Renowned for its high quality and complexity of flavors, Japanese whisky has earned a place among the most prestigious spirits in the world. Today, demand exceeds supply and enthusiasts around the globe are vying for bottles of the famous Japanese beverage.
So, what are the unique features of Japanese whisky ? Why is it so highly sought after ? Whether you are a connoisseur or a curious novice, let yourself be carried away by the fascinating history and production secrets of this iconic drink !
The fascinating history of Japanese whisky
The first encounter between whisky and Japan took place in 1853. American ships under the command of Matthew Calbraith Perry then docked in Tokyo Bay with whisky barrels in their holds, intended for the emperor as well as the population, to encourage new commercial exchanges.
Nevertheless, it was not initially successful, as the Japanese at that time had little appreciation for this new product and preferred local rice-based spirits.
The real history of Japanese whisky therefore begins in the 1920s, a period during which two visionaries laid the foundations of this new industry : Masataka Taketsuru and Shinjiro Torii.
Masataka Taketsuru is often recognized as the father of the whisky industry in Japan. A trained chemist, he was sent to Scotland from 1918 to 1921 to study various distilleries and acquire in-depth knowledge of the sector. Upon his return, he began working for the company Kotobukiya, which would become Suntory forty years later, under the direction of Shinjiro Torii.
In 1923, Taketsuru created for Shinjiro Torii the first Japanese distillery, Yamazaki. The goal was to produce a whisky inspired by Scottish tradition, while incorporating Japanese specificities. Although the beginnings were complex, the foundations of the whisky industry in Japan were now established.
In 1934, Taketsuru eventually left Kotobukiya and founded Dainipponkajū, which would be renamed Nikka in 1952.
Today, these two groups dominate whisky production in Japan. Suntory produces many famous brands such as Yamazaki, Hibiki, and Hakushu, while the Nikka range of whiskies is among the most renowned in the world.
However, between 1984 and 2008, Japanese whisky production declined due to factors such as the introduction of a new tax for producers, lower import tariffs, and a change in consumer tastes.
From 2009, after three decades of difficulties, Japanese whisky gradually regained its prestige, both nationally and internationally. Aged whiskies such as Hibiki, Yamazaki, and Yoichi won international awards during this period, significantly boosting sales.
Since 2016, the main market players have invested heavily to increase their production capacity. However, it remains difficult and expensive to obtain certain Japanese whiskies, especially those with an age statement.
Today, Japan is recognized as a world power in the whisky industry, and its spirits are highly appreciated by connoisseurs.
The production of Japanese whisky
Japan is renowned for producing some of the best whiskies in the world, a success largely due to the meticulous attention local distilleries pay to every stage of the production process.
From the selection of ingredients to maturation in oak barrels, every detail is carefully considered, with the aim of creating harmonious, refined, and elegant spirits.
Another key factor in the quality of Japanese whiskies is water. As the main component of whisky, water indeed plays a crucial role in its production. In Japan, distilleries are therefore often located near sources of exceptionally high-quality water.
Distillation is also a decisive element in understanding Japanese whiskies. The process is largely inspired by Scottish methods, with some local specificities. It all begins with the milling and mashing of malted barley or other grains (corn, rye, etc.).
Malted barley: the basic ingredient of whisky
This mixture is then heated to create a porridge called "mash". The mash is then cooled and mixed with yeast to initiate fermentation, a stage that can last from two to five days depending on the distillery.
The fermented liquid (then similar to a kind of beer) is then distilled in copper stills, usually twice, to obtain a pure and concentrated alcohol. This spirit is then aged in oak barrels for several years.
The barrels used, often old and previously used for other spirits such as bourbon or sherry, impart unique flavors to Japanese whisky.
After this long aging process, the final blending takes place to create the finished product, ensuring unparalleled depth and complexity of flavors.
Recognizing the distinctive flavors of Japanese whisky
Although strongly inspired by Scottish expertise, Japanese whisky has developed its own styles, always characterized by the pursuit of finesse and precision. Here are some of the aromas you will find when tasting Japanese whiskies.
- Fruity: many Japanese whiskies display fruity notes such as apple, pear, peach, or even plum.
- Floral: subtle aromas of cherry blossom or jasmine can sometimes be detected.
- Smoky: some Japanese whiskies have a slight smoky touch, reminiscent of the peat sometimes used in the recipes.*
- Spicy: notes of vanilla, cinnamon, ginger, or cardamom add extra complexity. These notes come from aging in oak barrels.
Japanese whisky: between refinement and precision
The differences between Japanese whisky and Scotch whisky
Although Japanese whisky has been and continues to be influenced by Scotch whisky, several characteristics set it apart.
Moreover, Japan imports the vast majority of its barley from Scotland while most of the barley used in Scotland comes from Germany, Poland, or the United States. Indeed, local barley production does not meet all production needs !
Water is also a key factor that will differentiate the taste of a whisky. Japanese and Scottish terroirs are very diverse in nature, which will inevitably impact the final taste of the whiskies produced !
The Japanese climate, with its hot and humid summers and cold, dry winters, also plays a crucial role in the aging process, affecting the aromatic profile of the whisky.
In terms of style, it is also rarer for a Japanese whisky to be peated compared to its Scottish counterpart.
Finally, the majority of Scotch whiskies are produced thanks to exchanges and blending between different distilleries. In Japan, the isolation of production sites and the small number of existing distilleries have led them to produce their recipes mostly independently.
How to taste Japanese whisky?
There are a multitude of ways to enjoy Japanese whisky, each offering a unique experience. The Japanese, known for their purism, prefer to drink their whisky “ straight ”, that is, undiluted, neat, and without ice. This method allows you to fully savor the complex aromas and flavors of the whisky.
However, you can also enjoy your whisky with ice (be careful not to dilute it too much !), or even mixed with a splash of water to soften the alcohol. Two traditional Japanese methods stand out in particular: mizuwari and oyuwari.
Mizuwari consists of mixing whisky with fresh still water, a common practice that softens the taste and makes the drink lighter.
Oyuwari, on the other hand, is the mixing of whisky with hot water, offering a comforting experience that enhances the flavors. Unlike the Scottish hot toddy, oyuwari contains no sweeteners, herbs, or spices, allowing the whisky to remain the main protagonist.
Japanese whisky can be enjoyed in many ways
Whether you prefer your whisky neat, on the rocks, or mixed with water, the important thing is to take the time to appreciate it in the right conditions. So savor it slowly, explore the different layers of flavor, and let yourself be transported by the richness and complexity of each sip !
Nikka : among the best Japanese whiskies
Japanese whisky builds its global reputation around two major brands: Suntory and Nikka, each with its own distilleries. While both groups offer excellent spirits, La Cave Éclairée has chosen to focus on Nikka whiskies, which stand out for their quality and delicious balance.
Nikka is indeed a must-have in the world of Japanese whiskies. The brand offers exceptional whiskies such as Yoichi, Tailored, Coffey Grain, Coffey Malt, etc.
You are now a true connoisseur of Japanese whisky ! As you will have understood, while each Japanese whisky has its own signature, they all share two common characteristics: creativity and meticulousness. While drawing inspiration from Scottish traditions, the Japanese have added their own unique expertise, creating some of the world's finest whiskies.
To discover these wonders, visit our website lacave-eclairee.fr, where you can purchase a refined selection of whiskies. Whether you are looking for a perfect gift or a new discovery for your personal collection, let yourself be seduced by the finesse and complexity of Japanese whiskies. Cheers!
