyagi, Sendai |
| Total floor area: |
30,000m2 |
| Structure: |
RC |
| Completion: |
1968 |
| Type: |
Brewery |
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