Paving The Way for Japanese Whiskey

Japanese whiskey production started in 1870 but was only commercialized when the first distillery Suntory was established in 1923 by Shinjiro Torii. Masataka Taketsuru who had studied the art of whiskey making in Scotland worked for a few years under Torii but separated in 1934 to establish his own distillery “Nikka”. Beating Scotland at its own game, the Japanese produce premium single malt and blended whiskey with a traditional Japanese twist.

Yamazaki 12-Year-Old – As the name suggests, Yamazaki is the first and the oldest distillery in Japan. Aged for 12 years, this single malt whiskey has a profound aroma of fruit and mizunara. To complement its citrusy flavor and sweet aftertaste, the drink has a smooth texture that stays in tingles your palette and your mind.

Hibiki 21-Year-Old – Hibiki is a master blend of craftsmanship and luxury from the House of Suntory. Aged for 21 years, it is made of barley and grain and is one of the world’s finest blended whiskeys. Caramel notes for the nose, fruit, wood, and spice on the palate with a finishing note of incense aroma is the harmony maintained by Hibiki.

Nikka Taketsuru Pure Malt – Named after the father of Japanese whiskey, Masataka Taketsuru, this blended malt is made from the two distilleries in Yoichi and Miyagikyo because of the natural resources available in the region. A delicate malt flavor, with a pleasant hint of fruitiness, this malt is undoubtedly the best one to start with to enter the world of Nikka whiskeys.

Karuizawa 17-Year-Old – From one of the most legendary distillery Karuizawa 17 YO is internationally acclaimed whiskey. The first note of caramel and maple syrup followed by a spicy and metallic flavor is nothing transports you back to traditional and authentic Japanese roots.

Whiskey-making is not just a drink but a form of art, that has clearly been mastered by the Japanese. So, if you haven’t tried these aromatic flavors yet, it’s about time we change that.

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