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- The History of Japanese Whisky \u2013 A 100-Year Legacy Created by Two Masters<\/a><\/li>\n
- The Manufacturing Method of Japanese Whisky \u2013 Craftsmanship Beyond Scotland<\/a><\/li>\n
- Introduction to Japan's Major Distillery<\/a><\/li>\n
- Japanese Whisky Drinking Culture \u2013 From Highball to Mizuwari<\/a><\/li>\n
- Recommended products for Japanese whisky beginners<\/a><\/li>\n<\/ul>\n
The History of Japanese Whisky \u2013 A 100-Year Legacy Created by Two Masters<\/h2>\n
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<\/p>\nWhiskey was first introduced to Japan in 1853, when the U.S. fleet led by Commodore Perry visited to demand the opening of Japan. At the time, whiskey was served to Shogunate officials, and the following year, a cask of whiskey was presented as a gift to Shogun Tokugawa Iesada. However, the true history of Japanese whiskey begins with two pioneers: Shinjiro Torii and Masataka Taketsuru.<\/p>\n
In 1918, Masataka Taketsuru, a young engineer at Settsu Shuzo, went to Scotland to study. While studying chemistry at the University of Glasgow, he simultaneously gained practical experience at various distilleries. In particular, he stayed at the Hazelburn Distillery in Campbeltown for two to three months, where he learned the essence of whisky production and recorded this experience in detail in two notebooks. These "Taketsuru Notes" would later become a textbook for the Japanese whisky industry.<\/p>\n
When Taketsuru returned in 1920, Settsu Shuzo, which had sent him to Scotland, had abandoned its whisky business plans due to financial difficulties. Meanwhile, Shinjiro Torii, who had achieved success in the wine business, was dreaming of full-scale domestic whisky production. Torii learned of Taketsuru, who had learned the techniques in Scotland, and recruited him under extraordinary conditions: a 10-year contract with an annual salary of 4,000 yen.<\/p>\n
\nThe two men differed in their opinions regarding the location of the distillery. Taketsuru preferred a northern region like Hokkaido, which has a climate similar to Scotland, while Torii wanted a suburb close to consumption centers. Eventually, Yamazaki, located on the outskirts of Kyoto, was chosen as a compromise. The area was famous for its excellent water\u2014so much so that Sen no Rikyu had built a tea room there\u2014and the environment, where three rivers converged and fog frequently set in, was ideal for aging whisky.<\/p>\n<\/div>\n
In 1924, Japan's first whisky distillery, the Yamazaki Distillery, was completed, and in 1929, the first Japanese whisky, Shirofuda (White Label), was released. However, the strong smoky aroma of the Scottish style did not suit the taste of Japanese people at the time. Sales were sluggish amidst harsh criticism that it "smells like smoke." Torii did not give up and, after numerous blending attempts, released Suntory Kakubin in 1937, which suited the Japanese palate, and this product achieved great success.<\/p>\n
After his 10-year contract ended, Taketsuru decided to become independent and establish his own distillery. He settled in Yoichi, Hokkaido, which he believed had a climate most similar to that of Scotland. With the Yoichi Distillery beginning operations in 1936, the Japanese whisky industry began to develop in earnest, centered around the two giant corporations, Suntory and Nikka.<\/p>\n
The Manufacturing Method of Japanese Whisky \u2013 Another Form of Craftsmanship from Scotland<\/h2>\n
<\/p>\nJapanese whisky started out modeled after Scottish whisky, but over time, it has developed its own unique characteristics. The biggest difference is that a single company must produce all the spirits of various styles in-house. In Scotland, there is active trading of spirits between various distilleries, whereas in Japan, there is almost no trading of spirits between competing companies.<\/p>\n
To overcome these limitations, Japanese distilleries have developed methods to produce various styles of whisky in a single location. Distilleries such as Yamazaki and Hakushu operate multiple types of pot stills of different shapes and sizes, combine direct fire and steam heating, and use both stainless steel and wood for their fermentation tanks. Through this, they produce a wide range of styles, from smoky and peaty Islay malts to light and delicate Speyside malts.<\/p>\n
\nThe characteristics of the key stages of Japanese whisky production are as follows.<\/p>\n<\/div>\n
