Japanese Whisky and its Rise in a New Era

"Japanese whisky has officially been recognized as superior to Scotch," Eleanor Dye wrote in the Daily Mail. Last August, industry experts gathered at the Pot Still bar in Glasgow for a landmark tasting organized by the beverage company Fever-Tree.

The results of the test "stunned all Scots" as Japan unexpectedly won, receiving more votes in three out of five categories. Among the winning bottles, Yamazaki Distiller's Reserve beat Scotland's Caol Ila 12 Year Old to take the top spot in the single malt category under £100.

Jack Rear, writing in The Telegraph, noted that this event comes at a "fragile" time for the dominance of Scotch whisky. The Japanese whisky industry, which previously served primarily the domestic market, is expanding rapidly and is projected to reach a value of £7.2 billion by 2032.

The industry's turning point began in 2001, when Nikka's Yoichi 10 Year Old whisky was honored with Whisky Magazine's "Best of the Best" award. Since then, interest in Japanese whisky has exploded, with many rare bottles auctioned for hundreds of thousands of pounds. House of Suntory has also consistently introduced popular blended whisky lines to reach this market.

The Japanese whisky industry was established following businessman Masataka Taketsuru's "study trip to Scottish distilleries" in 1918. After returning to Japan, he took on whisky production for Suntory before establishing his own brand, Nikka Whisky, in 1934.

While Irish, Scottish, and Canadian whisky production standards are very strict, Japanese producers were previously somewhat more "relaxed." Some brands even imported whisky from other countries, then bottled it in Japan and labeled it "Japanese whisky." However, in 2021, Japanese producers collectively established a voluntary set of regulations: Japanese whisky must now be fermented, distilled, and aged for at least three years, using only malt grains, and all bottling stages must take place in Japan.

Although Japanese whisky was initially influenced by Scotch whisky, Jonathan Hatchman writes in The Independent, over the past century it has evolved into a distinct and unique style. Japan is now known for its blended whiskies, offering subtle layers of flavor and emphasizing "lightness and balance" rather than strong, robust tastes.

Here are some high-quality Japanese whisky bottles worth trying:

1. Nikka Days
   With its delicate aroma and smooth taste, this blended whisky is described as "easy to drink" and perfect for beginners. It can be enjoyed neat or mixed with soda in a 1:2 ratio to create a refreshing "Highball".
2. Suntory Whisky Hibiki
   This blended whisky boasts a "complex and delicate" aroma, crafted from at least 10 malt and grain whiskies from three distilleries. Aged in five different types of casks, its "light bitterness" is balanced with sweet vanilla and honey notes.
3. Togouchi Premium Blended Japanese Whiskey
   A blend of Scottish malt and Canadian grain, this whisky is aged in an abandoned railway tunnel at the Chugoku distillery in Togouchi. It has a "gentle smoky aroma of salted caramel" and offers a "smooth and savory" finish.
4. Matsui Mizunara Single Malt
   Aged in rare Mizunara casks, this single malt whisky boasts a "fresh and floral aroma," with a hint of spiciness and an "elegant" finish with a subtle coconut note.

This article has been translated from The Week .