TOKYU HOTELS Releases a Whisky Aged on the Subtropical Island of Yakushima

From 1st November 2026, TOKYU HOTELS original Japanese whisky Blended Malt Yakushima Ageing Special Edition GOTOH will be available at 15 TOKYU HOTELS properties. This special bottling from Hombo Shuzo Mars Distillery in Kagoshima was aged on Yakushima, a UNESCO World Heritage island renowned for its spectacular ancient forest and unique ecosystem.
Blended Malt Yakushima Ageing Special Edition GOTOH is the third whisky in a collaboration between TOKYU HOTELS & RESORTS CO., LTD (THR) and Kagoshima-based Hombo Shuzo Mars Distillery. It follows 2024’s Single Malt KOMAGATAKE Special Edition GOTOH and 2025’s Single Malt TSUNUKI Special Edition GOTOH. From 1 November 2026, guests at 15 THR properties across Japan can enjoy the whisky.
Blended Malt Yakushima Ageing is a blend of two single malts from Hombo Shuzo’s Komagatake distillery and one from its Tsunuki distillery. The blended whisky was aged in Hombo Shuzo’s cellar on the subtropical Japanese island of Yakushima in Kagoshima Prefecture.
Yakushima is known for its spectacular primeval forest, mountainous terrain and over 1900 different species of vegetation. The island is warm and rainy year-round, creating a rich and unique ecosystem, and in 1993 the island was designated a UNESCO site of natural world heritage.
Whilst the first and second releases in the Special Edition GOTOH range were single malts, this third is a blended malt. However, it is more than just a blend of base whiskies and represents a new challenge for Hombo Shuzo. The distillery has selected three distinctively individual and compelling cask-strength malt whiskies, then combined them to produce a characterful blended whisky that is far more than the sum of its parts.
There are many Scottish and Irish “island-aged” whiskies, but this is one of the first from Japan. Hombo Shuzo describes the special personality of Blended Malt Yakushima Ageing Special Edition GOTOH as “tropical and salty”, evoking hints of tropical fruits and the mineral-rich, umami character of seafood.
First impressions are the sweet, lively aroma of milk chocolate and caramel, complemented by the floral notes of Ceylon tea. On tasting, the robust depth of the Tsunuki 2020 single malt comes into play, followed by umami and minerality from the whisky’s aging on Yakushima Island, with a hint of dashi fish stock. The finish is soft and gentle, boasting a roundness that stems from the inclusion of Komagatake 2021, a single malt fermented in wooden washbacks. The special Yakushima ageing process and interplay of three highly distinctive single malts create a complex, harmonious, and highly unique flavour profile.
A focus on fine food and drink
TOKYU HOTELS & RESORTS CO., LTD is a Japanese operator of hotels, restaurants, and membership-based resorts, with a network of 67 hotels in Japan and abroad. Ever since its establishment in 1960 in Tokyo’s Ginza district, it has focused on fine food and drink using the best local ingredients. In addition to preserving traditional and regional cuisine, THR has developed new signature dishes, worked to accommodate dietary needs such as allergies and vegan preferences, and, for over 20 years, staged an internal cooking contest for chefs to continuously elevate culinary skills and cuisine across its hotels.
This whisky project is rooted in the TOKYU HOTELS & RESORTS CO., LTD company Purpose, which is “creating moments with people and the community, fulfilling hearts and minds.” By connecting with guests at diverse touchpoints to introduce whiskies and create memorable moments, THR aims to “create heartwarming moments together with its guests”.