Collection: Japanese whiskeys

Japanese whiskey has several specificities that distinguish it from other whiskeys, including Scottish, Irish or American. Here are the main characteristics:

Scottish inspiration:

The first Japanese distilleries were created with the help of Scottish masters, and many production techniques and whiskey styles are directly inspired by Scottish whiskey.

Terroir and ingredients:

- Use of Japanese spring water, renowned for its purity, which significantly influences the taste.
- Use of specific cereals, often imported from Scotland, but also sometimes cultivated locally.

Crafts and attention to detail:

- High precision and care in the production process, from the selection of ingredients to distillation and aging.

Distillation and aging:

- Use of different forms of still, often inspired by those used in Scotland, but with changes for unique flavors.
- Aging in various barrels, including Japanese oak barrels (Mizunara), which bring distinct notes of sandalwood, coconut, and spices.

Climate and environment:

The climate of Japan, with its variations in seasonal temperature, accelerates certain aspects of aging, influencing the maturation and complexity of flavors.

Varied styles:

Japanese whiskey is not limited to a single style; It can be peaty or not peat, light or robust, simple or complex - ranging from single malt via the blended to the blended malts.

Innovations and experiments:

Japanese distilleries are known for their innovation and their desire to experiment with new production techniques, new types of barrels and innovative mixtures.

Global recognition:

Japanese whiskeys have received numerous international prizes, which has contributed to their world renown.
The quality and finesse of Japanese whiskeys are often compared to the best Scottish and Irish whiskeys.

Presentation and culture:

Importance of aesthetics in the presentation of bottles and labels, often inspired by Japanese culture and traditional design.
The consumption of whiskey in Japan is often linked to rituals and traditions, such as the use of large sculpted ice cubes.

These specificities make Japanese whiskey a distinctive and sought after product worldwide, appreciated for its exceptional quality, its diversity of flavors and its elegance.

Whisky comes in several types, mainly classified based on the type of grain used and the distillation process. Here are the main categories of whisky:

• Single Malt Whisky: Whisky made at a single distillery, using only malted barley.
• Single Grain Whisky: Whisky produced at a single distillery, but with grains other than malted barley (corn, wheat, etc.).
• Blended Whisky: A blend of whiskies from different distilleries, usually including single malts and grain whiskies.
• Bourbon: American whisky made primarily from corn (at least 51%).
• Rye Whisky: American or Canadian whisky made from rye (at least 51%).
• Irish Whiskey: Whisky produced in Ireland, generally lighter and triple distilled.
• Japanese Whisky: Whisky made in Japan, often inspired by Scottish methods but with a unique and balanced style.
• Peated Whisky: Whisky where the barley is dried over peat, offering smoky and earthy aromas.
• Blended Malt Whisky: A blend of single malts from different distilleries, without any grain whisky added.
• Corn Whisky: Whisky made primarily from corn (at least 80%), mainly produced in the United States.

For beginners, it is best to choose a smooth and balanced whisky without a strong intensity (for example, not too peaty or spicy). Opt for whiskies that are:

• Non-peated (avoid smoky and iodine aromas if you are not used to them).
• With an alcohol content around 40 to 43%, which are generally smoother.

Tasting method:

• Straight: First try the whisky as is, at room temperature.
• With a little water: Add a few drops of water to reduce the alcoholic intensity and reveal the aromas.
• In a cocktail: Smooth whiskies, like bourbon or blends, work well in cocktails (for example, a whisky sour or a highball).

Recommended ideal beginner whiskies from our catalog:

• Suntory Chita Whisky
  A single grain whisky distilled from corn, offering notes of caramel, pear, honeysuckle, oak, maple syrup, vanilla, and cinnamon. Ideal to enjoy on any occasion.

• Yamazaki Distiller's Reserve
  Quite smooth with woody notes of dried fruits, strawberries, peaches, and spices. Perfect to enjoy neat, with ice, or in simple cocktails.

• Yamazaki 12 years
  A classic with notes of jasmine, cinnamon, candied orange, peach, and apple that blend with a dry cedar wood finish.

A peated whisky is a type of whisky whose barley (one of the main ingredients) is dried in the presence of peat, a partially decomposed organic material found in peat bogs. Peat is used as fuel in the barley drying process, which gives the whisky its characteristic smoky and earthy aromas. It is appreciated by lovers of strong and complex flavors and provides an interesting contrast to softer, fruitier whiskies.

The most well-known peated whiskies:

• Islay whiskies (Scotland): Whiskies produced on the island of Islay, such as Laphroaig, Lagavulin, or Ardbeg, are among the most famous for their pronounced peatiness. These whiskies often have very powerful and intense flavors.
• Speyside whiskies: Some producers from Speyside, like The GlenDronach, finish their whiskies in casks that previously held peat, adding more subtle smoky notes.

