Japanese whisky is a delicate and refined style of spirit that has grown hugely popular amongst casual fans and connoisseurs, competing with favorite heavyweights such as American bourbon and Scotch whiskey.
Find out why globally, drinkers are intrigued by Japanese liquor and what makes it so highly sought after.
What is Japanese Whisky?
The emergence of Japanese-style whiskey began with two men; Masataka Taketsuru and Shinjiro Torii. The pair made it their goal to replicate the craft of Scotch whiskey and produce a whiskey that catered to the taste of the Japanese people. With their combined efforts and expertise, they established the first Japanese distillery in Yamazaki in 1923.
Japanese whisky shares many similarities with its Scottish cousins. This is due in part to the adoption of the Scottish way of whiskey production. It is double-distilled with an assortment of grains, malted and/or peated barley. They are then aged in wood barrels, ranging from American oak, Sherry casks, and Japanese Mizunara oak casks which gives it a slew of rich and exciting flavours.
Japanese whisky is generally drier, smokier, and peatier, unlike the sweeter American bourbons and ryes and is either single malt or blended.
Is Japanese whiskey the same as Saké?
People tend to mislabel Japanese whisky as another kind of Japanese saké. In actuality, saké and Japanese whisky are not the same. Saké is a type of Japanese rice wine. It is made by fermenting rice with yeast and turning it into alcohol, unlike whisky, which is made using distillation. The ABV (Alcohol by Volume) of Japanese whisky tends to be a lot higher than that of saké.
What are the differences between Japanese whisky and other whiskies?
Ingredients
Japanese whiskey uses malted barley imported from Scotland to produce its malt blend. In addition to malt whisky, the Japanese also specialize in the production of rice whisky called shochu. This contrasts with other whiskeys which use corn, wheat, grain and rye during production.
Texture & Colour
Whisky distilleries in Japan are located at high altitudes. The natural boiling point at sea level is 100°C but may vary depending on altitude. At higher altitudes, the surrounding pressure decreases and consequently, the boiling point during the double distillation process also decreases. A lower boiling point allows for the colour and texture of Japanese whisky to come out lighter and thinner, and at the same time, helps produces a smooth, drinkable whisky with remarkable flavour and aroma.
Price
In the late 1980’s, the demand for Japanese whisky in Japan plummeted due to the rise of shochu and beer. This caused many distilleries to halt production and close down.
As a result, whisky casks weren’t filled in the 80’s, leaving a huge shortage of aged spirit for today’s consumers. However, in the early 2010’s, Japanese whisky saw a resurgence in the international market. When the global demand for Japanese whisky rose, so did its prices. As a result, a bottle of Japanese whisky today is four times more expensive than a standard Scotch whisky!
Taste
Japanese whisky tends to open with aromatic hints of citrus, spices and sweet vanilla and finish with a peaty, smokiness similar to Scotch whisky. Nuances in the Japanese distillation process, local water supply and Japanese Mizunara wood casks used for aging are the factors that give Japanese whisky its individual identity.
Why is Japanese whisky so good?
The reason Japanese whisky is so good is due to the influence of Japanese culture. The impact of Japanese culture extends to their dedication to the craft of whisky production. As master craftsmen, the Japanese understand the complexities of blending whisky down to the very minute details and have perfected this art for generations to come.
Culture can also encapsulate the resources available to the people and highlights their ingenuity for innovation. The use of Japanese oak wood casks, local water supply and abundance of rice give the whisky its distinct tastes that set it apart from Scotch.
What are the best Japanese whiskies for beginners?
To get you started, here are a few of our picks for the best Japanese whiskies for beginners.
Yamazaki Single Malt 12 Year
The Yamazaki Single Malt is the signature whisky of the Suntory distillery, the first distillery in Japan. The alcohol comes with a multi-layered taste consisting of bright tropical fruit such as pineapple and honeysuckle.
Additionally, it opens deep aromas that come from the Japanese Mizunara oak cask it is aged in. The Yamazaki Single Malt is a great entry-level Japanese whisky.
Hibiki Japanese Harmony
The Hibiki Japanese Harmony highly emphasizes the art of blending. It is made from a blend of grain and malt whiskies that are in perfect harmony with one another. The blend consists of American white oak malt whiskies, Mizunara cask malt whiskies, sherry cask malt whiskies, and Chita grain whiskies.
The aroma of orange and apricots combined with the nutty, spicy finish make for a premium beverage for those who enjoy a more complex beverage.
Nikka Coffey Malt
The Nikka Coffey Malt is made from 100% barley and has a strong, delicious aroma. The taste reminisces of cinnamon, lemon zest and a touch of clove. It also comes at an affordable price. Therefore, it is one of the best bang-for-your-buck options in the market.
Mars Iwai Whisky
Made in Japan’s highest distillery, the Mars Iwai is a mix of malt and corn, giving it a silky touch. This whisky is aged in old bourbon, sherry and wine casks resulting in a distinct finish. Packed with springtime flavours like pear, honey, and vanilla, it’s another easy spirit to begin with.
Nikka Whisky from the Barrel
Another hit from the Nikka distillery, Nikka Whisky from the Barrel is a blend that adds a sweet and peppery taste to the standard Japanese whisky formula. The spiciness of cinnamon is counterbalanced with the succulent taste of honey, berries and cream. Due to its rich and sweet taste, many have compared Nikka Whisky from the Barrel to American bourbon. If you’re someone with a sweet palette, Nikka Whisky from the Barrel is an excellent choice for you.
How to drink Japanese whisky?
To experience the full range of flavours, Japanese whisky is best served neat (served without ice) or on the rocks (served with ice). Ice tends to dilute the whisky so it is up to the individual’s taste.
Japanese whisky highballs is a method of consumption popularized by the Japanese after World War II. A combination of 3 parts soda and 1 part whisky creates a refreshing drink that dilutes the high alcohol concentrations and allows for the flavours to be savored.
Japanese whiskey pairs well with all kinds of different foods including Cambert cheese, chocolate cake, seafood and steak.
Where to buy Japanese whisky?
Here is a wide selection of Japanese whisky brands with different complex flavours which are bound to suit your individual palette.
Japanese whisky is a great option for all whisky enthusiasts to try
It’s a curveball to the standard, everyday Scotch whisky and will leave you remarkably surprised with its nuance in flavours.
Hope this guide helps you understand the wonders of Japanese whisky and gives you more reason to try it yourself!
