10 Facts About Japanese whisky

Japanese whisky is a style of whisky developed and produced in Japan.

Broadly speaking, the style of Japanese whisky is more similar to that of Scotch whisky than other major styles of whisky.

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 Japanese whisky, and went to great lengths in an attempt to recreate that process 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.

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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 started importing western liquor and he later created a brand called "Akadama Port Wine", based on a Portuguese wine which made him a successful merchant.

Japanese whisky whiskies have been winning top honors in international competitions, notably Suntory.

Japanese whisky is consumed either like Scotch whisky or like Japanese shochu.

The bulk of Japanese blended whisky is consumed in cocktails, notably as whisky highballs, while fine whisky is primarily drunk neat or on the rocks, as with Scotch whisky.