Čím vás prekvapí whisky z krajiny vychádzajúceho slnka?
Japanese whiskey is breaking records in terms of the number of awards it has won worldwide and is among the most exclusive spirits you can buy.
The difference between Japanese and Scotch whiskey
Scotland has a long and strong tradition of whisky production. Distilleries sometimes exchange whisky with each other in order to create the best possible blend. However, this would be a real rarity in Japan. Distilleries here mix their blends exclusively from whisky produced in their own distillery or from foreign whiskies. Although Japanese whisky was initially inspired by Scotland, its production method has gradually diverged over time. Japanese whisky is specifically created to be paired with food. It does not have harsh flavors and is made from grains that do not develop nutty flavors. As a result, the taste of Japanese whiskey is more balanced than that of Scotch. It has a lighter and more aromatic flavor profile.
The difference is also due to the climate zone in which Japan is located. It is warmer and more humid than Scotland. Winters are cold and summers are hot. These temperature extremes also affect the whisky maturation process. A three-year-old Japanese whisky is therefore equivalent to a 12-year-old Scotch. However, stating the age is not a common practice for Japanese whisky.
Whisky from Japan may not always be Japanese
Japan does not have strict regulations for whisky production, unlike Scotland or the USA. Therefore, whiskies from Scotland, the USA, and Canada are also used in the production of Japanese whisky.
Harmony and balance
One of the most important characteristics of Japanese whiskey is balance. The need for harmony in Japanese whiskey reflects the principles of Japanese culture, which has sought to achieve harmony between man and nature since its inception. In whiskey, this means a well-rounded whiskey with flavors that are in balance with each other.
Aging in Japanese wood barrels
Barrels made from various types of Japanese wood are also worth mentioning.
The Kamiki brand is the first and only one in the world to mature whisky in local wooden barrels made from cedar trees (however, this is only the second maturation, the first being more traditional in American oak barrels after bourbon). Japanese cedar (or Yoshino Sugi) is considered the best type of wood for producing local alcohol. It has been used to build temples for centuries and is known for its aroma and delicate composition, which helps to calm the body and mind.
All types of Kamiki whiskey undergo secondary maturation in cedar barrels. This gives them a perfectly smooth taste and the aroma of sandalwood and green tea. Cedar wood makes Kamiki a truly unique whiskey.
In the case of Kamiki Sakura Whisky, a third type of wood from the sakura (Japanese cherry) tree is also used in the aging process.
This whisky is available in three forms. You will immediately notice the difference in taste. If you want to try all three types, we recommend our discounted Kamiki Whisky set.
Another excellent Japanese blended whisky is Hatozaki. It is a blended whisky made from Japanese and foreign barley and grain malts, which differ in age, style, and type of casks. After blending, this whisky blend is aged in wooden barrels made from Japanese oak. This oak even has its own name - mizunara.
Mizunara (Quercus Mongolica) is a Japanese oak used by most Japanese whisky producers. It is very soft and porous. It tends to leak, which is why many Japanese producers now prefer to age their whiskey in sherry or bourbon barrels. Japanese oak barrels are still used, but they are reserved for the final maturation, during which the whiskey from the mizunara barrels takes on honey and floral tones with a subtle hint of wood.
Japanese-style drinks
Finally, for inspiration, here are three versions of how you can enjoy a drink Japanese-style:
Highball
The recipe is simply to add a sparkling drink to whiskey, which not only makes the drink sweeter, but may also save you from overdoing it with the whiskey. The Japanese prefer to add soda to their whiskey. Here, we are more accustomed to cola or lemonade. This style is not for renowned purists, but as they say, you can't argue with taste.
Whiskey Tea
The combination of whiskey and tea is quite common in Asia. The floral notes of Darjeeling black tea balance the dry, fruity taste of whiskey, softening its flavor and enhancing its aroma. Another very interesting and clean combination of flavors is whiskey with iced green tea. If you like refreshing long drinks to liven up your evening and hot summer days, this could be something for you.
Japanese gin and tea
The recipe for the Hyogo, Tea and Tonic cocktail with Japanese gin and fruit tea is very similar (but you can use any tea you like). The base is an excellent dry gin, 135 East Hyogo Dry Gin, made in the London style, a tasty bartender's tonic (we recommend Thomas Henry), and a tea bag of your choice. The procedure is simple: put a tea bag in a glass, pour in the gin, and let it steep for 2 minutes. Then add ice to the glass and top up with tonic water. You can also buy these ingredients at Svetnapojov.sk as a discounted cocktail set.
FAQ – Japanese Whisky
How does Japanese whisky differ from Scotch whisky?
- Japanese whisky was initially inspired by Scotch whisky, but today it is produced differently.
- It is specifically created to be paired with food.
- It has a more balanced, lighter, and more aromatic flavor.
- It does not use grains that bring out strong nutty tones.
How does the climate affect the maturation of whiskey in Japan?
- Japan has greater temperature extremes (hot summers, cold winters).
- Whisky matures faster here – a 3-year-old Japanese whisky is similar in taste to a 12-year-old Scotch.
- Stating the age is not common in Japan.
Is every "Japanese whisky" really Japanese?
- No.
- Japan does not have strict legislation like Scotland or the USA.
- Whisky from Scotland, the US, or Canada can also be used in production.
What is typical of the taste of Japanese whisky?
- Balance and harmony of flavors.
- The sense of balance reflects the principles of Japanese culture.
In what kind of barrels is Japanese whiskey most often aged?
- American oak (after bourbon).
- Japanese cedar (Yoshino Sugi) – used by Kamiki for secondary aging. The whiskey acquires tones of sandalwood and green tea.
- Sakura (cherry) – in Kamiki Sakura Whiskey.
- Mizunara (Japanese oak) – brings honey and floral notes, subtle woody nuances.
Which brands are worth mentioning?
- Kamiki – unique in that it uses cedar and cherry barrels for maturation.
- Hatozaki – blended whisky from malts of various origins, matured in Mizunara Japanese oak barrels.
How to enjoy Japanese whisky in the style of the locals?
- Highball – whisky with soda or another carbonated drink.
- Whisky Tea – a combination of whisky with black (Darjeeling) or green tea.
- Hyogo Tea & Tonic – a cocktail with Japanese gin 135 East Hyogo Dry Gin, tonic, and fruit tea.
