Japanese whisky has taken the world by storm — and for good reason. In just a few decades, Japan has produced some of the most awarded and sought-after whiskies on the planet. Here's what you need to know to get started.
A Brief History
Japan's whisky story begins in the 1920s, when Masataka Taketsuru travelled to Scotland to study distillation. He returned with the knowledge to build Japan's first whisky distillery, Yamazaki, in 1923 — founded alongside Shinjiro Torii, who would go on to establish Suntory. Taketsuru later founded Nikka. These two houses remain the pillars of Japanese whisky today.
How Does Japanese Whisky Taste?
Japanese whisky is rooted in Scotch tradition, but the style is distinctly its own. Think:
- Delicate and refined — lighter in body than many Scotches
- Floral and fruity — green apple, citrus blossom, melon
- Subtle sweetness — honey, vanilla, white chocolate
- Gentle spice — sandalwood, ginger, oak
- Sometimes lightly smoky — some expressions use peated malt
The overall impression is one of balance and precision — qualities deeply rooted in Japanese craft philosophy.
Key Distilleries to Know
Suntory Yamazaki — Japan's oldest distillery, producing rich, sherried expressions with tropical fruit and spice. The 12 Year is a brilliant starting point.
Suntory Hakushu — Set in the Japanese Alps, Hakushu produces fresher, more herbaceous whiskies with a signature grassy, slightly smoky character.
Nikka Yoichi — Located on Hokkaido, Yoichi makes bolder, peatier Japanese whisky — the closest in style to Scotch.
Nikka Miyagikyo — Softer and more floral than Yoichi, with elegant fruit and a long finish.
Nikka From the Barrel — A blended whisky and one of the best value expressions in the world. Rich, complex, and punchy at 51.4% ABV.
Blended vs Single Malt
Like Scotch, Japanese whisky comes in both blended and single malt expressions. Blends like Suntory Toki and Nikka Days are approachable and versatile — great in a highball. Single malts like Yamazaki 12 or Hakushu 12 are more complex and best sipped neat or with a little water.
The Japanese Highball
In Japan, whisky is most commonly drunk as a highball — whisky over ice with chilled soda water, often garnished with a slice of lemon. It's refreshing, sessionable, and has driven an enormous resurgence in whisky culture across Asia. Try it at home with a lighter blend and good quality soda.
How to Start Your Japanese Whisky Journey
If you're new to the category, start with a blend — they're more affordable and food-friendly. Move on to a single malt once you're ready to explore depth and complexity.
Browse our Japanese whisky collection to find your first bottle.