Region Profile - Japan
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Region Overview
The production of Japanese whisky began as a conscious effort to recreate the style of Scotch whisky. 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 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). 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. Despite the recent rise of interest in single malt whiskies, the vast majority of whisky sold in the world is still blended. In Scotland, while a particular brand of blended whisky may be owned by a company that also owns one or more distilleries, it is common for blended whisky bottlers to trade single malt whiskies. The components of a blend may involve malt whisky from a number of distilleries, which may be owned by different companies. In Japan, however, the industry is vertically integrated, meaning whisky companies own both the distilleries and the brands of blended whiskies, and do not trade with their competitors. So a blended whisky in Japan will generally only contain malt whisky from the distilleries owned by that same company.
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Japan Composite Nose
Vanilla
(20)
Honey
(20)
Sandalwood
(15)
Toast
(11)
Orange Peel
(8)
Dried Apricot
(8)
Smoked
(8)
Oak
(7)
Basil
(7)
Japan Composite Palate
Vanilla
(19)
Honey
(14)
Chocolate
(12)
Mint
(12)
Caramel
(12)
Oak
(11)
Orange Peel
(10)
Dried Apricot
(10)
Coconut
(9)
Japan Whisky Producers (9)
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