To say that the whisk(e)y world is confusing is a massive understatement. You shouldn’t simply say you’re a “fan of whiskey.” That is, unless you have no preference whatsoever and you’ll drink anything. This is because there are so many different types of whiskey. There’s bourbon whiskey, single malt Scotch whisky, Irish whiskey (only American, Irish, and Mexican whiskey use the ‘e’), rye whiskey, American single malt whiskey, Canadian whiskey, Japanese whisky, and whisk(e)ys from all over the world, from Cape Town to Taiwan. And while I could write an article detailing the differences (and similarities) between all of the whiskeys of the world, today is all about Japanese whisky.
If you’re new to whiskey, there’s a chance you’ve never tried Japanese whisky. It’s not surprising. I’ve been writing about alcohol for almost twenty years, and I sipped a lot of other whiskey styles long before I tried my first Japanese whisky.
But if you’re already a Scotch whisky fan and have never tried Japanese whisky, you’re doing yourself a disservice. That’s because you might be confused to learn that single malt Scotch whisky and Japanese whisky are so similar and their histories are linked together, like their ingredients and flavor profiles.
What is Japanese whisky?
Like bourbon in the US and Scotch whisky in Scotland, Japanese whisky is first and foremost based on geography. As you’ve probably guessed, it can only be produced in Japan. But there’s so much more to this whisky style than simply where it’s from.
Heavily inspired by Scotch whisky, Japanese whisky is most often made with a mash bill of malted barley (like single malt whisky) and aged similarly in wooden barrels. This includes ex-bourbon American white oak barrels, ex-sherry casks, and most often Japanese Mizunara oak barrels. While it has similarities to Scotch whisky thanks to its history and the process used to make it, Japanese whisky has subtle differences in aroma, flavor, and aging.
What is its history?
While public records show whisky being produced in Scotland as early as the 15th century, Japanese whisky is fairly young in comparison, with a little more than a century of production. It all began with a man named Masataka Taketsuru.
In 1918, Taketsuru moved to Scotland from Japan to attend the University of Glasgow, where he studied organic chemistry. He apprenticed at a handful of Scotch whisky distilleries for the following years, learning the ins and outs of the whisky-making process.
A few years later, he returned to Japan. His first job was at Kotobukiya, which would later be renamed Suntory. In 1923, he partnered with Yamazaki Distillery founder Shinjiro Torii before eventually founding what is now the Nikka Distillery. In the decades since, although heavily influenced by Scotch whisky, Japanese whisky has become a style all its own, known for its balanced, complex, memorable flavor profile.
How is it made?
You probably won’t be surprised to learn that the process used to make Japanese whisky is very similar to that used to make Scotch whisky. Like Scotch whisky, it begins with the malting of barley. The next step is mashing, then distilling in pot stills. After distillation, it’s matured in oak barrels—either European oak, American oak, or Mizunara oak. Like Scotch whisky, some Japanese whisky is also finished in other barrels.
What does it taste like?
Like with Scotch whisky, you can’t just say, “Japanese whisky tastes like this.” There are a lot of factors that can change the aroma and flavor.
In general, Japanese whisky is known for its delicate, multi-layered profile featuring things like orchard fruits, vanilla, candied oranges, dried fruits, and floral notes.
Similar to Scotch whisky from Islay (and a few other distilleries), there are also some peated, smoky Japanese whiskies. Also, whiskies matured in Mizunara barrels tend to have additional aromas and flavors like fresh leather, woody flavors, and gentle spices.
Some of the best expressions to try
Now that you’ve learned a bit about Japanese whisky, its history, and what it tastes like, it’s time to find a few bottles to add to (or start) your collection. Lucky for you, a handful of notable Japanese whiskies are available at most liquor stores and are just waiting to be added to your home bar cart. These included blended whiskies like Nikka From The Barrel, Hibiki Japanese Harmony, and Suntory Toki, and single malt whiskies like Yamazaki 12-Year-old and Hakushu 12-year-old.
Bottom line
If you haven’t tried Japanese whisky, I suggest you start with one bottle. Sip it neat like it deserves and embrace the various aromas, flavors, and history. I’m positive that (especially if you’re a fan of single malt whisky) you’ll enjoy it and want to add more bottles to your collection. Like with any whisky, sip it slowly on a cool night and just relax and watch the world go by for a few minutes.
