![]() This brand is one of the best-aged whisky producers of Japanese whiskies with an ex-bourbon barrel, Japanese Mizunara oak, sherry butt, and ex-wine casks finish. It is referred to as the ’Little Lagavulin’ as it is comparable to the Scottish distillery. Akkeshi WhiskyĪkkeshi is considered the second Japanese whisky distillery after the Yoichi distillery of Nikka whisky. This distillery is the first Japanese distillery to be licensed to make whiskey.Īside from its well-known single malt whisky, the brand has the first ready-to-drink canned Japanese highball drink, Akashi Japanese Whisky Highball, from Eigashima Shuzo. Akashi WhiskyĪkashi whisky is owned by Eigashima Shuzo, also known as White Oak Distillery in Japan. It also offers blended malt of varying ages, like Taketsuru and its premium blended whisky, the Nikka Tailored. ![]() Nikka whisky is founded by Masataka Taketsuru, known as the ’father of Japanese whisky.’ The brand consists of single malts like Yoichi and Miyagikyo. It offers malt-driven whisky like the famed Iwai Tradition and other blended Japanese whisky finished in different casks like Sakura cask, Sherry cask, and plum wine cask. Mars whisky is distilled in Japan’s highest whisky distillery located between Japan’s Southern Alps and Central Alps at 2,600 ft. This brand holds the most well-known and expensive bottles of Japanese whisky-the Yamazaki single malt whisky, and Hibiki, one of the famous blended Japanese whisky. It offers single malts and blended Japanese whisky that are revolutionary and timeless. Suntory whisky is a pioneering brand of Japanese whisky. This type of Japanese whisky often delivers profound, complex, and unique flavors to the whisky. Japanese blended whiskies are made of grain, containing corn, rye, and even wheat as their base, with single malts combined from different casks and ages. Japanese Rice WhiskyĪside from the prominent malted barley, Japanese whisky also produces rice whisky, commonly known as the ’Sake.’ Like beer, rice whisky is fermented-using rice, water, yeast, and koji. This Japanese whisky is often fermented with ’koji,’ a mold that grows on the grain, and as a distilled beverage, Shochu has an average alcohol content of 25% to 37% when bottled. It is mainly made from grains such as buckwheat, rice, and sugar cane, and vegetables like sweet potato or carrots. Shochu is one of the traditional expressions of Japanese whisky. Īll Japanese whiskies are wood-aged, and the manufacturers use Sherry casks, American oak barrels, or Japanese Mizunara oak, which imparts unique, vibrant notes. It has to be matured for at least three years to comply with Japanese whisky standards. Like Scotch whisky, Japanese whisky depends heavily on malted grain, and other grains can be added if it’s a single malt.īut it must be distilled, fermented, aged, and bottled in Japan. It was inspired by Scotch whisky-the reason it is spelled without the ’e.’ How It’s Made Japanese whiskies are instilled with skill and history, which has been enjoyed domestically for almost a century. ![]() Shinjiro Torii founded the brand and hired Masataka Taketsuru as a distillery executive. The first whisky in Japan was made in 1923 at Suntory’s Yamazaki Distillery. There are many Japanese whisky brands to choose from, offering traditional whisky to blended whiskies, with prices that could range from less than a hundred to a thousand dollars.īut always check the bottle’s authenticity because fraudsters fake a bottle and sell it for less than half of the current market value. Although it is popular, the supplies are still limited-that’s why the price tags keep escalating. Japanese whisky is timeless and always aims to refine whiskies. Overview of Japanese Whisky: Price & Buying Guide ![]()
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