Which country is associated with whiskey? The majority will answer this question: with Ireland or Scotland. However, in recent years, we have seen a shift in the production of whiskey. In the Far East, a surge occurred, and now the Japanese produce a quality product.At the moment in Japan, about 20 companies producing this drink, but the two most famous and most widely available are Suntory and Nikka. Both distilleries produce blended, cereal and single malt whiskey.

History of the origin of whiskey in Japan

Since the alcohol we are considering is quite a young drink, it does not yet have its own special story or creation legend. Everything is much more prosaic. Initially, it was planned to create an exact copy of Scotch Scotch, but due to certain climatic factors and the quality of Japan's raw materials, it turned out to be a unique product. In 1917, the head of the alcohol company Settsu Shuzou decided to engage in the production of whiskey. To do this, he needed to learn from more experienced and developed countries in this direction. In 1919, he sent the son of local entrepreneur for the production of sake Masataka Takeshuru to Scotland. Masataka worked for two years at the famous Scottish distilleries Hazelburn and Longmorn and studied chemistry at the local university. In 1921, when he returned home with new knowledge, the company Settsu Shuzou did not dare to realize its idea. Great ambitions and plans were realized in another company - Kotobukiya, which was later renamed Suntory. Its head Shinjiro Tori built the first distillery in Yamazaki in 1923, and in 1929 the first Japanese whiskey Suntory Shirofuda was produced. In 1934 Masataka Takeshuru resigned and founded his own company Dainipponkaju (known today as Nikka). The production was located near Hokkaido. And only after the Second World War Japanese whiskey actively began to develop, and in the sixties the whole world recognized it. Strange as it may sound, Japanese whiskey is the fifth type of whiskey in the world, of course, after the Scottish, Irish, Bourbon and Canadian beverages.

10 popular brands of Japanese whiskey

If the Japanese market is divided by a percentage, then about 70% of whiskey produces Suntory, Nikka - 15%, and the remaining 15% share among themselves smaller companies.

"Yamazaki" Distiller's Reserve, 43% (Suntory)

A soft single malt whiskey that is aged in barrels of wine and oak barrels Minzunar. This brand has a deep taste with delicate notes of raspberry, white peach, spices, candied fruits, red currants and light hints of coconut. Whiskey Yamazaki is not only No.1 among Japanese, but also popular in 35 countries. It is best to use it in pure form.

Suntory "Royal", 43% (Suntory)

Blended premium whiskey, which is aged in oak barrels and has a fairly balanced taste with light peat notes. It is recommended to use it in pure form or with water as a digestive, but can also be served as an aperitif.

"Hakushu" Distiller's Reserve, 43% (Suntory)

Single malt whiskey is aged in oak barrels of white American oak. It has light aromas of yuzu, citrus (grapefruit and lemon) and thyme. In the bouquet of fragrances there is a delicate smell of cucumber, mint, young herbs and you can catch a thin line between pine needles and ripe melon.

"Hibiki" Japanese Harmony, 43% (Suntory)

A special kind of blended whiskey, where various single-malt brands were combined, which were kept in different types of barrels. The Japanese themselves consider it to be the standard of "the art of Japanese whiskey." The taste symphony has a rather dry taste with deep notes of honey, pear, raisins and cinnamon, and complex combinations with hints of malt, peat smoke, pepper, white chocolate, oak and orange peel are revealed in the aftertaste. This brand is best used in its pure form or with the addition of water, soda, ice. But also it is good for mixing in cocktails.

Nikka Blended, 40% (Nikka)

Blended malt with a beautiful golden color, which is aged in barrels of sherry and bourbon. A fairly balanced taste with a rich fruit flavor. The bouquet of flavors plays in different shades: pears, orange, fried grain, honey, lemon peel, almonds and light notes of spices, liquorice and oak. You can use it as an aperitif or digestive.

"Miyagikyo", 45% (Nikka)

Single malt whiskey is aged in oak barrels. The drink has an incredible taste with light notes of fruits, cocoa, nuts (almonds and cashews), mint and incense. Whiskey is best consumed in its pure form, but it also fits well with fruits and cigars.

"Taketsuru", 43% (Nikka)

Made from a blend of several malt whiskey, which are aged for 10 years in oak barrels and sherry barrels. The drink is quite fresh and light with incredible fruit taste and characteristic smoky notes. It is recommended to use it in pure form or with the addition of water as an aperitif or digestive.

"Tokinoka", 40% (Eigashima Shuzo)

Blend of whiskey is a perfectly balanced mixture of cereals (25%) and single malts (75%) distilled in different types of barrels. In taste notes you can taste the taste of fruits, oak, honey, dried fruits (figs, dates, prunes), vanilla and caramel.

"SS" Excellent Mild Blend, 43% (Sapporo)

Blended whiskey is aged in oak barrels and has a pronounced sweet woody taste with notes of fresh fruits and heather. The aroma is revealed by the tones of vanilla, pear, burnt oak, malt and fresh oil. This is a wonderful digestive, which can be consumed in pure form or with ice.

Ginkgo, Blended Malt Japanese Whiskey, 46% (Ginkgo)

Mixed one-malt whiskey, was created by Ichiro Akuto, a famous master of making single-headed whiskey at the Hanyu plant. Ginkgo is a tree with medicinal qualities, the existence of which totals 150 million years. The unusual thing about Ginkgo is that it is blended from the whiskey of the best factories in Japan, which is quite common in Scotland, but is a rarity in the Land of the Rising Sun. We can say that "Gingko" represents the true taste of Japan.