Whiskey

Japanese whisky has made a name for itself in just a few decades. Why? Because it is excellent, of course. Our favorites are here.

Japanese sake is famous and yet so young: only between 100 and 150 years. (By comparison, its Irish and Scottish parents are at least 500 years old and likely more than 1000 years.) This quickly gained notoriety is not unwarranted. Japanese distillers have always been committed to doing things right, even at the very beginning of their journey.

Masataka Taketsuru is widely recognized as the father of Japanese whisky. This son of sake brewers learned the trade on the job at the Longmorn distillery in Scotland in 1918. Returning to Japan with his new wife (a Scottish native) in 1920, Taketsuru took part in the founding of the very first Japanese whisky distillery. Fifteen years later, he founded his own house, now known as Nikka.

Today, Japanese whiskies are renowned for their quality and regularly rank alongside their European ancestors at the top of international rankings. Many are famous: Hibiki, Akashi, Kurayoshi… A blend of Japanese craftsmanship and luxury product, some are also horrendously expensive. Fortunately, there’s no need to take out a loan to explore this world, we promise you: a few dozen euros are enough to satisfy most tastes.

Some Japanese whiskies are known for their smoothness and finesse, often enhanced by the softness of the spring waters of the archipelago. Many showcase fruity aromas, ranging from melon, banana, and vanilla… Others take advantage of the peat bogs and cold winds from the north of the country to develop more "Scottish" flavors.

Japan also produces some curiosities, such as rice whiskies distilled under the tropics… In short, a whole universe to explore.