For some time now, Japanese whisky has started to be appreciated by consumers. They are better accepted on the European markets, and are starting to be known in the UK. To help you to know a little more about this whisky and to appreciate it, we have elaborated a comparison with a selection of the best Japanese whisky of the moment, but also explanations about the tradition behind its making and the criteria to take into account when buying.
Here is our commitment, to make sure that we provide the best user experience and content quality:
You can support us by using our links to make your purchases (at no extra cost to you)! This sometimes earns us a commission which allows us to remain independent. More about us
Our selection
"It is a Japanese malt whisky of gold color of 10 years. This whisky is presented in a 70 cl bottle with an alcohol content…"
"Kirin Fuji Sanroku is perfect for collectors, as well as those who want to try something new. Their whiskey is rich, deep, fruity and somewhat…"
"Yamazaki 12 Year is known for its "noble" aroma. Many consider Yamazaki 12 Year to be the first single malt whisky in Japan, and the…"
"Quite light it can be proposed to people who are not very fond of Whisky and who like more Rum. It is a very tasty…"
It is a Japanese malt whisky of gold color of 10 years. This whisky is presented in a 70 cl bottle with an alcohol content of 45% by volume. The whisky has a perfect taste: neither too light nor too strong, ideal for beginners of Japanese whisky.
48,76 £ on AmazonPreviously marketed only as single casks, Nikka decided to add its Coffey Malt to its core range in 2014. Distilled in a Coffey still normally used for grain whiskey production, the malt is deliciously fruity and spicy. This whiskey has a fresh, clean nose, with aromas of candied lemon peel and rich cake spices. It's robust and spicy, with a fairly dense and richly textured palate, with cinnamon and clove on the palate, and a citrus-tinged freshness to lighten the load. And to finish, it's a perfect harmonious blend of dense spice, rich oak, and notes of lemon and orange. Delicious.
The alcohol content of this whisky is only 40% by volume, so it is neither too strong nor too light. Moreover its age contributes to its quality. This whisky is ideal for beginners in Japanese whisky.
Kirin Fuji Sanroku is perfect for collectors, as well as those who want to try something new. Their whiskey is rich, deep, fruity and somewhat creamy.
36,80 £ on AmazonThis whisky is very strong at first sight with its 50% by volume. But it can be enjoyed with 10 to 15% water without altering its taste. Rarely available outside Japan, this cask-aged whisky was produced in the Kirin Fuji Gotemba distillery located at the foot of Mount Fuji. Created with pure rainwater and melted snow from the top of Mount Fuji, this expression of Kirin Fuji Sanroku whisky has a silky smoothness and a diffuse aroma. Bottled at 50% this highly drinkable Japanese whisky has recently been replaced by the new Fuji Sanroku. Although similar in taste to the new version, this original Kirin Fuji Sanroku is a versatile blend that retains excellent flavor.
On the nose it is maritime and peaty, on the palate it is toasty with a little pear and quince flavor that is extended by a long, malty, cocoa-like finish. In its 700 ml bottle, this whisky embodies elegance and discretion. It is extremely strong and is highly recommended to be consumed in moderation. You have here a whisky of very good quality, which demonstrates the know-how of the Japanese.
Yamazaki 12 Year is known for its "noble" aroma. Many consider Yamazaki 12 Year to be the first single malt whisky in Japan, and the best!
116 £ on AmazonThis single malt aged for 12 years exists since 1984. It is made from 100% malted barley and aged in casks at the Yamazaki distillery before bottling. This golden whisky has complex aromas and superior drinkability thanks to notes of fruit, including peach, grapefruit, pineapple and candied orange, as well as spices such as clove and orange. This whiskey also has notes of rich coconut and tart cranberry, while the long finish features spicy ginger and cinnamon.
This is a whiskey made to be savored. Try it neat, served in a tulip glass or drink it over ice, poured over a whiskey stone. If you're looking for something bubbly, mix it with soda to add a touch of sparkle to its smoothness and bring out its woodiness. Or mix it with one part whiskey and two parts water and relax.