The production of whisky follows several fundamental steps that transform the basic ingredients into a complex spirit. Here are the main stages of whisky making:

1. Malting (for malt whisky)
The main ingredient of whisky is cereal (usually barley for malt whisky, but also corn or rye for other types).

Process:

The barley is soaked in water to stimulate germination. This step releases enzymes that convert starch into fermentable sugars. Then, the germinated barley is dried in a kiln, often using peat for a smoky flavor (especially for peated Scotch whiskies).

2. Grinding
The malted barley is ground into grains and then mixed with hot water in a mash tun to extract the sugars. This process creates a sweet mash, called wort, which contains the sugars needed for fermentation.

3. Fermentation
The wort is transferred to fermentation tanks where yeast is added. The yeast converts the sugars in the wort into alcohol and CO2. This process lasts 3 to 5 days, producing an alcoholic liquid called wash, with an alcohol content of about 6-8%.

4. Distillation
- Pot still distillation (for malt whisky): The wash is then distilled in a copper pot still. The first distillation produces a liquid called "low wines," then a second distillation refines the whisky, separating the finest parts, the "hearts," which will be used for aging.
- Column distillation (for grain whisky): For grain whiskies, distillation is done in a column still (continuous distillation), producing a purer and lighter alcohol.
Whisky is distilled at higher alcohol levels, usually between 60-70% during distillation, before being reduced to the desired concentration prior to bottling.

5. Aging (maturation)
The whisky is transferred into wooden casks (usually oak) for aging, an essential step that can last several years (often between 3 and 30 years). The wood allows the whisky to absorb aromas, colors, and tannins, and contributes to the chemical transformation of the spirit.
The casks can be new or previously used for other spirits (such as bourbon or sherry), which influences the whisky’s flavor. For example, bourbon casks impart notes of vanilla and caramel.

6. Bottling
Once aging is complete, the whisky is filtered, sometimes diluted with water to adjust the alcohol level to the desired strength (usually 40% alcohol by volume). It can be bottled directly or put into smaller bottles for the market.

7. Blending (for blended whiskies)
For blended whiskies, several types of whisky (malt and grain) are mixed to create a specific flavor profile. This step allows for more balanced or complex whiskies by combining young and old whiskies for varied results.

To produce whisky, the main ingredients are quite simple, but their combination and transformation during the manufacturing process create a wide variety of flavors. Here are the ingredients used:

• Malted barley: This is the main ingredient for Single Malt Whiskies. The barley is germinated, dried, and sometimes peated (for peated whiskies), then used in the fermentation and distillation process.
• Other grains: In some types of whisky, such as Single Grain Whiskies or Blended Whiskies, other grains like corn, wheat, or rye can be used to complement or replace barley.

Water is an essential ingredient in the whisky-making process, used at every stage:

• Water has a significant influence on the taste of whisky, and distilleries often choose specific water sources known for their purity.

• Yeast: Yeast is used to convert the sugars present in the grains into alcohol during fermentation. Yeast also plays a role in producing aromas during this phase. There are specific yeasts for whiskies, which can vary from one distillery to another and influence the final whisky’s aromatic profile.

• Peat is a partially decomposed organic material found in certain regions like Islay (Scotland). It is used to dry the barley, thus creating the characteristic smoky and earthy aromas of peated whisky. Not all distilleries use peat, but it is essential for certain types of whisky.

The temperature at which you serve whisky can have a significant impact on its aromas and flavor. There is no strict rule, but here are the generally accepted recommendations for different types of whisky:

• Neat whisky:

Ideal temperature: 18-21°C (room temperature)

Serving whisky at room temperature allows you to fully appreciate its aromas. At this temperature, the different flavor nuances are revealed and the alcohol is less noticeable, allowing the subtle aromas of the whisky to shine through.

If you prefer a cooler whisky, you can slightly chill it to 15-18°C, but it is important not to serve it too cold, as this would inhibit its aromas.

• Whisky with a little ice (On the Rocks)

Ideal temperature: 5-10°C

If you like your whisky on the rocks, the cooling effect varies depending on the amount of ice and dilution. Ice helps soften strong aromas and can slightly open up the whisky’s flavors, but be careful not to add too much to avoid diluting the taste too much.

• Whisky with a little water

Ideal temperature: 18-21°C

Adding a little water helps open up the whisky’s aromas, especially for high-proof whiskies. The water should be cold (not iced) and added in small amounts so as not to mask the flavors.

• Japanese whisky

Japanese whiskies are often served at a slightly cooler temperature than Scotch or Irish whiskies. Ideally, serve them at 15-18°C or at room temperature to appreciate their subtle nuances. Some Japanese whiskies can also be enjoyed on the rocks to soften their profile.

The history of Japanese whisky begins at the end of the 19th century, when the Japanese discover the art of whisky distillation. This mainly occurs under the influence of the West, after Japan opened up to international trade in the 1850s.

