Renowned for its high quality and complexity of flavors, Japanese whisky has secured a prominent place among the most prestigious spirits in the world. Today, demand exceeds supply, and enthusiasts worldwide are clamoring for bottles of the famous Japanese beverage.
So, what are the characteristics of Japanese whisky ? Why is it so highly sought after ? Whether you are a connoisseur or a curious novice, let yourself be captivated 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 barrels of whiskey in their holds intended for the emperor but also for the population to promote new trade exchanges.
However, success was not achieved at that time, as the Japanese did not appreciate this new product and preferred local rice-based alcohols.
The real history of Japanese whiskey therefore begins from 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 whiskey industry in Japan.Trained as a chemist, he was sent to Scotland from 1918 to 1921 to study various distilleries and gain in-depth knowledge of the industry. Upon his return, he began working for the company Kotobukiya, which would become Suntory forty years later, under the leadership 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 specifics. Although the beginnings were complex, the foundations of the whisky industry in Japan were now laid.
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 producing many famous brands like Yamazaki, Hibiki, and Hakushu, while the range of Nikka whiskies is among the most renowned in the world.
However, between 1984 and 2008, the production of Japanese whisky declined due to factors such as the introduction of a new tax for producers, the reduction of import tariffs, and a change in consumer tastes.
Starting from 2009, after three decades of difficulties, Japanese whisky gradually regained its prestige, both nationally and internationally.Aged whiskies like Hibiki, Yamazaki, and Yoichi win 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 costly to obtain certain Japanese whiskies, especially those with an age statement.
Today, Japan is recognized as a global powerhouse 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 each step of the production process.
From the selection of ingredients to maturation in oak barrels, every detail is indeed 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 crucial element in understanding Japanese whiskies. The process is greatly 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 step that can last from two to five days depending on the distilleries.
The fermented liquid (then equivalent to a type of beer) is then distilled in copper stills, usually twice, to obtain a pure and concentrated alcohol. This brandy is then aged in oak barrels for several years.
The barrels used, often old and having been used for other spirits like bourbon or sherry, impart unique flavors to Japanese whisky.
After this long aging process, the final blending takes place to create the definitive product, ensuring unmatched depth and complexity of flavors.
Recognize the distinctive flavors of Japanese whisky
Although heavily 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 feature fruity notes such as apple, pear, peach, or 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.
The Japanese whisky: between precision, 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 distinguish it.
Furthermore, Japan predominantly imports its barley from Scotland while the majority of the barley used in Scotland comes from Germany, Poland, or the United States. Indeed, local barley production does not meet the entire production needs !
Water is also a key factor that will differentiate the taste of a whisky. The Japanese and Scottish terroirs being very diverse in nature, this will inevitably impact the final taste of the whiskies produced !
The Japanese climate, with its hot and humid summers and cold and dry winters, also plays a crucial role in the aging process, affecting the aromatic profile of the whisky.
From a style perspective, it is also rarer for a Japanese whisky to be peated compared to its Scottish counterpart.
Finally, the majority of Scottish whiskies are obtained through exchanges and blends between different distilleries. In Japan, the isolation of production sites and the few existing distilleries have led them to produce their recipes very independently.
How to taste Japanese whisky?
There are many ways to taste Japanese whisky, each offering a unique experience.The Japanese, known for their purism, prefer to drink their whisky " straight ", meaning undiluted, pure, and without ice. This method allows for fully savoring the complex aromas and flavors of the whisky.
However, you can also enjoy your whisky with ice cubes (be careful not to dilute it too much !), or even cut with a splash of water to soften the alcohol. Two traditional Japanese methods stand out in particular: mizuwari and oyuwari.
Mizuwari involves mixing whisky with fresh still water, a common practice that softens the taste and makes the drink lighter.
The oyuwari, on the other hand, is the mixture of whisky with hot water, offering a comforting experience that enhances the flavors. Unlike the Scottish hot toddy, the oyuwari contains no sweeteners, herbs, or spices, allowing the whisky to remain the main protagonist.
Japanese whisky can be enjoyed in multiple forms
Whether you prefer your whisky neat, on the rocks, or mixed with water, the important thing is to take the time to enjoy it under the right conditions.So, savor it slowly, explore the different layers of flavors, 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. Although both groups offer excellent spirits,
Nikka is indeed a must in the landscape of Japanese whiskies.The brand offers exceptional whiskies such as Yoichi, Tailored, Coffey Grain, Coffey Malt, etc.
You are now a connoisseur of Japanese whisky ! As you may have understood, while each Japanese whisky has its own signature, they all share two common characteristics: creativity and meticulousness. Drawing inspiration from Scottish traditions, the Japanese have added their unique expertise, creating some of the world's finest whiskies.
To discover these wonders, visit our site lacave-eclairee.fr, where you can purchase a refined selection of whiskies.Whether you are looking for the perfect gift or a new discovery for your personal collection, let yourself be captivated by the finesse and complexity of Japanese whiskies. Cheers!
