Japanese Whisky is spelled without the “e” and draws inspiration from Scotish whiskey. In 1918, Masataka Taketsuru traveled to Scotland to learn whiskey making and returned to Japan years later to start his own distillery. Japanese whisky has developed its own unique styles and often incorporate honeysuckle, toffee, oranges, and acetone. Japanese whiskey is rare and often expensive but well worth it. The water is very pure, made mostly from melted snow from Mt. Fuji. The climate in Japan is warmer in the summer and creates a unique flavor profile.
The Suntory Toki Japanese Whisky is popular because it is easy to find compared
to other rare Japanese whiskys. Aromas of basil, green apple, and honey and flavors of green grapes, peppermint, thyme, and grapefruit. The whisky is silky, slightly sweet, with a spicy finish.
The Nikka Coffey Malt Whisky is made from one hundred percent malted barley. The Coffey Still is the world’s first patented continuous still invented by Aeneas Coffey. The Coffey Still retains the flavors of ingredients and creates a distinct texture to the whisky.
The Yamazaki 12 Year Whisky was Japan’s first malt whisky to hit the market. It’s color is a pure gold color with aromas of peach, vanilla, Japanese oak, grapefruit, cloves, and candied oranges. Flavors of coconut, butter, and cranberry with a long finish of sweet ginger, cinnamon.
The Nikka Whisky From The Barrel is full of flavor. Those with an acute nose and palate can appreciate the richness of the whisky from barrels.
The Kikori Japanese Whisky is a smooth whisky perfect for the new whisky drinker. The whisky is made from locally grown rice in Japan. The whisky is aged for at least three years in multiple casks made of American Oak, French Limousin, and Sherry. Floral aromas that is smooth on the palate.
