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Japanese whisky has experienced a massive boom in the market that was unexpected by pioneer distillers in the country. Big brands like Suntory and Nikka each produce a generous variety of flavors and blends. Japanese whisky may derive its spelling and some basic ingredients from Scottish distilleries, but the character derived by Japan's distilling processes separates the countries spirits from Scottish bottles.
If you're looking to step into the world of Japanese whisky, though, you may not know where to start. We've done the research for you and cooperated with our Japanese team as they consulted with sommeliers and experts. Read on for a list of our nine best Japanese whiskies, as well as a buying guide on how to select your own.
Whiskey Richard is the founder of nomunication.jp, an English-language drinks blog specializing in Japanese whisky, spirits, and Tokyo's cocktail culture. He has lived in Tokyo since 2008. He is a certified Cocktail Professor, SSI Shochu Kikisakeshi, and he provides consulting services for foreign spirits brands seeking to enter the Japanese market. Since 2021 he has served on the Executive Committee and as a judge for the Tokyo Whisky & Spirits Competition.
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While the overall flavor of a Japanese whisky may taste a lot like scotch (Japanese distilleries import many ingredients from Scotland), Japanese brands focus on the distilling process to create a unique variety of flavors and tones.
In Japan, whisky stills—the large metal apparatuses in which whisky is created—are designed to be unique in shape and size. The whisky that comes from each still will therefore have a slightly different nuance.
There are two types of stills: pot stills and column stills. Japan tends towards the pot stilling method for its whisky, which creates a more flavorful drink than column stills.
Popular Japanese distilleries pride themselves on the mizunara tree they use for their wooden barrels. Whisky aged within these mizunara barrels will have a unique aroma and flavor that's said to resemble sandalwood and incense.
While mizunara wood is porous and therefore makes the aging process of whisky a bit messier and more difficult, barrels and casks made of this Japanese material are in high demand and are difficult to find. If you chance upon a Japanese whisky aged in mizunara, drink it knowing you're enjoying a special treat that's singular to Japan.
The first Japanese whisky distillery in Yamazaki is said to have used the same water Imperials used for their sacred tea houses. Whether the water holds any spiritual power or not, it's certainly known to be freer of harsh minerals and imparts a softer, smoother finish to the whisky.
Suntory's Yamazaki Distillery still utilizes this water, which is known as Rikyu no Mizu. Other distilleries make efforts to utilize clear, fresh spring water in Osaka or around Tokyo.
Finally, Japan's humid climate can't be overlooked as an element that shapes Japanese whisky. The deep contrast between Japan's hot, wet summer and cold, arid winter causes whisky caskets to expand and contract dramatically during the aging process. This imparts a bold body and light, fragrant flavors to Japanese whiskies.
We’ve done the research for you and created a handy buying guide so you can pick your own best Japanese whisky. Here are some things to consider when you shop.
One unfortunate result of the growing fame Japanese whisky has acquired, is that makers constantly want to cut corners to get in on the market. Some individual blenders, and even a few large-name brands, have developed the practice of importing their ingredients and mixing them into a bottle that they label as “Japanese whisky”.
Additionally, the Japan Spirits & Liqueurs Makers Association has also released new guidelines and regulations for what can be labeled as a Japanese whisky. As of April 1st, 2021, in addition to various guidelines related to production, aging, and bottling, all products labeled as Japanese whisky are required to exclusively use malted grains, other cereal grains, and water extracted in Japan.
While this is not legally binding, as is the case with Scotch in Scotland, it shows that manufacturers are uniting to establish more transparent business practices and protect their products, with distilleries like Nikka and Suntory now labeling products as "World Blends" if they aren't fully Japanese.
Ultimately, however, it’s difficult to tell a world blend from a genuine Japanese whisky just by tasting it. The industry is calling for more transparency in terms of where ingredients and even full blends are sourced, but in the meantime, you can consult this helpful infographic to find out where your Japanese whisky was sourced.
This continues to be a major issue facing the Japanese whisky category especially outside of Japan. While the rules mentioned above were implemented on April 1, 2021, there is still a lot of work to be done inside and outside of Japan to protect makers and genuine Japanese whisky.
For the time being, the onus is on the consumer to educate themselves about whether or not a particular Japanese whisky is, or isn't, actually made entirely in Japan.
