The History of Whisky in Japan
Whisky is said to have been introduced to Japan in 1853. The import of whisky for sale to the Japanese people began in 1871, but it failed to establish itself firmly in society, partly because foreign liquors were still an expensive item at the time. However, about a century ago in 1923, construction started on a malt whisky distillery in the suburbs of Kyoto, launching the production of original Japanese whisky in earnest. Six years later, the first made-in-Japan whisky was born.
What is Japanese whisky?
Today, it ranks among the top five whiskies of the world for the delicate elegance and complex flavors that are unique to Japan. The numerous flavors nurtured in a natural environment with four changing seasons, through the fine manual work that characterizes the Japanese people, have been highly rated around the world.In particular, delicate and complex flavors and tastes are achieved through varied production methods, including the use of Japanese mizunara oak barrels with an oriental fragrance resembling incenses such as sandalwood and aloeswood, as well as the sophisticated blending technology. This year, the Japan Spirits and Liqueurs Makers Association, which is an organization of whisky producers, established the standards for Japanese whisky. Ongoing efforts are put into realizing further development.
Standards for the labelling of Japanese whisky
(website of the Japan Spirits & Liquers Makers Association) http://www.yoshu.or.jp/statistics_legal/legal/pdf/independence_07.pdf
Increase in the number of whsky distilleries in Japan
Japan whisky is enjoying a worldwide boom, and many distilleries are currently in operation across the whole of Japan, from Hokkaido to Okinawa.
You can enjoy a wide variety of whisky tastes and flavors.