Quite light it can be proposed to people who are not very fond of Whisky and who like more Rum. It is a very tasty single malt with a particularly smooth and charming style. Its golden color is very attractive.
43,20 £ on AmazonAny specific needs?
The best Japanese whisky of 2021
The best entry-level Japanese whisky
The best premium Japanese whisky
The best alternative Japanese whisky
Your guide :
Rate this buying guide :By rating this buying guide, you are helping us to reward our best writers. Thank you!
| THE BEST | CHEAP | TOP OF THE LINE | ALTERNATIVE | |
In accordance with our commitment, this buying guide does not contain any sponsored products. |
9/10 |
8/10 |
9/10 |
9/10 |
| OUR SELECTION |
Nikka- Coffey malt whisky
|
Kirin- Fuji Sanroku Japanese (whisky)
|
Suntory The Yamazaki Single Malt Japanese Whisky
|
Nikka- Coffey grain whisky
|
|
It is a Japanese malt whisky of gold color of 10 years. This whisky is presented in a 70 cl bottle with an alcohol content of 45% by volume. The whisky has a perfect taste: neither too light nor too strong, ideal for beginners of Japanese whisky.
|
Kirin Fuji Sanroku is perfect for collectors, as well as those who want to try something new. Their whiskey is rich, deep, fruity and somewhat creamy.
|
Yamazaki 12 Year is known for its "noble" aroma. Many consider Yamazaki 12 Year to be the first single malt whisky in Japan, and the best!
|
Quite light it can be proposed to people who are not very fond of Whisky and who like more Rum. It is a very tasty single malt with a particularly smooth and charming style. Its golden color is very attractive.
|
|
|
Age
|
10 years
|
1 year
|
12 years old
|
7 years
|
|
Alcohol content
|
40%
|
50%
|
43%
|
45%
|
|
Indicative volume
|
70 cl
|
700 ml
|
75 cL
|
70 cl
|
|
Allergens
|
Sulfites
|
Sulfites
|
Sulfites
|
Sulfites
|
|
Characteristics
|
Malt
|
Blended Whisky
|
Single malt
|
Single grain
|
Help us improve this table:
Report an error, request the addition of a feature to the table, or suggest another product. Thank you for your kindness!
We spend thousands of hours each year studying the major specialized websites, analyzing products of hundreds of brands and reading user feedback to advise you on the best products.
We are a product review company with a single mission: to simplify your buying decisions. Our research and testing helps millions of people every year find the best products for their personal needs and budget.
To support us you can: use our links to make your purchases (which often earns us a small commission), share our articles on social networks, or recommend our site on your blog. Thanks in advance for your support!
The Japanese are masters in the art of combining subtlety and complexity, and their whisky is no exception. Smooth and light, Japanese whiskies will appeal even to those who don't normally enjoy drinks with a high alcohol content.
Whisky is said to be of quality when it wins one or more awards. Nine different whiskies from Suntory Liquors won awards at the International Spirits Contest held in the UK in 2013. Nikka whisky was rated "Best of the Best" by Whisky Magazine in 2001. Yamazaki has produced what has been hailed as the greatest whisky in the world. In short, international recognitions are references that identify the best whisky. This shows that the product is of very good quality.
Japanese whisky tends to become a very popular alcoholic drink, so it can be counterfeited. To avoid the unpleasant consequences of poor quality alcohol, always pay attention to the ingredients. The composition of a Japanese whisky should include malted barley and other grains (optional, including corn). Excluded are food additives, alcohols, and artificial flavors and fragrances.
Because of Japan's climate, Japanese whiskey tends to mature more quickly than Scotch, resulting in a product that tastes older and more refined than it actually is. However, Japanese whisky must be aged in oak barrels for a minimum of three years. Remember to check that the bottle you want to buy respects this criterion.
Generally, the more expensive a product is, the more quality it is said to be. However, never judge the whisky only by their price, because you can have surprises. Indeed, a good marketing program can also have the effect of making a product very famous and expensive, even if it is not of the best quality. So it is better to associate the price with the brand to be sure of its quality.