While Japanese whisky is always grain-based, there are several types of grain and methods of preparing it for the distilling process. Each will create a subtle difference in the whisky’s flavor.
Whisky that’s been distilled at a single distillery is called a single malt whisky. Such whiskies have a full body and bold flavor profiles.
In addition to a concept of purity of origin, single malt whisky is also aged longer and often creates a smokier palate of flavors. A sip of single malt will be more robust and shocking to the senses, so this type may not be best if you aren't used to whisky.
Still, Japanese single malt whiskies are often lauded for their high quality and artisan appeal. Popular labels for a Japanese single malt might be Suntory's Yamazaki or Hakushu whiskies. Be mindful that these single malt bottles are likely to be more expensive, but the experience is well worth it for those hunting a single malt.
Japanese single malt whiskies are some of the most sought-after spirits in the world right now, so they can be extremely difficult or too expensive to acquire. With many new whisky distilleries coming online from around 2018 and later, we're currently seeing many new genuine single malt Japanese whiskies hit the market.
Blended malt whisky refers to a drink that contains malt whisky from different distilleries. In Japan’s case, a blended malt contains blends from different facilities, never different stills from the same building.
A blended malt whisky will have the same full, robust body as a single malt, but the flavor profile has a wider variety. This is due to the fact that whiskies of multiple strengths and ages are mixed together.
Blended whisky will often go down easier, and is also less expensive than a single malt whisky. It's an excellent choice for beginners to the whisky game.
Grain whisky is whisky distilled from grains such as rye or corn. Unlike the bold-flavored barley malt whiskies, grain whiskies tend to be sweeter and milder.
Much like blended whisky, grain whisky is said to be easier to drink than the bolder single blend. Suntory's Chita blend is an excellent choice if you want a Japanese grain whisky.
Some grain whiskies made in Japan are fermented using koji and rice. While most of these bottles don't fit the legal definition of "whisky" in Japan, they are still labeled and sold as "Japanese whisky" outside of Japan.
There's an ongoing debate about whether or not these should instead be classified into a new category called "Koji Whisky," but at the end of the day, if you enjoy the whisky, you still enjoy it.
*Koji is a type of mold traditionally used in Japan to produce sake as well as to make soy sauce.
Japanese whisky may be aged in one or many barrels over the years, with each type of wood imparted its own nuance and aroma. Whisky may also be aged in a cask previously used to create another alcohol like sherry, bourbon, or wine. This will impart even more flavor to the drink.
Obviously, Japanese whisky is especially sought-after if it’s been aged in the famous mizunara oak barrels of Japan. The wood of the mizunara tree is more porous than other oaks, which makes the aging process within the barrels a bit trickier for distilleries.
Still, whisky aged in a mizunara barrel is often in high demand for its flavor notes of sandalwood, spice, sweet coconut, or even incense.
The trend of using mizunara barrels to age whisky is beginning to catch on outside of Japan as well, but distilleries like Suntory's Yamazaki were pioneers in the space. As a result, Suntory's Yamazaki releases using these mizunara casks are extraordinarily popular. If you have an opportunity and budget to try such whiskies, don't miss it!
Barrels made of American oak are on the larger side and allow for more evaporation within the cask. The wood is still quite porous and is said to create softer flavor notes of vanilla and sweet caramel.
Casks that have been previously used to age other drinks like bourbon, add flavor to the whisky as it ages. This secondary palate creates a dynamic and unique flavor marker to the whisky. Distilleries may even age their spirits first in an oak barrel and then in a used barrel.
Bourbon casks are especially popular, as the insides are charred and create a caramelized flavor. Bourbon casks can also not be reused to make bourbon.
The debate over peated versus non-peated can become heated. A peated whisky is whisky made with malt that was dried using burning peat as a heat source. This is another homage to Japanese whisky’s Scottish inspirations, and there are many who enjoy the smoky, sharp flavors burnt peat adds to whisky.
However, peated whisky can also be a bit strong if you’re new to drinking Japanese whisky. We recommend non-peated whisky in this case.
Non-peated whisky is popular for its mellower flavors and is said to have an aftertaste of caramel or vanilla. It goes down easier and has less of a bitter finish than peated whisky will.
Whisky’s flavor and body will change depending on how long it’s been kept in a wooden cask. This process is known as aging. While a whisky’s flavor changes with age, each whisky does have a point at which it won’t become any more flavorful. Just be aware that older doesn’t always mean better.
