There are far fewer Japanese whisky distilleries across Japan than there are in Scotland. While that isn’t to say Japanese producers don’t make great use of imported peated barley – they do – it’s much easier to find a Japanese whisky that isn’t peaty, as opposed to one that is. If we’re talking archetypes here, consider the typical Japanese whisky to be less peated than that of Scotch. Many have been somewhat softened and restrained to work more closely with the Japanese palate. That’s not to say other countries aren’t being as meticulous when it comes to their whiskies, but there are a few things about Japanese whisky that has set production apart as an art form unto itself.įirst and foremost, Japanese whiskies, in general, have a great emphasis on balance. What’s So Different About Japanese Whiskies?ĭetail and craftsmanship are deeply embedded in Japanese culture, so it makes complete sense that Japanese whiskies would align with the same high standard. There are plenty of Japanese whiskies being produced now, and it pays – often quite literally – to be across the best, whether you consider yourself an avid collector or an indulgent sipper.

This is how Nikka entered the Japanese whisky scene.Īlthough Suntory and Nikka are now the two unflappable giants of Japanese whisky, many distilleries have popped up in all corners of Japan since then. When Masataka Taketsuru left Suntory over 10 years later, he and his wife Rita worked to established their own company by building the now legendary Yoichi distillery in Hokkaido. He used his learnings upon returning to Japan in 1923, teaming up with Shinjiro Torii, an industrialist who used his family fortune to build Japan’s first whisky distillery in Yamazaki just outside of Kyoto.Įxpressing the distinctive terroir of Japan through traditional Scottish techniques gave Yamazaki Distillery a singular purpose. In 1918, the ostensible father of Japanese whisky, Masataka Taketsuru left Japan to apprentice in Scotch whisky distilleries (Longmorn Distillery in Speyside and Hazelburn Distillery in Campbeltown). Why? What’s the difference between Scotland and Japan when it comes to producing whisky? And why do Japanese whiskies stand out amongst drams from the likes of Australia, Canada, Ireland, and America?Īfter all, Japanese whisky has essentially become known as remodelling of Scottish techniques. Production has been slowly bubbling in the country since the early 20th century, but the past few years have seen that tip over into dominance, to the point where “Japanese whisky shortage” has been cried by bartenders around the world. While Scotland still sits on a predominantly peated throne when it comes to whisky, it’s tough to deny the swiftness in which Japanese whisky has been positioned as a definitive evolution of the industry. The impact was immediate, representing a seismic shift in attention for both whisky enthusiasts and opportunistic investors.įrom Suntory Whisky To Now: A Brief History Of Japanese Whisky

This was the first time such an honour had gone to a Japanese whisky, and it was shockingly the first time the top 5 didn’t include a single Scotch. Why 2014? That was the year the authoritative Jim Murray’s Whisky Bible named Suntory’s Yamazaki Single Malt Sherry Cask 2013 the Best Whisky in the World. Since 2014, Japanese whisky has been on an even higher ascent than ever before, and there’s still a very long way to go. The phenomenal rise in both supply and demand of Japanese whisky has gripped the scene tighter than any trend has before, built off the back of initial hype and a fortuitous award, to become a force of consistency in an industry sometimes known for its fickleness. It’s not enough to say that Japanese distillers have well and truly taken over the whisky industry in the past few years.

Japanese whiskey brands