Here is a list of the best Japanese whiskey:
- Akkeshi Sarorunkamuy
- Akashi Single Malt Sherry Cask
- Suntory Whisky Toki
- Taru 12 YR Tsutsumi Shochu
- Chichibu Us Edition 2020 Peated
- Nikka Days
- Nikka Taketsuru Pure Malt
- Nikka From The Barrel
- Hibiki Japanese Harmony Whisky
- Ichiro’s Malt Hanyu 15 Year Final Vintage
- Iwai Tradition Wine Cask Finish
- Mars Iwai Tradition Fall Wine Cask Japanese Whisky
- Yamazaki 12 Year Old Whisky
- Yamazaki 18 Year Old Single Malt Japanese Whisky
- Hakushu 12 Year Single Malt Whisky
- Kurayoshi 18 Year Malt Whisky
- Komagatake Limited Edition Single Malt 2020
- Kurayoshi 8 Year Whisky
The best Japanese whisky offers everything from bang for the buck to the most expensive bottles on earth because whether you’re buying from your local bottle shop or sipping from your favourite whisky bar it’s some of the rarest and tastiest juice on the planet.
Although comparisons to Scotch are unavoidable, this does not negate the fact that Japan’s top expressions are distinctive in their own right. This goes far beyond the unique bottles to the spirits contained therein, which frequently deliver luscious notes of fruit, cereal, vanilla, and malted barley. It is understandable why companies like Nikka, Hibiki, and Yamazaki are more well-known than ever.
Please continue reading the post to see more specific information that I will present to you.
Table of Contents
Best Japanese Whiskey
Akkeshi Sarorunkamuy
Given that it only started producing Japanese whisky in 2016, this distillery is a relative newcomer to the industry. On the island of Hokkaido in the far north of Japan, a place called Akkeshi has a wet, cool climate similar to Islay in Scotland. This whisky, whose name translates to “white crane,” is the first single malt release from the distillery, a young (at least three years old) blend of liquid aged in bourbon barrels, sherry butts, red wine casks, and A fruity dram with hints of vanilla and spice, Mizunara oak is bottled at 96 proof, which adds a touch of heat that lingers on the palate as you drink. Despite being fairly scarce in this country, the U.S., it’s definitely worth a try if you are a Japanese whisky fan.
Akashi Single Malt Sherry Cask
This yearly, limited-edition release from Akashi is one of their single malts or blends. This bottle is worth considering if you like Scottish whiskies aged in sherry casks, such as the Macallan or the GlenDronach. The whisky spends its entire life maturing in two different kinds of sherry casks: five years in Pedro Ximenez casks and a final year in Oloroso casks. The two different kinds of sherry wood give the beverage a variety of rich, fruity flavors, from prune to apricot to spiced vanilla.
Suntory Whisky Toki
Toki is a blend of malt and grain whisky from Suntory’s Yamazaki, Hakushu, and Chita distilleries. It’s probably one of the easiest Japanese whiskies to find these days. The main “pillars” of the whisky, according to Suntory’s offerings include Chita grain and Hakushu white oak cask whiskies, as well as white oak casks from Yamazaki and Spanish oak. The result is a very light spirit that is best enjoyed in a highball, a popular beverage in Japan, though it also doesn’t taste bad on its own. No, this won’t replace that $200 bottle of Hakushu 12, but times have changed, and we must accept our new situation.
Taru 12 YR Tsutsumi Shochu
Tsutsumi is a distillery that isn’t trying to cover up the fact that its product is aged shochu rather than whisky. But instead of continuing on your whisky journey, why not stop here and discover what this spirit becomes after spending 12 years aging in sherry casks? In order to mature its shochu for about a third of its nearly 150-year history, the southern distillery has been using sherry casks. This single barrel release has flavors of dried fruit, spice, and sweetness from the sherry influence on the shochu and the use of rice in the mash bill. Consider it a new whisky to try for lovers of sherry bombs.
Chichibu Us Edition 2020 Peated
Chichibu, which was established in 2008, was constructed on the ruins of the former Hanyu distillery, which was located about an hour outside of Tokyo. It is tiny in comparison to other Japanese bars, but the whisky packs a powerful punch. The distillery provides some important information about this five-year-old single malt in the US Edition. The peat content is 30 ppm, which is comparable to Islay scotches like Caol Ila and Lagavulin. There is no addition of caramel color, nor is it chilled filtered. It was aged in bourbon, wine, and Chibidaru casks (quarter-sized hogshead casks). This is another unicorn; let us know if you manage to obtain a bottle. A little over 2,000 bottles were produced.
