A few of the finest whisky on the planet doesn’t come from Scotland.
The primary time I had heard of Japanese whisky was over a decade in the past whereas on trip in Texas nursing a day Outdated Customary and scrapping with the chatty bartender about American versus Celtic whiskies. He received busy with one thing and disappeared for a bit then introduced his return by sliding a brand new glass my method with a giant smile on his face. “Do this.”
For a very long time, Scotch was the usual. It had the historical past, the local weather, the craftsmanship. When you wished to drink the most effective, you drank Scotch. Then one thing modified. Not in a single day, however steadily. Japan began making whisky that would compete—and win.
In 2001, a Japanese whisky beat out the world in a blind style check by Whisky Journal, taking their high prize. Since then, distilleries like Suntory and Nikka have turn out to be family names to whisky followers all over the place. Their bottles now frequently place on the high of competitions from San Francisco to Glasgow. The previous assumptions about who made the most effective not held.
However this didn’t come out of nowhere.
What Units Japanese Whisky Aside
Japanese whisky began as a devoted reproduction of Scotch. The strategies, components, and even the spelling of “whisky” have been carried over from Scotland. Early distillers studied in Scottish distilleries, used pot stills, and in some circumstances imported barley and tools instantly from the supply. So on paper, Japanese whisky and Scotch look very related.
However over time, Japanese whisky developed its personal identification.
The local weather in Japan is extra variable—humid summers, chilly winters—which ends up in a extra dynamic growing older course of. Japanese spring water, typically sourced from mountains or pure springs, brings a softness and readability to the whisky’s texture.
Mizunara oak, native to Japan, is one other hallmark. It’s troublesome to work with and takes many years to mature, but it surely contributes unmistakable flavors: sandalwood, incense, and delicate spice.
The method to mixing is totally different too. Whereas Scotch blends typically mix whiskies from numerous corporations, Japanese distilleries sometimes produce all kinds of types in-house to mix internally. That enables for a extra managed, nuanced last product.
When it comes to style, Japanese whisky is mostly extra restrained. The place some (however not all, a typical false impression) Scotch whiskies lean heavy on peat, brine, or sherry richness, Japanese expressions are inclined to purpose for delicacy and element. You would possibly discover floral notes like cherry blossom or iris, inexperienced apple, honey, or a contact of white pepper. Peat is used, however with a lighter hand. It typically feels quieter on the palate—much less about hitting you with one robust taste and extra about evolving layers.
It’s not merely Scotch made some place else like “glowing wine” not from Champagne, France. It’s whisky made with a special perspective.
How It Began
The roots of Japanese whisky return to Shinjiro Torii, a pharmaceutical wholesaler who opened a wine store in Osaka in 1899. He finally shifted to home spirits, and in 1923 he based Kotobukiya—which might turn out to be Suntory—and opened Japan’s first whisky distillery in Yamazaki.
Torii had assist. Masataka Taketsuru, a younger chemist, traveled to Scotland in 1918 to review chemistry and study the craft of whisky-making firsthand. He apprenticed at distilleries throughout areas like Speyside and Campbeltown, taking detailed notes alongside the way in which. When he returned to Japan, he partnered with Torii and helped launch Suntory’s first whisky in 1924. A decade later, Taketsuru left to open his personal distillery, Yoichi, in Hokkaido—a spot he selected as a result of its climate reminded him of Scotland.
Immediately, Suntory and Nikka are the 2 giants of Japanese whisky, and it began with these two males.
Distilleries to Know
Simply because the whisky areas of Scotland produce dramatically totally different taste profiles on account of native situations and pure sources, Japanese whiskies profit from the precise environments of their distilleries.
Take Yamazaki. The distillery sits simply exterior Kyoto, surrounded by forests and spring water. Torii believed good water made good whisky, and Yamazaki is thought for its comfortable, clear minerality. They use a wide range of nonetheless shapes to create whiskies with totally different profiles, they usually age a lot of their expressions within the beforehand talked about Mizunara oak giving it a particular taste.
Then there’s Hakushu, launched in 1973 within the Japanese Alps. The excessive altitude and funky local weather give its whisky a freshness and lightweight smoke that stands out. Hakushu and Yamazaki whiskies are sometimes blended into Suntory’s award-winning Hibiki line.
Over at Nikka, Yoichi stays fiercely conventional. They nonetheless use coal-fired pot stills—a way nearly totally deserted elsewhere—as a result of it provides a daring, smoky character. Miyagikyo, Nikka’s second distillery, opened in 1969 in a lush valley exterior Sendai. It produces a softer, fruitier whisky that balances Yoichi’s depth.
A youthful distillery, Chichibu, based in 2004 and operational by ’08, has rapidly gained consideration worldwide. With small-scale manufacturing and a hands-on method, its whiskies are already extremely collectible.
A Word on Shortage
The elevated status of Japanese whisky has positioned it in excessive demand, and most of the bottles that have been as soon as inexpensive and out there have turn out to be exhausting to seek out. Some age-statement expressions, like Hakushu 12 or Yamazaki 12, have been even pulled from manufacturing for just a few years as a result of there simply wasn’t sufficient mature whisky to bottle. Some are again now, however costs have risen. Hakushu 12 returned to cabinets in restricted releases beginning in 2021, however availability continues to be tight.
When you’re simply getting began, search for non-age-statement expressions like Suntory Toki, Hibiki Japanese Concord, Nikka Days, or Nikka From the Barrel. These are simpler to seek out and nonetheless supply an awesome introduction to the type.
The place to Begin
Listed below are just a few suggestions if you happen to’re new to Japanese whisky:
Hibiki Japanese Concord
Created to hold on the Hibiki line after aged expressions just like the 17 and 21 turned more durable to supply, Concord is a mix from Suntory’s three distilleries designed for steadiness and magnificence. It’s easy, floral, and approachable, with notes of orange, chocolate, mild oak, and a contact of smoke. Nice neat or in a highball. Normally $80–$110.
Nikka From the Barrel
A mix with depth and spice. Daring, fruity, and warming. Search for notes like clove, cherry, and toffee. Extensively out there, normally round $80–100.
Nikka Coffey Grain
Made in conventional Coffey stills. Sweeter and smoother, nearly bourbon-like. Count on flavors of vanilla, tropical fruit, and caramel. Round $55–90.
What’s a Coffey Nonetheless?
A Coffey nonetheless (pronounced “espresso”) is a kind of steady nonetheless invented within the 1830s by Aeneas Coffey. In contrast to conventional pot stills, which work in batches, a Coffey nonetheless can distill repeatedly, producing a cleaner, softer spirit. That makes it perfect for delicate, candy grain whiskies.
Whereas some Scotch distillers nonetheless use Coffey stills for grain whisky utilized in blends, most single malts depend on pot stills for his or her fuller taste. Within the US, trendy column stills have developed from the Coffey design, however they’re constructed for quantity, not nuance. Nikka is likely one of the solely distillers on the planet that makes use of conventional Coffey stills to create whiskies which might be bottled and celebrated on their very own—like Nikka Coffey Grain and Nikka Coffey Malt. These supply a easy, nearly bourbon-like expertise with distinct notes of vanilla and caramel.
Suntory Toki
Mild, easy-drinking, and inexpensive. Nice for highballs. Mushy hints of apple, basil, and honey. Usually beneath $50.
Hakushu 12 (if you will discover it)
Recent, flippantly peated, and sophisticated. You would possibly style pear, mint, and faint smoke. Normally $160 and up.
Yamazaki 12 (if you will discover it)
Mushy and layered with fruit, oak, and spice. Notes of cinnamon. Usually $160+, relying on demand.
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