Japanese whiskies are made in the Scottish style. They are between Lowland and Speyside whiskies in style: delicate and fragrant with a honeyed sweetness. We regularly hear them described as smooth, but that's doing them an injustice. Light sherry and floral notes, they are also sometimes peated for a smoky style, in the Islay style.
The burgeoning Japanese whisky industry has been largely attributed to its two founding fathers: Shinjiro Torii and Masataka Taketsuru. Shinjiro created the Suntory brand, founding the first distillery in Japan in 1923, Yamazaki in the Yamazaki Valley. Taketsuru founded Yoichi in Hokkaido eleven years later. Today, Japanese whiskies are becoming more and more popular and in a style of their own.
Since 1920, the Japanese have been making whisky. They like to combine their meals with alcohol. However, it was difficult to drink whisky directly during a meal. The Japanese art of drinking whisky is known as "Mizuwari", which means mixed with water.
This cocktail became popular in 1950 when the Japanese were recovering from the war and experiencing financial constraints. It was an inexpensive way to drink whisky. However, there was a decline in whisky consumption in 1980 and the early 1990s. A major factor that led to the resurgence of highball was the Suntory campaign. To compete with beer, it invented the canned highball. With the attention Japanese whiskey is getting these days, it's no surprise that the highball is making a comeback.
For the perfect Mizuwari, first fill your glass with ice cubes, add one shot of whiskey to 2 to 2.5 shots of mineral water. The "highball" is that version of Mizuwari where sparkling water is used with whiskey. It is one of the most revered cocktails in Japan. Modern Mizuwari recipes recommend using more water than before.
To make Mizuwari, add ice to a highball glass. Then stir the ice with a bar spoon to cool the glass. Be sure to discard the melted water. Next, add the whiskey and stir 13 and a half times clockwise. Gently add the soda water and stir clockwise 3 1/2 times again. Be sure not to spill or spoil the drink. When you are highballing, opt for a light whiskey like Suntory Hibiki Japanese Harmony or Nikka Coffey Grain. Your magic potion is ready.
A single malt is made with malted barley in pot stills at a single distillery. The objective is to achieve very distinctive flavors and nuances that exemplify the style of a single distillery. This type of whisky is distilled according to criteria that greatly influence the quality of Japanese single malt. One can take into account the temperate climate, the purity of the water and the presence of peat bogs. The peat filters the groundwater used for the distillation of whisky. This water is considered the best water in the production of whisky.
Blended whisky is usually obtained by mixing single malt whisky with grain whisky from different distilleries. But in the case of the Japanese blend, things are a little bit different: as the Japanese don't have many distilleries, they elaborate themselves their base to blend blends from their only distilleries and this without exchanging their distillates. This way of doing things makes the Japanese blended whisky unique and delicious.
Japanese whisky is based on the scotch tradition, double distilling malted and/or peated barley before being aged in wooden casks. Unlike the sweeter American bourbons and ryes, they tend to be drier, smokier and more peaty, and come as single malts or blends.
First of all, this whisky is native to Ireland, it is distilled and produced in Ireland, exclusively. The essential component of this type of whisky is unpeated malt, which gives it a slightly lighter, milder and almost sweet taste than other whiskies. Irish whiskey uses unmalted and malted barley as the grain, and the drink is essentially distilled in charred white oak.
Whether it is Irish whisky or Japanese whisky, both have their own specific and distinct characteristics. For those who like strong whiskies, Japanese whisky is ideal, but if you are not a fan of strong alcohol, Irish whisky will suit you perfectly.
Japanese whisky is rare
The Japanese whisky industry was overshadowed by beer and shochu, the domestic rice spirit, and many distilleries cut back on production because whisky simply wasn't moving. Looking at Japanese whisky today, this lack of interest is hard to believe, but this period of neglect continues to greatly affect the industry today. Whisky needs to age. With their warehouses seemingly quite bare of the aforementioned reduced production, aged whiskies from Japan's largest manufacturers are rare and expensive.