Masataka Taketsuru, a Japanese man, is often considered the founding father of Japanese whisky. In 1918, after studying distillation in Scotland and working in Scottish distilleries, Taketsuru returns to Japan with his expertise.

He joins Shinjiro Torii, the founder of the company Suntory, who had the ambition to produce quality whisky in Japan. Together, they open the Yamazaki distillery in 1923, the first whisky distillery in Japan. This is where the tradition of Japanese whisky begins to take shape, directly inspired by Scottish techniques.

The 1930s mark a turning point for the Japanese whisky industry, with brands like Suntory and Nikka becoming pioneers in producing quality whisky. Masataka Taketsuru, after leaving Suntory, founded his own distillery, Nikka, in 1934. His Yoichi distillery in Hokkaido is inspired by Scottish production methods. He introduced a more robust approach to the flavor profile, distinct from the sweetness of Suntory whiskys.

The 1980s to 2000s mark an important turning point in the international reputation of Japanese whisky. During this period, Japanese distilleries, still influenced by Scottish methods, perfected their production and won prestigious awards worldwide.

From the 2000s onward, Japanese whiskys have won more and more awards in prestigious international competitions, marking their entry onto the global stage. The Yamazaki 18 years and other Suntory whiskys notably won gold medals.

Japanese whisky has experienced a true boom worldwide. The quality of production and the attention to detail in aging, the types of casks used, and the pure water from Japanese regions contribute to making Japanese whisky one of the most appreciated and sought-after in the world.

Once a bottle of whisky is opened, it is important to store it properly to preserve its aromas and quality. Here are some tips for properly storing a bottle of whisky after opening:

1. Store the bottle in a cool, dark place
- Whisky is best stored at room temperature, between 15 and 20°C. Avoid storing it in places that are too hot or exposed to extreme temperatures, as this could alter its aromas. Also, do not leave the bottle in places with significant temperature fluctuations (such as near a radiator or in the kitchen).
- Light, especially direct sunlight, can degrade the organoleptic qualities of whisky. It is therefore best to keep it in a dark place, such as a cupboard or cellar.

2. Seal the bottle tightly
- Replace the cork properly: Make sure the bottle’s cork is tightly screwed on or put back in place to avoid exposure to air, which could oxidize the whisky and alter its taste over time.
Use a special stopper: If you plan to store the bottle for a long period, you can use an airtight stopper or a vacuum pump to remove the air and limit oxidation.

3. Bottle position
- Keep the whisky bottle upright to prevent the liquid from prolonged contact with the cork. This helps reduce the risk of taste alteration due to contact with the wood or cork materials.

4. Short- or medium-term consumption
- If you consume the whisky fairly quickly after opening, there is no need to worry too much about storage. However, after 6 months to 1 year, some whiskies may start to lose quality slightly, especially if they are often exposed to air.

5. Decreasing volume in the bottle
- If the whisky is consumed gradually and there is less liquid, it is important to know that the remaining air in the bottle can promote oxidation. If you notice there is not much whisky left, it may be useful to transfer the remainder into a smaller bottle to limit air exposure.

6. Storing whisky in a barrel
- In very specific cases (notably for high-end or collectible whiskies), some people choose to transfer their whisky into a small oak barrel to add additional aromas during aging. However, this method is more complex and can alter the whisky’s flavors.

7. Consumption
- Once opened, whisky generally keeps well for several months to 1-2 years depending on its quality and exposure to air. However, to enjoy the best possible quality, it is recommended to consume it within a year of opening.

The difference between a 40% whisky and a 50% whisky mainly lies in the alcohol content and its impact on tasting:

• 40% whisky: Lighter and smoother, with balanced aromas. It is easier to drink and well suited for beginners or daily consumption.
• 50% whisky: Stronger and more intense, with concentrated flavors. It offers a more robust experience and is ideal for experienced whisky lovers. It can also be diluted with water to better open up the aromas.

Column distillation (also called Coffey distillation, named after its inventor Aeneas Coffey) is a distillation process used to produce spirits, especially whisky, more efficiently and continuously compared to traditional pot still distillation.

This method uses a large metal column filled with stacked plates, where the liquid is heated and the alcohol is separated through evaporation and condensation.

Unlike the pot still, which requires a multi-step batch process, column distillation operates continuously, allowing for faster and more consistent production.

Column distillation is commonly used to produce grain whiskys, which are often lighter and smoother than whiskys distilled in pot stills.

Among the major whisky houses, Nikka Whisky stands out for its expertise and product variety. The Nikka Coffey Grain, made from Coffey still distillation, offers a smooth texture with notes of vanilla and caramel, perfect for lovers of sweet and rich whiskies. For a lighter and more approachable experience, Nikka Days is an excellent choice with its balance of malty sweetness and fruity hints. If you want to explore the world of Japanese whisky, the Nikka Japan range offers options suited to all palates, from connoisseurs to curious enthusiasts.