Japanese Whisky - Alluring Spirit of Tradition - Henderson Edition

The production of Japanese whisky is divided almost until the end by deep tradition from Scotland—using malted barley and distilling it on pot stills. Even so, Japanese distilleries have innovated upon and adapted those methods to create a distinct style.

The production of Japanese whiskies is unique in its many types of yeast and barley used and in the number of times it is distilled through the shapes of pot stills, giving broad whisky profile ranges from one distillery.

Another characteristic differentiates them is how the spirit matures. Japanese distilleries make use of Mizunara oak casks, which are indigenous to Japan. Two of the special flavors conveyed into the whisky by Mizunara are sandalwood and coconut, which greatly contribute to its character.

Finally, there is a Japanese philosophy—’Monozukuri,’ which literally means ‘the art of making things’; it also translates to whisky production. Everything from water sources to fermentation, distillation, and aging at distilleries is very highly managed to realize a premier product.

Much of what makes Japanese whisky a source of interest has to do with some kind of air, with its sense of equipoise, harmony: smooth and subtle, complex flavor profile, sweet, umami, and bitter notes in a tender balance. Hark. It bodes well for Japanese cuisine—the buzzword being Washoku—setting harmony to tone.

Japanese whiskies, like the diversified landscapes of Japan itself, continue to express themselves independently across a vast range of flavors: from light and floral to rich and smoky. Those from the coast, distillery Yoichi, are maritime and peaty, while those from the alpine distillery of Hakushu are fresh and herbaceous.

Japanese whisky won renown throughout the world with several awards at various prestigious competitions. Beginning in 2001, with Nikka’s Yoichi Single Malt winning ‘Best of the Best’ from Whisky Magazine, Japanese whisky never looked back. Indeed, Japanese whiskies ever since have continued to outclass their Scottish and American rivals in several aspects, culminating in the Yamazaki Single Malt Sherry Cask 2013 being declared the World’s Best Whisky in 2015.

In contrast to the trend, issues arise in the Japanese whisky industry. Surging demand has now created a shortage in aged whiskies. This shortage has propelled a lot of distilleries to create more no-age-statement whiskies in recent years. Further, controversy with the lack of clear regulation embroiled ‘fake’ Japanese whiskies—imported and bottled whiskies in Japan are sold as Japanese whisky.

The industry, however, is but making amends. In 2021, the Japan Spirits & Liqueurs Makers Association announced new standards for Japanese whisky which guarantee better transparency and authenticity. On the other hand, a distillery works toward an increase in production against demand.

It is in this unusual blend of tradition and innovation, fastidious craftsmanship, and diversity in flavor profiles—some distinctly Japanese—The Japanese whisky derives both its allure and mystery. Despite all of this, the future can certainly seem bright for Japanese whisky, with popularity around the world on the rise. And while the industry may change, dedication to quality and authenticity remains, which means Japanese whisky will continue to capture the spirit-loving hearts of people around the world, including Henderson, Nevada.