Japanese whisky includes several styles: single malt, blended malt, grain whisky, and blended whisky. Unlike Scotch producers, Japanese distilleries rarely trade whisky between companies, so blends are typically created using only in-house spirits. This vertical integration allows for precise control over flavour and consistency. As of 2024, new regulations require that whisky labelled “Japanese” must be fermented, distilled, aged, and bottled in Japan, using Japanese water and malted grain, ensuring authenticity and transparency.
