But before we study those whiskies in detail, we still need to deal with the doubters and answer their oft-repeated question… Is Japanese whisky any good? uk), lightly peated Miyagikyo single malt, and a small proportion of Coffey malt and Yoichi single-malt whiskies, Nikka days is an elegant whisky celebrating the fine art of Japanese whisky blending.

It protects those who have invested in actual distilleries, stills and the like, as opposed to those who are only bottling in Japan and sourcing finished spirits from other countries. Saji and Inatomi then found the flavor by blending thirty distinctive malt and mellow grain whiskies.

When it comes to handing out ‘world’s best whisky’ awards, winner’s certificates regularly make their way to Japanese distillery walls. Having mapped its own identity within the Suntory name, Hibiki has gone from strength to strength as a brand. The nose is intense without being heavy, with oodles of cereal, hints of candyfloss, banana and crisp apple. We may earn a small commission on items purchased through this article, but it does not affect our editorial judgement.

It features a beautifully intricate design upon the bottle and comes with the rather handsome presentation box too. The distillery is located in the Fukushima region of Japan, and the whisky is non-chill filtered, no color is added, and is indeed actually distilled in Japan and not a world whiskey. It's full-bodied with a little creaminess, too, making this an ideal whisky to serve neat in a dram.

Yoichi Aromatic Yeast is said to be “reminiscent of ginjyo sake, expressing floral and fruity notes that have only improved after several years of maturation,” according to official tasting notes. The Mars Shinshu distillery is Japan’s highest distillery, which may or may not have an effect upon the character of the whisky–you be the judge. The first whiskies produced in Japan were made along similar lines to Scotch, but over the years the country’s output has evolved to appeal more to its own market by reflecting Japanese tastes.

A Sato still is used for distillation, which according to the brand is a column still shaped like a beehive on the inside that allows for better selection of the head and heart of the spirit.The exact whiskies, quantities and age statements aren’t shared, but they’re presumably sourced from Scotland, Ireland, America and Canada, aged in their original distilleries then finished for a few years at the Chichibu distillery. Chief Blender ​Shinji Fukuyo and his team of blenders challenged ​themselves to rethink the Art of Blending, using the legendary Japanese Mizunara oak rather than the more traditional sherry cask. Yes, age statement bottles are still going to be in short supply and often prohibitively expensive when you find them for the foreseeable future, ensuring that you may never get to taste the sweet nectar that is Hakushu 18.