Nikka Days
This is Nikka’s most recent blend with no age restriction that was made available in America. last summer. As the name suggests, it’s meant to be a smooth whisky that you can sip neat, in a highball, or, if you prefer, with some Coke. According to the brand, the blend is made up of “mellow and smooth In order to enhance the clear sweetness and full body, Coffey Grain Whisky and aromatic unpeated Miyagikyo malts are used, as well as a small amount of Coffey Malt Whisky and Yoichi malts.” These whiskies are all excellent on their own, so it is not surprising that they blend well together in this situation. To determine which you prefer, compare this one side by side with 2018’s excellent Nikka From the Barrel blend.
Nikka Taketsuru Pure Malt
In the autumn of 2020, Nikka, another significant player in the Japanese whisky market, will release this blended whisky. This whisky is a blend of malt whisky from Yoichi and Miyagikyo, two of Nikka’s distilleries; there is no grain whisky present. The main modification is the increased influence of Yoichi whisky, which adds a little bit more smoke to the palate due to the use of peated malt by that distillery. The sherry cask influence and fruity notes from Miyagikyo are still present as well, with the intention of creating a more balanced and flavorful “pure malt,” as Nikka terms it. According to the brand, this all makes Pure Malt a “refined” version of the whisky named after Both the new label design and Nikka’s founder, Masataka Taketsuru, are meant to pay tribute to him.
Nikka From The Barrel
Nikka From The Barrelcomes in second. It’s just as highly regarded, and has a “full flavor and richness of coffee, old oak, and tobacco [that] blends well with the hints of pepper and allspice,” said Zuma’s regional bar manager, Eva Kovacikova.
“The slight salinity at the end balances all the flavors and pairs well with globally-inspired Mediterranean dishes,” said Chef Allen Dabagh works at New York City’s Boutros, a Middle Eastern and American restaurant.
Hibiki Japanese Harmony Whisky
If you’re looking for a Japanese whisky at a decent price point, go for Hibiki Harmony. It tastes great in cocktails, on the rocks, and straight up. Mayumi Kobayashi, general manager of the Japanese eateries MIFUNE and Sushi AMANE in New York City, prefers to combine this with equal parts plum sake.
“Nothing beats watching space western anime with a glass of amazing Japanese whisky at the end of a busy New York City day,” she said.
Ichiro’s Malt Hanyu 15 Year Final Vintage
Connoisseurs have developed a cult-like following for the Japanese whisky industry rockstar Ichiro Akuto. “This whisky was made by his grandfather, Isouji Akuto, at their family’s legendary Hanyu distillery before it closed in 2000,” said Lee Watson is the partner and director of beverages at the New York City Filipino-Japanese restaurant Gugu Room.
On the nose,Ichiro’s Malt Hanyu 15 Year Final Vintage starts mossy, but then transitions to sweet and oaky. Dark chocolate, blackberries, apples, nectarines, and blood oranges make up the flavor. Costing $3,000, it is incredibly uncommon.
Iwai Tradition Wine Cask Finish
The Mars Shinshu distillery is situated in the same general area as Hakushu in the Japanese Southern Alps, despite the fact that Mars asserts to have the highest altitude of any distillery in the nation. Although other types of casks, including sherry, wine, and sakura (Japanese cherry wood), are also used in special release blends, the Iwai brand of whisky is primarily composed of reasonably priced blends of malt and grain whisky aged in ex-bourbon barrels. A limited-edition Wine Cask Finish from 2021 was the most recent of those. For this whisky, the blend that makes up Iwai Tradition was placed into red wine casks from the distillery’s sister winery, Chateau Mars in the Yamanashi prefecture, for a secondary maturation period of roughly a year. There are raisin, pear, honey, apricot, and sweet vanilla flavors in the flavor profile.
Mars Iwai Tradition Fall Wine Cask Japanese Whisky
While it may not be traditional, Mars Iwai Tradition Fall Wine Cask Japanese Whisky‘s wine-cask finish imparts a wonderful flavor on this Whiskey Iwai Tradition. “It’s very sweet and smooth with some vanilla and apricot finish,” Sebbah said. “After dinner drinking, this whisky is excellent.”
Yamazaki 12 Year Old Whisky
Yamazaki 12 Year Old Whiskycomes highly recommended. When we asked no fewer than four chefs and beverage directors about their favorites, they all gushed about it. “It has been my go-to whisky recommendation for anyone new to the Japanese category for many years,” said The global beverage director at the Japanese restaurant Zuma in New York City is James Shearer.
“It has an aroma of cinnamon and blossom that gives off a refreshing scent,” said At Chicago’s FireLake Grill House & Cocktail Bar, Mike Alaridi serves as chef de cuisine. “Smooth and just sweet enough to bring out the grape and pineapple flavors. Additionally, you can taste clove spice and the barrel’s smoky flavor.”
Yamazaki 18 Year Old Single Malt Japanese Whisky
Yamazaki 18 Year Old Single Malt Japanese Whisky comes from the same distillery as our top pick, but it’s aged for six additional years. “The heaviness and delicacy of the whisky creates an exquisite harmony of flavors,” said Executive chef Masaya Shirai works at the upscale Japanese restaurant Towa. In order to give the whisky a full body and complex flavor, it is aged in old sherry barrels to some extent.
