The Whisky Portals

The Whiskey Portals 7 Things to Know About Japanese Whiskey

The Whiskey Portals 7 Things to Know About Japanese Whiskey

Whisky from Japan is more than simply a gorgeous bottle with gold dust inside! These magnificent smooth and sweet Japanese Whisky bottles are steeped in history, culture, and art. If you are interested in learning more about the winner of Japanese Whiskey, keep reading seven interesting facts about Japanese Whiskey.

Japanese Whisky Is 100-Year-Old.

According to the Japan Spirits and Liqueurs Makers Association, Japanese Whisky is a nearly 100-year-old industry that deserves to be adequately controlled. The last time Japanese whisky rules were updated was in the 1950s, and it’s safe to assume the situation has evolved dramatically since then.

The new regulations seek to protect the geographical origins of Japanese Whisky and its reputation for excellence. These rules will bring Japanese Whisky into line with Scotch and Bourbon, two other jealously guarded spirit varieties.

Japanese Whisky Is Just Like Another Scotch

In the twentieth century, Japanese whisky makers were known to spend much time studying Scotch. Rather than being made of rice, as most of us, lesser mortals, assumed, Japanese Whisky (like their sake) is composed of the same components as conventional Scotch: malted barley for single malts and corn and wheat for blends.

“The majority of Whisky drank in Japan is blended with soda water. The highball was popular in the 1950s and 1960s and has recently made a comeback as younger and more casual drinkers sought a way to experience the flavour of Whisky without the intensity of shots interrupting with meals. As a result, many Japanese whiskies are engineered to be quite drinkable when mixed with ice cubes.”

Japanese Whisky Has Dominated the Main Whisky Prize

“Japanese whiskies have dominated the main whisky prizes. Suntory has received numerous medals and trophies in the top three spirits competitions: the International Spirits Challenge, the International Wine and Spirits Competition, and the World Whisky Awards. Suntory was just named ‘Distiller of the year’ for the third season at the renowned ISC awards. This is significant because it is the first time a whiskey house has received this prize three times. Scotch, watch your back. Bourbon, get out of the way.”

The Whiskey Bottle You Have Is Little Less Japanese

Suntory and Nikka, the dual powers of Japanese Whiskey, both made ripples in the scotch industry when they purchased the Scottish distilleries Bowmore and Ben Nevis.

They have been putting a touch of Scottish whiskey in their mixes ever since. Nikka’s ‘Nikka Days,’ ‘Super Nikka,’ and famous ‘Nikka from The Barrel’ whiskies have long been believed to include Ben Nevis, and according to Nikka’s website, this appears to be true.

Suntory’s blends will be examined, but they appear ahead of the trend, labeling their current ‘Ao’ blend as a “World Whisky.” The term “Japanese Whisky” is also entirely lacking from their ‘Hibiki Harmony’ statement.

Karuizwa Whiskey Is Only Made for Blends

Karuizawa Single Cask Whisky may be the talk of the industry these days, but while barrels were being filled, few knew that the majority of the liquor was intended for blends. As a result, the filling strength was relatively high, with several casks filled with undiluted distillate. This is also why Karuizawa Whisky can be so heavy, robust, and deep; it was designed to add “punch” to the blended Whiskies it was used in.

Oak Is Not the Only Permitted Wood Whisky

Japanese Whisky must now be matured for at least three years in “wooden casks with a volume of 700 litres.” The astute among you may have noticed that, unlike Scotch whisky, oak is not specified as the only allowable wood, providing room for some fascinating exploration.

Japanese Company Producing New-Make Spirit

The clear fluid that flows from the stills is new made spirit. As it matures into Whisky, it is frequently reduced in ABV and placed in casks to develop.

However, unlike Scotland and the United States, Japan has no minimum maturing time for Whisky, and because small producers have nothing else to offer, many bottles and sell their fresh products as it is. While this would be frowned upon in much older, more ancient Whisky-making countries, Japanese Whisky lovers are delighted to try the raw spirit that each new company produces.


Conclusion
So, these are some of the interesting facts about Japanese Whiskey. Enjoy reading it and sharing it with others also.

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