Scotch has long been the spirit of choice for whiskey connoisseurs in the know, but collectors and seasoned tasters are looking from the Highlands toward the land of the rising sun for their top-shelf bottles. That’s right, Japanese whisky is starting to get its flowers, and Scotch lovers should take note.
Scotch has long been the spirit of choice for whiskey connoisseurs in the know, but collectors and seasoned tasters are looking from the Highlands toward the land of the rising sun for their top-shelf bottles. That’s right, Japanese whisky is starting to get its flowers, and Scotch lovers should take note.
To understand why Japanese whiskies are gaining popularity, especially with Scotch devotees, we have to go back to Japanese whisky’s birth. And, curiously enough, it all started with one man.
In 1918, an ambitious young Japanese man named Masataka Taketsuru ventured to Scotland to learn the fine art of whisky making. He enrolled at the University of Glasgow, studying chemistry and apprenticing at three different Scotch distilleries. He filled two notebooks with knowledge from the master blenders he studied under which, together, would become the Bible of Japanese whisky production.
Masataka returned to Japan in 1920, and in 1923, he was hired by Kotobukiya Limited (later Suntory) to produce whisky and direct the construction of Japan’s first ever whisky distillery.1
If the name Suntory rings a bell, it’s because this company grew to acquire many spirit brands you know and love (and probably wouldn’t associate with a Japanese beverage company): names like Maker’s Mark, Jim Beam and Beefeater.
Masataka went on to found Nikka Whisky, the most respected name in Japanese whisky, but he’ll always be best known as the man who brought the delicious craft of Scottish whisky distilling to the east.
The most obvious explanation for why Scotch drinkers love Japanese whisky is apparent: its production is firmly rooted in Scottish tradition. After all, that’s why most are called Japanese whisky and not Japanese whiskey: the Scottish drop the e, so the Japanese did, too. But there are some outliers that kept the “e.”
The connection goes beyond the obvious, though. Just like Scotch, Japanese whisky is crafted by double pot distilling malted and/or peated barley, and aging it in wood barrels. Also, like Scotch, Japanese whisky’s flavor profile tends to be peaty, dry and smoky, more so than your average American bourbon or rye whiskey.2 Both countries’ distillers believe in using the best of everything to make their whisky: grain, water, oak, etc.
But don’t think of Japanese whisky as Scotch’s twin. Instead, think of Japanese whisky more like Scotch’s younger sibling who always looked up to Scotch, but eventually forged their own path.
Scotch is a spirit steeped in tradition, down to making sure that each drop of juice tastes the same in every bottle, in every store, every single year. Consistency and dependability are the name of the Scotch game, but Japanese whisky takes a different approach. Japanese whisky distillers are constantly tweaking their recipes to produce better and better whisky, meaning the same bottle will taste different from year to year. Japanese whisky distillers and blenders also use different yeast strains and different wood barrels that best complement the specific blend they’re working on, instead of doing things by the book.
Whisky fanatics love this process for the same reason that wine lovers nerd out over different vintages: the variety is thrilling to explore.3
Japan is also geographically blessed for the purpose of whisky distillation: Its water quality is second to none, its climate leads to faster maturation (producing whisky that tastes older than it really is) and its uniquely high elevation results in a more flavorful, aromatic, silky smooth whisky.4
Overall, Japanese whisky is perfect for Scotch drinkers who are looking to add a little variety and complexity to their liquor cabinet.
As we mentioned, Japanese whisky boasts an incredible range of flavors based on many factors, but there are some general tasting notes you can expect when you crack open a bottle.
Japanese whisky is known for its lightness and delicacy on the palate; you’ll likely pick up on floral, subtle fruity notes with some woodsy depth, or sweet whispers of vanilla or honey.
If you’re familiar with tasting other types of whisky, then you’ll have no trouble tasting your first glass of Japanese whisky. Pour yourself a dram in a trusty Glencairn glass and first bring the glass to your nose, inhaling all the olfactory notes of the whisky. Then, take a small sip, coating your entire palate to get a first impression of the whisky. Take a slightly bigger sip to open your palate further. Then, if you wish, add a drop or two of water or an ice cube to the glass to break the liquid’s surface tension, opening up a different set of flavors.
And, if you’re looking for a true “When in Rome” (er, Tokyo) experience, try it in a highball, a cocktail made with just whisky and sparkling water. The purists are probably clutching their pearls at the thought of mixing good whisky with anything at all, but if it’s a popular way to enjoy whisky in Japan.
If you’re anything like us, all this talk of whisky has you hankering for a healthy pour. If you’re new to the world of Japanese whisky, see below for a few of our favorite bottles to start you off on your journey. As the Japanese say while raising a toast, “kanpai” (equivalent to "Cheers” or more literally "Empty Cup”)!
A great entry point to Japanese whisky for its crisp, balanced flavor, Toki Whisky is becoming a bartender staple for its masterful balance of sweet and subtle flavors. Notes of fresh green apple, honey and melon dance with herbaceous notes of basil and thyme, finishing with a pop of peppery spice. Run, don’t walk, to pick up a bottle.
Another worthy bottle out of Suntory, this rich and luxurious whisky combines velvety notes of candied orange peel, rose, lychee and rosemary. Take it from Jack247 in his review on our site: “It's very smooth with a warming bite. I'll look to the Far East to quench my whisky thirst.”
If the badass bottle design alone doesn’t entice you, this Japanese Mizunara Oak aged whisky’s intriguing tasting notes of sandalwood, caramel and Japanese plum certainly will. Enjoy light spice on the palate and a long, smooth finish.
You can tell just from this whisky’s gorgeous straw color that it’s a jack of all trades: perfect for mixing and straight sipping, bringing gentle notes of lemon, honeydew and almond. For those seeking a softer option that can sip comfortably alone and with some bubbles, this is a great pick.
This well-rounded whisky is made with water from the Misaka Mountains in the Mount Fuji basin, 250 meters below the surface. According to Tenjaku’s website, “This is the some of the purest water in the world and where the highest-grade sakes source their water.” Expect a mellow, enjoyable palate with a lingering sweetness on the finish.
This unique whiskey is made with 100% rice and aged in oak, resulting in a distinctive style of whiskey that’s not to be missed. Its refreshing, floral notes are perfect for tasters who prefer soft complexity to bold, in-your-face flavor.
