Japanese Whisky

Closely follows the Scotch production model (introduced by Japanese distillers who trained in Scotland in the early 20th century) but has developed its own identity: exceptionally meticulous production, often producing a wide internal range of malt styles at a single distillery (rather than trading with other distilleries, as is common in Scotland) to have enough variety for blending in-house.

Profile

Precise, balanced, often delicate.

Notable Examples

Suntory (Yamazaki, Hakushu), Nikka.

Leading houses grew rapidly in reputation on the international stage from the 2000s onward. A whisky highball's dilution and carbonation suit izakaya-style food.