Japanese Whisky
Japan did not have a commercial whisky distillery until 1923, when Shinjiro Torii opened Suntory outside of Kyoto. Suntory’s first distiller was Masataka Taketsuru, a Scotch whisky enthusiast and engineer who learned the art of whisky-making in Scotland. Japanese whisky is thus made in the Scotch style, with a focus on malted barley; expressions are bottled as both blends and single malts, with many distilleries today using traditional pot stills and importing peat and barley from Scotland. Despite its Scottish roots, Japanese whisky has increasingly distinguished itself in quality and style. Because the Japanese whisky industry is vertically integrated, blends are almost always created in-house from one producer’s stocks. The unique flavors of Japanese whisky are often attributed to long fermentation times and unique yeast strains, which are used to create a crystal clear wort prior to distillation. The turn of the century growth in the popularity of whisky, and in single malts in particular, has led to a global explosion in the demand for Japanese whisky.
Top Japanese Whisky Posts:
A Visit to Suntory’s Yamazaki Distillery
5 Whiskies from Japan’s Nikka Distillery
Kaiyo Japanese Mizunara Oak Whisky
Suntory Whisky Toki
Talking Toki with Suntory Master Blender Shinji Fukuyo
Master distillers get all the press, but their work is basically done before a whisky ever goes into the barrel. When it comes to putting out a finished product, the master blender rolls up his ...
While The Yamazaki and Hukushu distilleries are Suntory’s best-known operations, it actually runs a third called The Chita. Officially known as The SunGrain Chita Distillery, it’s Suntory’s youngest distillery, in operation since 1972. You won’t ...
Let’s face it. Japan is a fascinating place, and so, too, Japanese whisky. As the popularity of the latter continues to skyrocket, more and more books on the subject are hitting the shelves (as evidence, ...
In Japan, anything with a name like “Super Rare Old” is considered “old man whiskey.” That’s definitely what “Super Nikka,” as it’s known colloquially, is, though not in the same way that many austere whiskeys ...
Nikka’s Whisky from the Barrel has been a global sensation since it was introduced over 30 years ago — with one problem: It hasn’t been available in the U.S. Until now. At long last, this ...
Should a whisky fan make the lengthy trek across the Pacific in search of the secrets of Japanese distilling, one would be wise to start at the source. That’s what I did anyway, on a ...
As with each of DC’s past three WhiskyFests, everyone in the room looked like they could use a few drinks. Thankfully, there was no shortage of unique whiskey options, from Knob Creek Single Barrel samples ...
Not many bars can throw their own whiskey festival, but when a bar happens to have the largest selection of whiskey in the Western Hemisphere, it becomes an ideal setting. Jack Rose Dining Saloon in ...
Hey, look who’s not breaking his foot this year! Last year’s Whiskies of the World Expo was cut extremely short for me, but this year, safety was the name of the game. (Reminder: Don’t text ...
Ohishi made a splash in 2016 when it arrived in the U.S. after over 140 years of producing rice-based whisky. We reviewed its inaugural offerings at the time. Today we turn our attention to three ...
