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What country do you associate whiskey with? The majority will answer this question: with Ireland or Scotland. However, few people know that whiskey is also made in Japan.
There are currently about 20 companies in Japan making this drink, but the two most famous and most widely available are Suntory and Nikka. Both distilleries produce blended, grain and single malt whiskies.
whiskey cocktails
The History of Whiskey in Japan
Since the alcohol we are considering is a rather young drink, it does not yet have its own special history or legend of creation. Everything is much more prosaic.
Initially, it was planned to create an exact copy of Scotch tape, but due to certain climatic factors and the quality of Japan’s raw materials, it turned out to be its own unique product.
In 1917, the head of the alcohol company Settsu Shuzou decided to engage in the production of whiskey. To do this, he needed to learn from more experienced and developed countries in this direction. In 1919, he sent the son of a local sake maker, Masataka Taketsuru, to Scotland.
Masataka worked for two years at renowned Scottish distilleries Hazelburn and Longmorn and studied chemistry at the local university. In 1921, when he returned home with new knowledge, Settsu Shuzou did not dare to realize his idea.
Big ambitions and plans were realized in another company – Kotobukiya, which was later renamed Suntory. Its leader, Shinjiro Tori, built the first distillery in the city of Yamazaki in 1923, and in 1929 the first Japanese whiskey Suntory Shirofuda was released.
In 1934, Masataka Taketsuru quit his job and founded his own company, Dainipponkaju (today known as Nikka). The production was located near Hokkaido.
And only after the Second World War, Japanese whiskey began to actively develop, and in the 60s the whole world learned about it. No matter how strange it sounds, but Japanese whiskey is the fifth type of whiskey in the world, of course, after Scotch, Irish, bourbon and Canadian drink.
10 popular brands of Japanese whiskey
If the Japanese market is divided by percentage, then approximately 70% of whiskey is produced by Suntory, Nikka – 15%, and the remaining 15% is shared by smaller companies.
«Yamazaki» Distiller’s Reserve, 43% (Suntory)
Soft single malt whiskey aged in Minzunara wine and oak barrels.
Whiskey has a deep taste with subtle notes of raspberry, white peach, spices, candied fruit, red currant and light hints of coconut.
Yamazaki is not only No.1 among the Japanese, but is also popular in 35 countries around the world. It is best to use it in its pure form.
Suntory «Royal», 43% (Suntory)
Blended premium whiskey, which is aged in oak barrels and has a fairly balanced taste with light peaty notes.
It is recommended to drink neat or with water as a digestif, but can also be served as an aperitif.
«Hakushu» Distiller’s Reserve, 43% (Suntory)
The single malt whiskey is aged in white American oak barrels.
It has light aromas of yuzu, citrus fruits (grapefruit and lemon) and thyme.
In the bouquet of aromas there is a subtle smell of cucumber, mint, young herbs and you can catch the fine line between pine needles and ripe melon.
«Hibiki» Japanese Harmony, 43% (Suntory)
A special type of blended whiskey, where various single malt brands have been combined, which have been aged in different types of barrels.
The Japanese themselves consider it the standard of “the art of Japanese whiskey.”
The flavor symphony has a rather dry taste with deep notes of honey, pear, raisins and cinnamon, and complex combinations with hints of malt, peat smoke, pepper, white chocolate, oak and orange peel are revealed in the aftertaste.
This brand is best used in its pure form or with the addition of water, soda, ice. But it’s also good for mixing in cocktails.
«Nikka» Blended, 40% (Nikka)
Blended malt with a beautiful golden color, aged in ex-sherry and bourbon casks.
Pretty balanced taste with a rich fruity aroma.
The bouquet of flavors plays with different shades: pear, orange, roasted grain, honey, lemon peel, almond and light notes of spices, licorice and oak.
Can be used as an aperitif or digestif.
«Miyagikyo», 45% (Nikka)
The single malt whiskey is aged in oak barrels.
The drink has an incredible taste with light notes of fruits, cocoa, nuts (almonds and cashews), mint and incense.
Whiskey is best enjoyed neat, but also pairs well with fruit and cigars.
«Taketsuru», 43% (Nikka)
Made from a blend of several malt whiskeys that have been aged for 10 years in oak and sherry casks.
The drink is quite fresh and light with an incredible fruity taste and characteristic smoky notes.
It is recommended to use in pure form or with the addition of water as an aperitif or digestif.
«Tokinoka», 40% (Eigashima Shuzo)
Whiskey blend is a perfectly balanced blend of grain (25%) and single malt (75%) distillates, aged in various types of barrels.
In the flavor notes, you can feel the taste of fruits, oak, honey, dried fruits (figs, dates, prunes), vanilla and caramel.
«SS» Excellent Mild Blend, 43% (Sapporo)
Blended whiskey is aged in oak barrels and endowed with a pronounced sweet woody flavor with hints of fresh fruit and heather.
The aroma reveals notes of vanilla, pear, burnt oak, malt and fresh oil.
This is an excellent digestif that can be consumed neat or with ice.
Ginkgo, Blended Malt Japanese Whisky, 46% (Ginkgo)
Blended from single malt whiskey, it was created by Ichiro Akuto, a renowned single cask whiskey maker at the Hanyu distillery.
Ginkgo is a 150 million year old tree with healing properties.
Ginkgo is unusual in that it is blended from the best whiskey factories in Japan, which is quite common in Scotland, but is rare in the Land of the Rising Sun.
It can be said that Gingko represents the true taste of Japan.
How to drink Japanese whiskey
The Japanese are very fond of whiskey and, on a per capita basis, drink more of this drink than the Americans and the British.
Japanese whiskey is drunk in the same way as scotch:
In its pure form
With ice or water
As part of cocktails
But the Japanese very often dilute this drink with water in a ratio of 1:4, and sometimes 1:6.
Interesting fact! The Japanese drink more whiskey than their national sake.
Japanese whiskey goes well with local cuisine – rolls, sushi and fish. And varieties that have a pronounced smoky flavor are most often served with cheese, ham or meat.
popular whiskey brands
Relevance: 30.11.2017
Tags: Whiskey and bourbon, Whiskey brands, Japanese whiskey