Japanese whisky has become a worldwide reference in the field of high-end spirits. For several decades, Japanese distilleries have made a name for themselves thanks to their unique know-how and their ability to create whiskies of great complexity and subtlety. We will explore the world of Japanese whisky, its history, its production, its particularities and the reasons for its success.
Japanese whisky has a relatively recent history compared to Scotch or Irish whisky. The first distilleries were created in the 1920s, after Japanese were trained in Scotland to learn whisky making. Since then, Japanese whisky has grown steadily, with an ever-increasing global demand.
The production of Japanese whisky follows the same steps as the production of Scotch whisky. Japanese distilleries use malted barley imported from Scotland, along with pure water and special yeasts to ferment the mash. The distillation is then done in copper stills and the whisky is aged in American or European oak barrels.
Japanese whisky is distinguished by its aromatic subtlety, balance and smoothness. Japanese whiskies are often less peaty than Scotch whiskies, which gives them a different flavor profile. They are also known for their complexity, finesse and refinement.
There are several renowned whisky distilleries in Japan today, including Yamazaki, Nikka, Yoichi, Hakushu and Chichibu. Each distillery has its own approach to whisky production and produces unique and interesting expressions.
In summary, Japanese whisky is a premium spirit that is increasingly appreciated for its exceptional quality and aromatic complexity. Japanese distilleries have developed their own style of whisky, which is distinguished by its subtlety, balance and smoothness. If you are a whisky lover, it is certainly worth exploring this fascinating world.
Here are some names of famous Japanese whiskies:
- Yamazaki Single Malt 12 YO: produced by the Yamazaki distillery, this whisky is considered to be one of the best Japanese whiskies. It is aged for 12 years in American oak barrels, which gives it notes of vanilla and caramel, as well as a slightly spicy finish.
- Nikka Yoichi Single Malt: produced by the Nikka distillery, this whisky is aged in American white oak barrels and Spanish sherry. It has notes of ripe fruit, dark chocolate and smoke.
- Hakushu Single Malt 12 YO: produced by the Hakushu distillery, this whisky is aged for 12 years in American and European oak barrels. It has notes of green fruits, mint and light smoke.
- Hibiki Harmony: produced by the Suntory distillery, this whisky is a blend of several malt and grain whiskies. It has notes of honey, pear and vanilla, as well as a slightly spicy finish.
- Chichibu The Floor Malted: produced by the Chichibu distillery, this whisky is made from malted barley, which gives it notes of toasted cereals and tropical fruits.
There are of course other high quality Japanese whiskies to discover, but these examples give an idea of the types of flavours and aromas that can be found in Japanese whisky.