During the malting stage, Japanese distilleries historically produced their own malt, but currently, most purchase it from commercial maltsters. They primarily use unpeated or lightly peated malt, along with small amounts of medium- and heavily peated malt. While some import Scottish peat, an increasing number of distilleries are utilizing local peat in recent years.<\/p>\n
The water used in the mashing process varies from soft to medium hard, and the pH is maintained within the neutral range. Since the clarity of the wort influences the development of flavor components such as esters and fatty acids, each company has its own unique policy. Kirin applies beer brewing technology to produce clear wort, thereby creating fragrant and fruity esters. Suntory also pursues aromatic and complex aromas by maintaining a high degree of wort clarity.<\/p>\n
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\n division<\/th>\n Japanese whisky<\/th>\n Scottish whisky<\/th>\n<\/tr>\n \n Concentrate trading<\/td>\n Almost no transactions between companies<\/td>\n Active trading between distilleries<\/td>\n<\/tr>\n \n distillation method<\/td>\n Producing various styles at one distillery<\/td>\n Specialized styles for each distillery<\/td>\n<\/tr>\n \n use yeast<\/td>\n Distilled yeast + Beer yeast combination<\/td>\n Mainly uses distilled yeast<\/td>\n<\/tr>\n \n Aging temperature<\/td>\n Large annual temperature range (4~27\u00b0C)<\/td>\n Relatively constant<\/td>\n<\/tr>\n \n Special Orcs<\/td>\n Mizunara (Japanese oak) usage<\/td>\n Mainly American\/European oak<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n During the fermentation stage, Japanese distilleries use both stainless steel and wooden fermentation tanks. Of particular note is the method of yeast usage. While the use of ale yeast has recently been declining in Scotland, some Japanese distilleries still place importance on using both distillation yeast and ale yeast for brewing. Using both types of yeast together results in a distinctive survival rate profile during fermentation and adds complex flavors to the New Make spirit.<\/p>\n
During the distillation process, Japanese distilleries utilize pot stills of various shapes and sizes. Nikka\u2019s Yoichi Distillery adheres to a direct coal-fired method using stills with descending rhine arms, while the Miyagikyo Distillery uses indirect heating in spherical stills. Suntory produces various types of spirits by operating a diverse array of pot stills with different shapes, sizes, and heating methods at its two malt distilleries. The wash (fermented liquid) has an alcohol content of 7\u201381 TP3T, which becomes a raw wine with an ABV of 20\u2013251 TP3T after the first distillation. In the second distillation, it separates into three parts\u2014head, heart, and tail\u2014with only the heart portion becoming the New Make spirit for aging.<\/p>\n
- The Manufacturing Method of Japanese Whisky \u2013 Craftsmanship Beyond Scotland<\/a><\/li>\n
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Nikka's Yoichi Distillery (established in 1936) was founded by Masataka Taketsuru and is located in Hokkaido, which has a climate most similar to Scotland. It adheres to direct coal-fired distillation and is characterized by a heavy, smoky style. The Miyagikyo Distillery (established in 1969) is located near Sendai in northeastern Honshu and, in contrast to Yoichi, produces a smooth, fruity whisky. Nikka blends the spirits from both distilleries to create a balanced product.<\/p>\n![\"\uc77c\ubcf8](\"https:\/\/drunkencapybara.com\/wp-content\/uploads\/2025\/12\/\uc81c\ubaa9\uc744-\uc785\ub825\ud574\uc8fc\uc138\uc694_-003.jpg\")
The Fujigotenba Distillery (established in 1973), operated by Kirin, is located at the foot of Mt. Fuji and is a complex distillery that produces both malt and grain whisky. Since the 2000s, numerous craft distilleries have emerged, led by the Chichibu Distillery (established in 2008). Chichibu's Ichiro's Malt has proven the potential of Japanese craft whisky by winning consecutive awards at international competitions. In addition to this, distinctive craft whiskies are being produced in various regions across the country, including Akashi, Nagahama, and Shizuoka.<\/p>\n![\"\uc0b0\ud1a0\ub9ac](\"https:\/\/drunkencapybara.com\/wp-content\/uploads\/2025\/12\/\uc0b0\ud1a0\ub9ac-\uac00\ucfe0\ube48-\ud558\uc774\ubcfc.png\")
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