Japanese whisky has gained immense popularity in recent years, capturing the hearts of whisky enthusiasts around the globe. 2015 was a particular moment in history that changed it forever. This was the year that the reputable whisky critic Jim Murray named the top Japanese whisky Yamazaki Single Malt Sherry Cask 2013 as the world’s best, with no Scotch whiskies making it to the top five.
Whisky from Japan had been slowly creeping up the ladder for years, but it was this defining moment that truly altered its international reception and recognition. Known for its unique flavours, craftsmanship, and meticulous production methods, Japanese whisky stands apart from its Scottish counterparts, as well as other popular whiskies around the globe.
What is Japanese Whisky?
Compared to other kinds, Japanese whisky is relatively young. Construction of Japan’s first whisky distillery began in Shimamoto, Osaka Prefecture, in 1923, with the first single malt released in 1929 under the Suntory Shirofuda label. Japanese whisky as a domestic craft traces back to Masataka Taketsuru, a Hiroshima-born chemist who learned the distilling trade through apprenticeships in Speyside and Campbeltown. On his return to Japan, he partnered with wine importer Shinjiro Torii — founder of Kotobukiya, the company that would become Suntory — to build Yamazaki, the country’s first malt whisky distillery.
After 11 years, Taketsuru built his own distillery in Hokkaido, reminiscent of Scotland. This became Yoichi Distillery, owned by Nikka. Today, Suntory and Nikka dominate the whisky industry, with Suntory owning Yamazaki, Hakushu, and Chita, and Nikka owning Yoichi and Miyagikyo.
What is special about Japanese Whisky?
Several things set Japanese whisky apart, but the most defining is its in-house approach to blending. In Scotland, whisky blends are typically made by combining whiskies that are produced from distilleries across the country. In Japan, however, the nature of the industry is such that whisky companies tend to own the distilleries and the brands without mixing with competitors.
Good Japanese whisky is made primarily from malted barley, although corn and other grains can also be used. The production process is similar to that of Scotch whisky, but with distinct Japanese characteristics.
This includes the use of pure, soft water from mountain springs, which influences the flavour profile. The process starts with mashing the barley, followed by fermentation, distillation, and ageing in wooden barrels. Japanese distilleries often use a variety of cask types for ageing, including American oak, sherry casks, and even Japanese Mizunara oak, which imparts unique flavours and aromas.
How to drink Japanese Whisky?
There isn’t one “correct” way to enjoy Japanese whisky, but different occasions call for different methods. One of the most popular choices is the Japanese whisky highball.
Highball
To create this refreshing and light drink, follow this simple Japanese whisky highball recipe:
- Add two parts soda water to one part whisky,
- Serve over a generous amount of ice in a chilled glass.
- Stir gently to combine, and you’ve got a perfectly balanced highball.
If you’re looking for the best Japanese whisky for highball, our top recommendations are Suntory Toki and Nikka Days, both of which have smooth, clean profiles that complement the carbonation of soda water, making for a refreshing and crisp highball experience.
Neat
On the other hand, if you’re a purist, enjoying drinking Japanese whisky neat allows you to fully experience the depth and complexity of the spirit. Many whisky enthusiasts appreciate sipping Japanese whisky straight, as it highlights the intricate flavours, from delicate fruit notes to hints of oak and spice.
Japanese Whisky Cocktails to Try
Japan’s whisky scene isn’t just about highballs and neat pours—it also includes an array of creative and delicious whisky cocktails. Here are five Japanese whisky cocktails to try:
- Whisky Sour (Japanese Style) — a twist on the classic, using Japanese whisky as the base.
- Sakura Sunset Old Fashioned — a spring-leaning riff on the Old Fashioned, sweetened with cherry-blossom syrup.
- Mizuwari — Japanese whisky cut with cold water, often in a 2:1 ratio, for a softer profile.
- Yuzu Whisky Sour — a Whisky Sour brightened with yuzu juice in place of lemon.
- Matcha Whisky Sour — the same base softened with matcha for a tea-forward finish.
These are just a few examples of how incredibly versatile Japanese whisky can be in cocktail crafting, as it seamlessly blends traditional flavours with modern twists.
Enhancing the Experience with Japanese Whisky Glasses
To fully appreciate the depth and complexity of Japanese whisky, selecting the right glassware is crucial.
Most Japanese whisky enthusiasts gravitate towards a few glass styles: tumblers (rocks glasses) for highballs and on-the-rocks pours, where heavy bases and wide openings let aroma open up; copita or tulip-shaped nosing glasses for neat sipping, where the narrower opening concentrates aroma; and tall, lean Collins glasses for highballs, which preserve carbonation. Japanese bartenders famously chill glassware before pouring and use hand-cut clear ice — both small details that markedly change the drinking experience.
How can you start with Japanese Whisky?
Japanese whisky has become notoriously expensive in recent years, driven by surging international interest and limited supply.
Japanese whisky is a captivating world of flavours and traditions, embodying a rich history and meticulous craftsmanship. Whether you’re a novice or a seasoned enthusiast, exploring Japanese whisky can be an enlightening and enjoyable experience.
From the heritage distilleries to the new wave of craft producers, Japanese whisky rewards slow exploration. Whether the entry point is a Toki highball, a neat Yamazaki, or a Yoichi peated single malt, the category has more depth than any single style suggests.
