Despite the recent rise of interest in single malt whiskies, the vast majority of whisky sold in the world is still blended. ![]() One facet of the style of Japanese whisky comes from the way in which blended whisky is produced, and the differing nature of the industry in Japan. Japanese whisky must be fermented, distilled, and aged, and bottled in Japan, use some portion of malted grain in its mash, and use water sourced from Japan. The location of Yoichi in Hokkaidō was chosen particularly for its terrain and climate, which were in many ways reminiscent of Scotland (although financial constraints resulted in the first distillery actually being built in the more convenient location of Yamazaki on the main island).īy 2024, products labeled as "Japanese whisky" will conform to new regulations. Pioneers like Taketsuru carefully studied the process of making Scotch whisky, and went to great lengths in an attempt to recreate that process in Japan. The production of Japanese whisky began as a conscious effort to recreate the style of Scotch whisky. There are also many special bottlings and limited editions. ![]() Both of these produce blended as well as single malt whiskies and blended malt whiskies, with their main blended whiskies being Suntory kakubin ( 角瓶, square bottle), and Black Nikka Clear. There are several companies producing whisky in Japan, but the two best-known and most widely available are Suntory and Nikka. ![]() Broadly speaking, the style of Japanese whisky is more similar to that of Scotch whisky than other major styles of whisky. Whisky production in Japan began around 1870, but the first commercial production was in 1923 upon the opening of the country's first distillery, Yamazaki. Japanese whisky is a style of whisky developed and produced in Japan.
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