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All about Japanese Whisky

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June 21, 2008

If you have never tried Japanese whisky, but have heard claims on how it is made and the quality that goes into it, here is some information your should know. Japanese whiskies follow Scottish tradition in which, malt whiskies are distilled twice in pots while grain whiskies are distilled in columns. Japanese Malt Whisky is produced in pots from light barley malt. Original Japanese Whisky is made by blending of grain whiskey and malt whiskey. In Japan, the whisky distilleries are located in Hokkaido and Honshu, while the malt whisky distilleries are located usually in very mountainous regions as they provide good water supplies that are fresh and that are essential in good whiskey making processes.

The modern Japanese whisky industry all began with one man named Masataka Taketsura. After a brief trip to Scotland in 1920, he returned to Japan determined to reproduce and perfect the air of distilling whiskey. He wanted to take the processing and production of the Scottish whiskey already popular in Japan, and combine it with the original and tasty flavors known only to Japan.

The Japanese were already consumers of Scotch whisky. There were limited varieties of spirits which were produced locally. Though there were some beverages like whiskey but they were just neutral spirits which have been colored with caramel. So Taketsura convinced people to follow the Scottish tradition of manufacturing grain whiskies and barley malt. These whiskies were an instant hit with Japanese market and soon grain-based whiskies like single malt and blended Scotch whiskies became very popular and became the leaders in the Japanese whisky market.

Modern Japanese distillers produce and market a complete range of malt and blended whiskies. There are many brands and blends on the Japanese market today, and every year they are rated and ranked among top tasters in the world. If you want to try a new twist to your Scottish whiskey, pick up a bottle of Japanese whisky and taste the difference.

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