Japanese whisky

Whether it be a post-work drinking party with coworkers, a cold glass of red wine at home with friends, or a stress-reducing can of highball on the train home, Japan enjoys a tipple; of that, there can be no doubt. But what is Japan’s king of booze? The traditionalist may tell you it is the rice wine known as nihonshu in Japan and sake worldwide, but it could be argued that whisky is the pretender to the alcohol throne. Japan’s whisky industry has carved out a prestigious niche in the global spirits market, captivating connoisseurs with its impeccable craftsmanship, attention to detail, and unwavering commitment to excellence. Inspired by the Scottish whisky tradition, Japan’s whisky production has flourished over the past century, establishing itself as a formidable force in the world of spirits. Made in Japan, Inspired by Scotland The roots of Japan’s whisky industry can be traced back to the early 20th century when the country’s first distillery, Yamazaki, was established in 1923. In that year, at the behest of Yamazaki, Masataka Taketsuru – the undisputed godfather of Japanese whisky – embarked on a journey to Scotland to learn the craft of whisky production and distillation methods, and upon…