Pure malts are the equivalent of blended malts in Scotland. Japanese whisky producers use some unique terminology, which describes the way the whisky was produced or how it is consumed. The Japanese have also explored making rice whisky rather than using malt and grain. The distillates produced by Japanese distilleries are typically closely guarded, while it is common for Scotch makers to sell or trade distillates to make blends. A single Japanese distillery might have both wood and steel fermenters, multiple fermentation techniques, several types of pot stills, and a greater variety of oak casks for maturation. The in-house creation of distillates means Japanese distilleries will use a greater variety of techniques than a typical Scotch whisky distillery. As a result, single distilleries will often produce different raw distillates in-house, then use them to create unique their own blended whiskies with unique flavor profiles. Japan, on the other hand, only has a small number of distilleries. In fact, some companies produce blended scotch whisky solely using raw distillates provided by other distilleries. The time it spends in the cask mellows its flavor and reduces its alcohol content.īecause Scotland has almost 200 distilleries, it means they can easily trade raw distillates with one another to produce unique blended whiskies. It is a colorless liquid that is extremely strong and quite harsh. The first difference relates to the use of raw distillates, which is a whisky straight from the still before it enters the cask. However, there are a few key differences between Japanese whisky and Scotch whisky. That’s why they tend to produce whisky distilled in pot stills, and aged in oak casks. Most Japanese whisky makers are heavily influenced by the Scotch whisky tradition. Similarities & Differences to Scotch Whisky Japanese whisky distilleries were no longer a curiosity, they were producing some of the best whiskies in the world, beating distilleries in Ireland, Scotland, and the United States. These awards included the International Spirits Challenge and Whisky Magazine Awards. The popularity of Japanese whisky dramatically increased in the 2000s, largely due to Japanese whiskey makers winning several major awards. These two companies are the largest producers of Japanese whisky today. In later years, Kotobukiya changed its name to Suntory and Dai Nippon Kaju became Nikka. Shinjiro Torii retained control of Kotobukiya. He launched the company Dai Nippon Kaju, and built Yoichi distillery. In 1934, Taketsuru decided to build his own distillery on the island of Hokkaido, which had a cooler climate which was more like Scotland. Taketsuru’s whisky-making ability combined well with the Torii’s experienced palate and the whisky they produced was high-quality. When he returned to Japan in 1923, he partnered with Shinjiro Torii to launch Yamazaki Distillery, under the company name Kotobukiya. He apprenticed at several whisky distilleries and discovered how Scotch whisky was made. In early 1918, a young Japanese chemist named Masataka Taketsuru moved to Scotland with the goal of becoming a distiller. If you enjoy delicious, high-end whisky, you will find that Japan has a lot to offer. Japanese whisky makers have displayed incredible ingenuity and creativity, combining traditional Scotch making techniques with new approaches. They have been producing a wide range of world-class whiskies, from extremely smooth single malts through to delicious blended grain whiskies. Japanese distilleries have certainly made their mark on the world of whisky in the past two decades.
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