Some whiskies don’t have age statements, and you may have to do some digging...or even cross your fingers and hope the money was worth it. However, Japanese whisky is always aged at least three years, as a rule.
Well-aged Japanese whisky has become more scarce after the Japanese whisky boom. You may have to buy from collectors’ sites if you want that sort of age to your Japanese whisky, and it will cost a pretty penny.
While the major players in Japanese whisky have invested a lot of yen in recent years to produce more spirit, the nature of whisky requires that we wait several years before supplies of age-statement whiskies are able to meet demand. In the meantime, it's now an exciting opportunity to watch the development of new distilleries with releases in the 3-6 year range.
Products | Image | Click to purchase | Price | Key features | |
---|---|---|---|---|---|
1 | Suntory | $199.95 High Mid | Best Yamazaki Bottle With a Bright Flavor and Sweet Finish | ||
2 | Suntory | $84.99 Mid | Best Blended Whisky For Dessert Pairings | ||
3 | Suntory | $199.99 High Mid | Best for a Crisp, Apple-Scented Finish and a Clear Taste | ||
4 | Ichiro's Malt | $99.95 Mid | Best Blended Whisky With Light Notes of Caramel and Butterscotch | ||
5 | Nikka | $109.95 Mid | Best Peated Whisky With the Aromatic Scents of Bourbon and Oak | ||
6 | Suntory | $1,099.99 High | Best Sweet, Gracefully-Aged Whisky for Special Occasions | ||
7 | Nikka | $89.95 Mid | Best for Cocktail Mixing Due to Sweet, Smoky Flavors | ||
8 | Suntory | $39.95 Low | Best Cost-Effective Whisky for Beginners | ||
9 | Nikka | $109.95 Mid | Best for Single-Malt Beginners Due to Its Mild, Fruity Flavors |
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Suntory's Yamazaki Single Malt has been aged for 12 years in multiple types of barrels, including Mizunara and American white oak. This gives it a wide range of tasting notes. This whisky is said to have a medium body and a bright, sweet flavor.
There are plenty of fakes being sold online for this particular malt, so we recommend you buy with caution. Still, those who drank the Yamazaki Single Malt lauded how smoothly it goes down and how well the many flavors blend when consumed. Many observed notes of caramel, apricot, and vanilla in addition to the classic sandalwood and incense created by the mizunara's influence.
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Hibiki Japanese Harmony is a blend of multiple Japanese whiskies including Chita grain whisky and a Suntory single malt. It has a light body and isn't as strong as older Hibiki bottles. The lightness of this whisky, combined with its tasting notes, makes it a good pairing for sweet foods.
Some who tried this whisky said it was a bit too light for their tastes, adding they preferred older blends of Hibiki. Still, others have said they enjoyed the sweet, fruity flavor and spice-laden, almost chocolatey finish. This whisky is also popular for making Japanese whisky sours.
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Suntory's Hakushu Distiller's Reserve has a light body and refreshing notes of mint, cucumber, and apple. Though slightly peated, the smokey flavors are said to be far from overwhelming. This whisky was distilled in the Japanese Alps, with the high altitude giving it a light, freshening body.
Some who tasted this whisky said it was too "green" for their preferences, while a few others complained the alcohol flavor was overly strong. Still, plenty who tried Hakushu Distiller's Reserve were thrilled with its fresh, summer-ready tasting notes and smooth, light body.
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This blended whisky by Ichiro's Malt is one of Japan's "world blends", meaning it contains whiskies from other countries in addition to Japanese blends. This whisky is a very pale amber color and hails from Saitama's famous Chichibu distilleries.
Some who drank this whisky said it tasted too young for a grain whisky, adding that the cereal flavors were overly strong for their taste. Still, plenty who tried Ichiro Malt's world blend enjoyed the light, sweet body and spicier finish.
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Nikka's Yoichi single malt whisky offers an experience closer to its Scottish inspirations. It has a heavy body and long finish, with strong notes of smoke due to its peated nature.
Some tasters said that Single Malt Yoichi tastes more like Scotch or bourbon than a classic Japanese whisky, so it may not be the best introduction into the Japanese whisky world. Still, plenty who tried this whisky are still happy with its mellow, full flavors and oak-imparted vanilla notes.
