Japanese Whisky

Japanese whisky developed in the early 20th century from Scottish methods adapted to the climate, raw materials and expertise of Japanese distilleries.

Masataka Taketsuru, who founded Nikka in 1934, played an essential role in this history after studying distillation in Scotland. However, there is no single Japanese whisky flavour: depending on the distillery, grains, type of still, blending and casks used, it may be light and floral, round and fruity, powerful, peated or strongly influenced by wood.

Unlike shôchû and awamori, which are distilled from a wide variety of ingredients, whisky relies mainly on grains and cask ageing. Japanese gins follow another approach, focusing primarily on botanicals, spices and citrus fruits.

Blends, single malts and grain whiskies

Blends such as Nikka Days and Super Nikka combine malt and grain whiskies to produce a balanced and accessible profile.

More concentrated, Nikka From the Barrel is bottled at a higher strength after an additional period during which the whiskies are married together. The word “Coffey” refers to an older type of continuous still rather than a coffee flavour: Coffey Grain generally has a smooth, rounded mouthfeel, while Coffey Malt retains greater cereal richness.

Taketsuru Pure Malt exclusively combines different malt whiskies. The single malts provide an opportunity to compare two emblematic distilleries: Yoichi, in Hokkaido, has a more robust, peated and slightly smoky character, while Miyagikyo develops a more elegant, fruity and floral profile.

Mars Cosmo whiskies are blended malts whose wine- or Manzanilla-cask finishes add fruity, spicy and sometimes slightly tannic notes.

Serving whisky the Japanese way

To compare the aromas precisely, begin by tasting the whisky neat, then add a few drops of water if desired. A more powerful whisky can also be served over a large ice cube. In Japan, the highball, prepared with plenty of ice and sparkling water, is very common at the table: it lightens the sensation of alcohol and pairs easily with grilled or fried dishes.

Mizuwari (水割り), simply diluted with cold water, provides a milder drinking experience. Light blends are particularly well suited to these preparations, while single malts and cask-finished whiskies are often best tasted neat first.

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