Four Reasons Why Japanese Whisky Is Not Like Any Other

The Japanese have taken a shine toward whisky, but what makes their take on the classic spirit unique from other countries? The incredibly ambitious island has birthed some of the most well-known whisky brands such as Suntory Japanese whiskey extending into international markets over the years. But how did the Japanese become premier whisky producers? Here are four reasons why Japanese whisky is something else.

1. The Scots are their idols

The Japanese could have taken guidance from the Irish or Americans, but they instead leaned toward the Scottish ingredients. The majority of Japanese whisky distillers import their ingredients from Scotland which includes peated and/or malted barley from the Isles. 

2. Their distilling process is very traditional

Their actual distilling process is incredibly interesting and unique. For example, a Japanese whiskey Hakushu uses water from a mountainous area near Tokyo that is considered mythical and fabled” Other interesting factors include the shape of Japanese stills and the Japanese wood used during the aging process. Wood from the mizunara tree, uniquely located in only Japan, adds one of the most unique flavors to the Japanese whisky. These flavours have been described as having spice, citrus, and incense qualities.

3. Japanese whisky is consistent

The Japanese are on a mission to perpetually perfect and refine their whiskeys. The delicate approach to taste is more on the delicate side than the stronger and bolder tastes of their scotch counterparts, which is smokier in comparison. The Japanese whisky has self-discipline in this respect as they continue to distinguish themselves as top-notch whisky producers.

4. Japanese climate makes a difference

The climate and water have a meaningful impact on how Japanese whisky is made. The water in Japan is incredibly clear; mineral water from wells is used to make some Japanese whiskeys. Concerning climate, Japanese summers are hotter than in Scotland. During the maturation process, some whiskeys stored in mountainous warehouses reach about 95 degrees Fahrenheit. When winter comes, and the dynamics of temperature change are applied to the maturation process, maturing becomes more rapid and adds deeper complexities to their whiskeys.

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Resource:

https://ansymichuo.kinja.com/four-reasons-why-japanese-whisky-is-not-like-any-other-1843560032