Japanese Whisky
Scotland's discipline, Japan's soul: Japanese whisky is famed for precision, purity and balance — and for winning the world's top whisky honors. Ingredients: malted barley and grains, pristine water, yeast, and time in oak — including rare mizunara, Japan's own fragrant oak.
What it is
Scotland's discipline, Japan's soul: Japanese whisky is famed for precision, purity and balance — and for winning the world's top whisky honors. Ingredients: malted barley and grains, pristine water, yeast, and time in oak — including rare mizunara, Japan's own fragrant oak. Method: 1) Distill in the Scottish pot-still tradition that founder Masataka Taketsuru learned in Scotland. 2) Age in bourbon, sherry or mizunara casks. 3) Serve neat, mizuwari (with chilled water), or as a sparkling highball over crystal-clear ice. The experience: elegant and meticulous — honey, citrus, incense-like sandalwood from mizunara, and a finish of extraordinary length. History: Suntory built Japan's first malt distillery, Yamazaki, in 1923 with Taketsuru's help; he later founded Nikka in 1934. A century on, their rivalry defines an industry.
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