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Suntory's Hibiki 21 is an excellent choice for a special gift or occasion. It has a full body and derives a variety of tasting notes from its ingredient whiskies, which begin sweet and floral but end on a spicier, almost woody note.
Some tasters complained that, due to the lower alcohol content, this whisky has an abruptly short finish despite its variety of flavors. It may also require some airing time due to its age. Still, many say the whisky is beautifully-aged and that its sweet, full range of tasting notes make it well worth the hefty price.
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Nikka's Taketsuru label is sweet, sharp, and smokey. It has a full body and is said to go down as smoothly as any single malt will. Created with a blend of Japanese malt whiskies, it's sweet enough to mix well with a good cocktail.
Some who drank this whisky said it was too strong and not well-rounded enough in flavor for their tastes. Still, plenty were pleasantly surprised by the sweetness and by the strength of its tasting notes.
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If you want to step into the Japanese whisky world without breaking the bank, Suntory's Toki is an excellent choice. This whisky has a light body with sweet, fruity, and floral tasting notes. Though not peated, it's said to be slightly smokey. It makes a good drink on its own, or when mixed into a highball.
Some have said the Toki blend is too thin and weak in terms of flavor to be tried on its own. Others, however, prefer the light, crisp body. A few who don't usually like whisky said they were able to drink and enjoy the blend, adding that its lack of peat and heavy body made it go down easily.
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Nikka's Single Malt Miyagikyo is beginner-friendly for a peated single malt. It's said to have a medium body and plenty of sweet nuances such as exotic fruit and vanilla to balance the smokey peat flavors.
Some who tried this whisky complained that the smells weren't as pleasant as the flavors. Still, many were pleased with the balance of fruity sweetness and smokey tobacco and licorice tones. They added that while the whisky is peated, it still goes down smoothly. A few recommended drinking this whisky straight instead of mixing it.
Now that you have your whisky, the question is: how to drink it? This can depend on the quality of your whisky and your own tastes, but here are a few tips.
If you have a really good, expensive brand of whisky, experts even recommend drinking it at room temperature. Water or ice can ruin the delicate flavors of a good whisky, and if you’ve got an expensive glass you probably want to taste it as it's meant to be tasted.
However, if the whisky is too strong, you may want to add a teaspoon of water or a single, small ice cube.
Younger, less expensive whisky can be quite refreshing “on the rocks”, meaning you pour it over ice. Just be aware that some whisky connoisseurs may snub you for your choice.
That being said, if you prefer your whisky cold, but don't want it to get watered down, you can also use whisky stones or reusable ice cubes, which, of course, don't melt.
The whisky community can sometimes appear pretentious about drinking your whisky the "right way," but ultimately it's a matter of personal preference.
That said, since you can't remove water from your whisky once you've put it in, it makes sense to at least try it without adding any water to begin with. If you find it too strong, don't hesitate to add a little bit of water to bring down its strength.
Whisky sours are a great choice if you want to mix your Japanese whisky. These usually include whisky, a small helping of lemon juice, and a sweetener like sugar or syrup. You can add beaten egg whites if you’re feeling fancy.
The Manhattan is an especially popular cocktail for Japanese whisky. You’ll need the whisky, some sweet vermouth, and two parts Angostura bitters.
Whisky highballs are also popular in Japan, so be sure to try adding some sparkling water or soda to your whisky if you want to try this drink.
Shot glasses may look cool for throwing back a stiff drink, but if you want to enjoy the flavor nuances of your whisky, go for large glassware that offers space for the whisky’s aroma.
Smell and taste are linked, so you’ll want to get all the smells that come with a good whisky while you’re drinking it.
According to Whiskey Richard, "Japanese whisky is seeing a rise in popularity outside of Japan thanks largely to it being recognized at an international level by influential whisky critics and at various international whisky competitions.
Despite the nearly century-long history of Japanese whisky, it was until very recently largely undiscovered by drinkers of Bourbon, Scotch, Irish, or Canadian whisky. Lost distilleries like Karuizawa have also added to the mystique of Japanese whisky, making it an attractive category for collectors, investors, and drinkers alike."
If you're looking for a new set of tumblers or decanters to enjoy your Japanese whisky in, check out our other articles below!
The descriptions of each product are referenced from content available on manufacturer, brand, and e-commerce sites.
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