The Global Rise Of Japanese Whisky

Japanese whisky has exploded onto the global stage like a crane kick from Daniel LaRusso, seemingly delivering a knockout blow to the Scotch whisky it once tried so hard to emulate. Names like Yamazaki, Hibiki, Hakushu, and Yoichi have been flowing off whisky enthusiasts' tongues ever since Jim Murray awarded the Yamazaki Single Malt Sherry Cask the title of World's Best Whisky 2015.

You’d be forgiven for wondering where all this Japanese whisky has come from, as it was virtually unheard of on these shores until a few short years ago. Surprisingly, the Japanese have been making whisky since 1923! In fact, they were producing whisky even before then, though not in the 'Scottish' style so revered by connoisseurs. It may also be shocking to learn that Japan is the second-largest producer of whisky in the world—outpacing even the US and Ireland in their appetite for malt.

Until recently, however, Japanese whisky was mainly confined to domestic consumption rather than exported like Scotch, Irish, and American variants. So, does Jim Murray deserve credit for Japan’s rise to global prominence? Not exactly. While his award did help catapult Japanese whisky into mainstream consciousness beyond dedicated whisky aficionados, Japan has been winning awards since as far back as 2001.

The industry truly caught global attention in 2008 when two Japanese malts received top honours at the World Whisky Awards. The Yoichi 20-year-old was named Best Single Malt, and the Hibiki 30-year-old was awarded Best Blended Whisky. Since then, whisky from the Land of the Rising Sun has gone from strength to strength, earning recognition from the wider whisky world.

So how did Japan get into whisky, and who are its major players? In a way, the Scots are victims of their own success—they taught the Japanese everything they know. It was the popularity of Scotch in Japan that led them to emulate its production. At the end of World War I, a promising student named Masetsaka Taketsuru travelled to Scotland at the behest of his mentor, Shinjiro Torri, owner of the Yamazaki distillery and founder of Suntory.

Taketsuru was tasked with learning everything about Scotch distillation and production—a formidable challenge. Determined and intuitive, he spent three years working at various Scottish distilleries before returning home and sharing his knowledge with Shinjiro. Taketsuru became head distiller at Yamazaki but eventually left to establish the Yoichi distillery, which later became part of the Nikka brand.

Back then, Suntory and Nikka were the dominant players in Japanese whisky—and they still are today. Suntory produces the popular Hibiki, Yamazaki, and Hakushu expressions, while Nikka is responsible for the equally excellent Yoichi, Taketsuru, Miyagikyo, and Coffey malts.

Japanese whisky was originally created with the goal of replicating Scotch, and many initially dismissed it as a pale imitation. However, nothing could be further from the truth. Over time, Japanese whisky has developed a distinct profile of its own—so much so that it has recently been karate-kicking Scotch's reputation into next week.

Japan imports malt and peated barley from Scotland, but it also sources grain from Australia and other countries. Despite similarities in production methods—such as distillation in copper stills—Japanese whisky has developed unique characteristics. Japan’s climate, more akin to Kentucky than the Scottish Highlands, accelerates the maturation process and allows the wood to exert greater influence on the final product.

Another defining factor is Japan’s exclusive access to Miruzana barrels, otherwise known as Japanese Oak. Whisky matured in these barrels develops distinctive flavours compared to spirits aged in conventional casks. Unlike Scotland, where brands freely trade whisky for blending, Japanese distilleries refuse to share their whisky with competitors. This means that multi-layered whiskies must be created within just one or two distilleries.

Japanese producers achieve a broad spectrum of styles and flavours through innovative techniques. They manipulate different-shaped stills, yeast compositions, barley and grain blends, and experiment heavily with cask maturation. As a result, Japanese whisky lacks a singular cohesive style—it is instead a testament to their ingenuity and dedication to craftsmanship.

If you haven't taken the plunge yet and tried any Japanese malt, you're missing out on drams that rival—even surpass—their Scottish counterparts. No matter your preferred whisky style, there's something from Japan that will definitely tickle your taste buds.

What are you waiting for? Grab yourself a bottle today!