Japanese whisky

1. 1

   The sugar

   Modelled on Scotch: malted barley, often imported, mashed to wort; grain whisky from corn or other cereals in column stills.

2. 2

   The ferment

   Washbacks of wood or steel; some use several yeast strains to widen the range of flavours.

3. 3

   The still

   Pot stills of many shapes, sometimes within one distillery, so that one site can make many styles for its own blends.

4. 4

   The wait

   Casks of American, European and Japanese oak (mizunara), the last prized for incense and sandalwood notes. Climates range from cool north to hot, humid south.

The rules

• An industry standard (not a law) of 2021, in full force from April 2024
• Malted grain must be used; mashed, fermented and distilled (below 95% abv) in Japan
• Aged at least 3 years in wooden casks of up to 700 litres, in Japan
• Bottled in Japan at 40% abv or more

In the glass

Often delicate and precise; blends are a strong tradition.