It was in 1918 when Japan first ventured into making world-class whisky. Chemist Masataka Taketsuru led the movement, traveling all the way to Scotland to spy on the world-renowned whisky makers and their secrets. When he came back to Japan, he started working for would-be beverage biggie, Suntory Holdings Ltd., and set up the Japanese’ first real whisky distillery in Shimamoto.
After ten years, Taketsuru went off to a far-flung Hokkaido prefecture that had a climate and terrain closely resembling those of Scotland. There he established the Yoichi distillery and built top competitor whisky stalwart, Nikka Whisky Distilling Co.
It was in the 21st century when Japanese whiskies began to gain international recognition. Through a Coppola film in 2003, many people worldwide learned that Japan was actually making whisky. Since then, Japanese whisky’s worldwide fame became unstoppable. Considering that Japan only has 7 active single-malt distilleries, the style variety is amazing. All have the same basic identity as Scotch whisky. Japanese whisky also begins with malted barley shipped all the way from Scotland, where the quality is best and the cost is cheapest. But of course, there remain differences. Japan doesn’t get whiskies from other distilleries to create their unique blends as the Scottish do. This is what you are likely to read if you see this whisky review.
In Japan, every distillery makes its own internal variations with the use of wooden barrels and copper pot stills. Using coal fires, the whiskies come out being softer and silkier and more floral compared to those made in Scotland. Coal fires, unlike steam, give single malts that more robust flavor. Yamazaki distillery, in particular, uses virgin mizunara barrels, which are responsible for the sandalwood and temple incense aromas. Also, whiskies made at higher elevations are cleaner and crisper, and the same is true for those which were made using snowmelt from Mr. Fuji.
One of the things that make Japanese whisky interesting is people’s craving for something new and unique. They may even want something that feels unattainable or unobtainable. Some of the most precious collectibles are those single-cask bottles coming from Japan’s traditional distilleries, which are no longer in operation. To quickly satisfy your excited taste buds, you could try this japanese whiskey in 750ml by kikori.
In conclusion, one can say that Japanese whiskies aren’t merely Scotch whiskies produced in Japan. They have a distinct, particularly sensitive appeal that is made possible by precision and harmony. They are more subtle than Scotch. Even in Japan, the top bottles are quite hard to find, but they’re always worth searching for. For more related information on Japanese whiskey, visit https://en.wikipedia.org/wiki/Japanese_whisky .