Hakushu 12 Year Single Malt Whisky
What makes Hakushu 12 Year Single Malt Whisky a little different from the rest is the water. Keizo Saji, a master blender, uses high-quality water that has passed through ancient granite rocks that he discovered deep within unspoiled forests.
“The flavor profile is smoky and peaty, with notes of citrus, honey, vanilla, and a slight spice note at the end,” said The head bartender at New York City’s Wayla Thai restaurant is Bobby Leonardo.
Kurayoshi 18 Year Malt Whisky
Kurayoshi 18 Year Malt Whiskyis distilled using volcanic-rock-filtered water. “It’s a bit more on the sweet side with some waxy honey notes on the finish,” said Simon Sebbah, director of beverages at the American Bar restaurant in New York City. “It’s excellent for sipping on the rocks because it’s extremely light and high toned.”
Komagatake Limited Edition Single Malt 2020
Something complex and expressive that transports you on a journey is what you want when you’re sipping something neat. Komagatake Limited Edition Single Malt 2020 does just that, according to Jorge Centeno, head bartender at the Deer Path Inn in Lake Forest, Illinois, a hotel and restaurant.
“It guarantees an incredible array of flavors, including cherry, vanilla, a hint of orange and chocolate, spring honey, coconut, and candied ginger, while being balanced and light on the palate with little heat,” he said.
Kurayoshi 8 Year Whisky
Aged in former bourbon barrels, Kurayoshi 8 Year Whisky is an artisanal, small-batch whisky. Finding it can be difficult, but the effort is worthwhile. Sommelier and co-founder of Miami-based Vinya, Allegra Angelo, is a fan. “On the nose, candied citrus, roasted nuts, and exotic spice unfold into an exceptionally long palate,” she said. “Must-have for any whisky enthusiast.”
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FAQs
Japanese Whisky Production Methods
In terms of production techniques, scotch whisky and japanese whisky are most comparable. The two main types produced are single malts and blends, which are aged in a variety of barrel types, such as former bourbon barrels, sherry casks, and Japanese Mizunara oak. As there are numerous distilleries producing various types of whisky, the master blender must combine them before bottling, so blending is crucial in Japanese whisky.
What Distinguishes It From Other Whiskies?
To properly define Japanese whisky, regulations have recently been established, which should become law over the coming years. Currently, some bottles include whisky that was imported from other countries in the blend; however, these are beginning to be referred to as “world whiskies.” Japanese whisky comes in a variety of styles, from peated to sherry cask-influenced to light and floral.
Can You Add It To A Cocktail?
Japanese whisky can most certainly be used in cocktails. Actually, whisky, soda water, and a slice of lemon or other citrus fruit make up the Highball, a straightforward beverage that is very well-liked in Japan. You can also use Japanese whisky in traditional whisky cocktails like the Old Fashioned or Manhattan, depending on the bottle. Of course, taste these whiskies alone as well to fully appreciate their flavor.
Why Does Japanese Whiskey Taste So Good?
Japanese whisky is frequently regarded as the pinnacle of all whiskies. With regard to its history, it has some traits in common with Scotch. Masataka Taketsuru left Japan for Scotland in the late 1910s to pursue a career in chemistry. Instead, he developed a romantic relationship with Scotch (as we would, probably). He established the first two whisky distilleries in Japan and brought the custom back to his native country.
Japanese whisky is often produced similarly to Scotch. In contrast to bourbon, which leans toward sweetness, it uses malted barley and is aged in wood, much like Scotch. And it’s spelled Japanese whisky without the e, as Scotch whisky is also spelled without the e.
Why Is The Best Japanese Whisky Frequently Very Expensive?
Well, the process of importing these drams to Australia as well as the use of premium ingredients and proper maturation are not inexpensive. There is a real whisky shortage as a result of some of Japan’s top distilleries’ struggles to meet demand from around the world. Therefore, you’ll be lucky to find a respectable expression for under $100 when looking for this whisky online or at your neighborhood bottle shop. As long as you know what to look for, we continue to say it’s worthwhile. Here comes our reliable resource, which explores the relatively small world of Japanese whisky and lists the top drams from the top manufacturers.
Final Words
In recent years, Japanese whisky has experienced tremendous growth in popularity. As a result of distilleries complaining that they are having trouble keeping up with demand as a result of the category’s explosive growth, bottles have become more and more expensive and rare. New blends and NAS (no age statement) whiskies are now available from brands, and many of these make excellent ingredients for cocktails.
If you’re looking for bottles, be sure to do your research because some brands will purchase a blend of whiskies from different nations, bottle it in Japan, and label it as Japanese whisky. The fact that there are some truly amazing drams to be consumed is the reason it has grown to be so popular.
Thank you so much for reading.
