Japanese whisky, with its delicate balance and rich history, has emerged as a global sensation, captivating experts and casual lovers alike.
As we look into the heart of Japanese whisky, we’ll unravel the artistry behind how it is made, explore the history that shaped its identity, and savor the flavors through the lens of three distinctive Japanese whisky cocktails.
What is Japanese Whisky?
Japanese whisky is a distinct style developed and crafted in Japan. While whisky production in Japan commenced around 1870, the first commercial distillery, Yamazaki, began operations in 1923. In terms of style, Japanese whisky bears a closer resemblance to Scotch whisky than to other major whisky varieties.
Several companies engage in whisky production in Japan, with Suntory and Nikka standing out as the most renowned and widely available. Both Suntory and Nikka boast a range of offerings, including blended, single malt, and blended malt whiskies. Notable among their creations are Suntory’s kakubin and Black Nikka Clear, representing their primary blended whisky expressions.
How is Japanese Whisky Made?
The production of Japanese whisky mirrors the traditional Scotch whisky-making process but is imbued with a unique Japanese touch. Here’s a glimpse into the meticulous journey of how Japanese whisky is made:
1. Malting:
Similar to Scotch whisky, the process begins with malting barley. Some distilleries in Japan use imported Scottish barley, while others opt for local barley varieties. The malting process involves soaking barley in water, allowing it to germinate, and then halting the process through drying.
2. Mashing:
The malted barley is ground into a coarse powder called grist. The grist is then mixed with hot water in a process known as mashing, extracting fermentable sugars and creating a liquid known as wort.
3. Fermentation:
The wort is transferred to fermentation vessels where yeast is added. The yeast transforms the sugars into alcohol, resulting in a liquid referred to as wash. The wash is the precursor to the final whisky.
4. Distillation:
Japanese whisky typically undergoes double distillation in pot stills, a method influenced by Scottish tradition. The choice of stills and the distillation process significantly impact the character of the final whisky.
5. Maturation:
After distillation, the spirit is transferred to wooden casks for maturation. The cask types, which may include Mizunara oak, American oak, or sherry casks, contribute to the complexity, flavor, and aroma of Japanese whisky.
History of Japanese Whisky
The roots of Japanese whisky trace back to the early 20th century, and its evolution is a testament to the vision and perseverance of a few pioneering individuals.
Early Pioneers:
The story begins with Masataka Taketsuru, often regarded as the father of Japanese whisky. Trained in Scotland, Taketsuru returned to Japan in the 1920s with a mission to create authentic Scotch-style whisky. He established the Yamazaki Distillery, the first commercial whisky distillery in Japan, in 1923.
Yamazaki and Nikka:
Yamazaki, situated near Kyoto, and Nikka, founded by Taketsuru in Hokkaido, laid the foundation for the Japanese whisky industry. Despite facing challenges, including World War II, these distilleries persevered and continued to refine their craft.
Global Recognition:
Japanese whisky gained international recognition in the 21st century, winning prestigious awards and accolades. The Yamazaki Single Malt Sherry Cask 2013, in particular, made history by being named the “World’s Best Whisky” in Jim Murray’s Whisky Bible 2015.
3 Popular Japanese Whisky Labels
- Yamazaki:
- Type: Single Malt
- Profile: Yamazaki whiskies are celebrated for their elegance and complexity. The use of Mizunara oak casks imparts a unique spiciness and sandalwood notes.
- Hakushu:
- Type: Single Malt
- Profile: Known for its fresh and herbal characteristics, Hakushu whiskies often feature notes of green apple, pear, and a subtle smokiness.
- Hibiki:
- Type: Blended
- Profile: Hibiki blends are masterfully crafted, harmonizing a symphony of flavors. The 17-Year-Old and 21-Year-Old expressions are particularly revered.
Japanese Whisky Cocktails
Japanese whisky’s versatility extends beyond sipping neat or on the rocks. Here are three cocktails that highlight the unique qualities of Japanese whisky:
1. Mizuwari:
- Ingredients: Japanese whisky, cold water, ice
- Preparation: For the Mizuwari coctail, pour Japanese whisky over ice in a highball glass. Add cold water to your preferred dilution. Stir gently.
2. Hakushu Highball:
- Ingredients: Hakushu Single Malt, soda water, ice
- Preparation: Fill a highball glass with ice. Pour Hakushu Single Malt over the ice. Top up with soda water. Stir and garnish with a lemon twist.
3. Nikka Coffey Sour:
- Ingredients: Nikka Coffey Grain Whisky, lemon juice, simple syrup, egg white, ice. See how to separate egg white.
- Preparation: In a shaker, combine Nikka Coffey Grain Whisky, lemon juice, simple syrup, and egg white. Dry shake, add ice, and shake again. Strain into a glass.
The Allure of Japanese Whisky
Japanese whisky’s allure lies not only in its meticulous craftsmanship but also in its ability to embody the spirit of Japan—harmony, precision, and a deep connection to nature.
As you savor a dram of Japanese whisky, you embark on a sensory journey that transcends borders, inviting you to appreciate the artistry of a nation woven into every drop.
Cheers to the nectar of the Rising Sun, a liquid embodiment of Japan’s whisky legacy.
