All about Japanese whisky

In just a few decades, Japanese whisky has established itself as one of the world’s leading spirits. Originally inspired by Scottish expertise, Japanese production has gradually developed its own identity, driven by historic distilleries, meticulous blending, and an ever-growing diversity of styles.

But how did this industry begin? How is Japanese whisky made, and what truly sets it apart from Scotch? Let’s explore its history, production methods, and main distinguishing features.

The fascinating history of Japanese whisky

The encounter between Japan and whisky dates back to the mid-19th century. In 1853, the American expedition led by Commodore Matthew Perry reached the Japanese coast, bringing with it whisky and other Western spirits. The following year, whisky was also among the diplomatic gifts presented to the Japanese authorities.

However, it would take several decades before Japan truly developed its own production.

The great history of Japanese whisky thus begins in the early 1920s, centered around two key figures: Shinjiro Torii and Masataka Taketsuru.

Taketsuru, from a family of sake producers, traveled to Scotland in 1918 to study chemistry and whisky production techniques. There, he deepened his knowledge at several distilleries before returning to Japan.

In 1923, Shinjiro Torii, founder of the Kotobukiya company (which would later become Suntory), decided to build a true malt whisky distillery in Japan. He then hired Masataka Taketsuru, who took part in designing the distillery and supervised the initial production work.

The Yamazaki distillery was thus established near Kyoto. Today, it is considered the first malt distillery in Japan.

In 1929, Kotobukiya launched its first whisky, before the Japanese industry gradually continued its development.

A few years later, in 1934, Taketsuru left the company and founded Dai Nippon Kaju in Yoichi, on the island of Hokkaido. This company would later be renamed Nikka Whisky in 1952.

Suntory and Nikka then became the two major historic players in Japanese whisky. Other distilleries and houses will gradually appear around them, significantly enriching the national landscape.

After a period of strong growth during the post-war decades, the Japanese market experienced a marked slowdown starting in the 1980s. Domestic consumption evolved, leading many distilleries to reduce their production.

However, from the 2000s onwards, Japanese whisky saw a spectacular resurgence of international interest. Awards won by several labels such as Yamazaki, Hibiki, Yoichi, and other distilleries helped firmly establish Japan among the great whisky nations.

This surge in demand also led to a scarcity of certain aged whiskies, as the stocks built up in previous decades were not always sufficient to immediately meet the global success of the sector.

The making of Japanese whisky

Japanese production has grown significantly from Scottish techniques, while gradually adopting its own practices.

It all starts with the grains. Malted barley plays a central role in many Japanese whiskies, especially Single Malts, but other grains can also be used in grain whiskies and certain blends.

Malted barley: one of the essential ingredients in whisky

After crushing and mashing, the grains produce a wort rich in fermentable sugars. This is then cooled and combined with yeast to trigger fermentation.

The fermented liquid obtained is then distilled. For malt whiskies, this step is generally carried out in copper stills. Their shape, size, and the way they are heated allow a single distillery to produce different spirit profiles.

Once distilled, the spirit must then undergo a long aging phase in casks.

Japanese producers notably use former Bourbon barrels, Sherry casks, or various types of oak. The famous Japanese Mizunara oak is also used by some houses and can contribute to particularly unique aromatic profiles.

Finally, blending plays a major role in the culture of Japanese whisky. Master blenders often have access to a wide variety of eaux-de-vie produced with different stills, grains, and casks in order to craft the desired final profile.

What is Japanese whisky today?

For a long time, the term "Japanese whisky" was not governed by a sufficiently precise definition within the industry. Some products marketed under this origin could therefore include whiskies distilled outside of Japan.

To clarify the situation, the Japan Spirits & Liqueurs Makers Association has established new professional standards.

To be able to use the designation Japanese Whisky under these rules, the product must notably use water sourced in Japan, be fermented and distilled on Japanese soil, and contain malted grains.

The spirit must also be aged for at least three years in Japan in wooden casks with a maximum capacity of 700 liters, then bottled in Japan at an alcoholic strength of at least 40%.

These standards were introduced in 2021 with a transition period allowing producers to gradually adapt their labeling.

Recognizing the flavors of Japanese whisky

There is not just one style of Japanese whisky. The aromatic profiles can vary greatly depending on the distillery, the type of whisky, the stills used, or the maturation casks.

However, several major aromatic families are regularly found.

• Fruity : apple, pear, peach, citrus, or ripe fruits may appear depending on the whiskies.
• Floral : some expressions feature delicate notes of flowers or fresh herbs.
• Smoky and peated : some Japanese whiskies develop smoky or peated profiles, sometimes very pronounced.
• Spicy and woody : vanilla, cinnamon, precious woods, ginger or mild spices can notably come from the influence of the different casks used.

Japanese whisky: a great diversity of styles

The differences between Japanese whisky and Scotch whisky

Japanese whisky owes part of its history to Scotch whisky, but both countries have gradually developed different production cultures.

Scotland first of all has a much older industry, structured around numerous independent distilleries that can buy or exchange whiskies among themselves, especially to create blends.

In Japan, the major producers have historically exchanged their whiskies much less. As a result, the houses have sought to produce a wide variety of profiles themselves in order to have enough components for their blends.

This is why a single Japanese distillery may use several types of stills, different heating methods, various levels of peat, or even a wide diversity of casks.

The Japanese climate is also a significant difference. Maturation conditions can vary greatly between regions, from the cool climate of Hokkaido to the warmer areas in the south of the archipelago.

Finally, some Japanese producers use Mizunara, an oak native to Japan that has become particularly associated with the image of certain whiskies from the country.

These differences do not mean that all Japanese whiskies share a common style. As in Scotland, the diversity between different distilleries and releases remains considerable.

How to taste Japanese whisky?

There are many ways to enjoy Japanese whisky, and none should be considered universally superior to the others.

Tasting neat naturally allows you to appreciate the whisky’s profile without dilution. However, a few drops of water can be added to alter the perception of alcohol and reveal certain aromas.

Whisky on the rocks is also very common, as is the Highball, a blend of whisky and sparkling water that is especially popular in Japan.

Two other traditional tasting methods can also be found:

Mizuwari involves diluting whisky with fresh water. The result is lighter and makes it particularly suitable to accompany a meal.

Oyuwari is based on the same principle but uses hot water. It offers a different tasting experience and can enhance certain aromatic notes.

Japanese whisky can be enjoyed in many ways

The great Japanese whisky houses

The modern history of Japanese whisky remains inseparable from Suntory and Nikka.

Suntory notably operates the Yamazaki and Hakushu distilleries and also produces the famous Hibiki blend. Nikka, for its part, owns the Yoichi and Miyagikyo distilleries and offers several styles of malt, grain, and blended whiskies.

Other players now contribute to the diversity of the Japanese landscape, such as Chichibu, Mars, and several more recent distilleries that have emerged over the past decades.

This increase in producers today greatly enriches the range of available styles, from delicate Single Malts to more peated expressions, as well as blends and grain whiskies.

If you would now like to discover these different profiles, explore our selection of Japanese whiskies, featuring a variety of styles chosen from the houses represented in our range.