Japanese whisky is currently available
One of the benefits of the smooth profile and mild flavors of Japanese whiskey is that it makes the category wonderfully accessible. Many have ventured head first into Islay Scotch whisky only to be bowled over by the intensity and strength of the whisky. This turns many people off for good, when they simply needed to start with something milder and get used to the unmistakable taste of whisky. Japanese whisky is also more affordable compared to other similar spirits.
Japanese whisky is racking up awards around the world
Before everyone gets too excited, the awards are not final. Just because a council of whisky lovers and experts awards a whisky doesn't mean it's better than the others. However, after one, two, three, twenty awards, we have to admit it: something about the spirit is pretty good. Hibiki 21 Year Old has been named the world's best blended whisky at the World Whiskies Awards five times. At the International Spirits Challenge in 2017, it won the Trophy, the event's most prestigious award. The 2013 Yamazaki Sherry Cask was named the world's best whisky in Jim Murray's Whisky Bible 2013. The Yamazaki 12, Yamazaki 18, Hibiki range, Yoichi range, Chichibu range are continuously accumulating awards.
In our opinion, the best brands of Japanese whiskies in 2022 are :
Hibiki is a noble blend of countless malt and grain whiskies from Suntory's renowned distilleries, and is embraced as an icon of Japanese luxury by the award-winning House of Suntory whisky. This Suntory blend was launched in 1989, and there are now three different expressions in the range. The 17 year old version is probably the best, an incredibly well-balanced sip with lovely caramel notes.
The first whisky was released in 1940. The brand name of this whisky was "NIKKA WHISKY", short for "Nippon Kaju". The Nikka Whisky company owns the Yoichi Distillery and the Miyagikyo Distillery, and offers various whiskies and spirits to connoisseurs around the world. Nikka Whisky is the most popular whisky in the comparisons with 5 stars for its notes of caramel, vanilla, spices and oak.
Kirin has benefited from centuries of experience in whisky making offered by countries like Scotland, importing state-of-the-art techniques. The company's whiskies are often said to have a clear, sweet taste and a mild aftertaste, while the fragrance reminds people of fruit or flowers.
Tokinoka Japanese whisky is the expression of Japanese taste and know-how, precision and balance of flavours, delicate texture. Tokinoka means "scent of time" in Japanese. It is of very good quality.
Yamazaki is the pioneer of Japanese single malt whisky, born in Japan's first and oldest malt distillery. Yamazaki's renowned waters and unique misty climate of varying temperature and humidity combine to provide the ideal conditions for whisky making.
The diagram below will help you to get an idea of the typical prices for each price range (entry-level, mid-range and high-end).
However, more expensive does not necessarily mean better.
We therefore advise you to always consult our ranking before deciding, rather than blindly relying on price ranges.
Keep your whisky cool
Bottles should be stored in a cool space with a stable, non-extreme temperature. Temperature variations can cause the liquid in the bottle to expand, possibly damaging the cork, while moisture acts on the outer surface, damaging labels and cans.
Avoid sunlight
In addition to extreme temperatures, direct sunlight can impact your whiskey. Enough of it over a long period of time will degrade the flavors, disrupting the delicate balance of your precious whiskey. In addition, sunlight affects temperature, which can throw off the spirit. Dark, cool spaces are optimal.
Keep your whiskey upright
We've all been there: you're thrilled to open that special bottle, you pull back the plastic and lift the cork, and it crumbles and breaks. Keeping the cork immersed in high alcohol will cause it to disintegrate. This is easily avoided by keeping your bottles upright in storage. Wine can be stored horizontally. Whiskey and other spirits cannot.
Take care of the cork in your whisky bottle
Even if your whiskey needs to stand at attention, it's a good idea to keep the corks wet. Tilt your bottles horizontally two to three times a year to let the liquid soak into the cork, then return the bottles to the upright position. This method keeps the cork "fresh" and oxidation to a minimum.
Open your whisky with care
Once opened, the whiskey in the bottle will oxidize faster and the flavor compounds will slowly change and dull. It's best to finish a bottle of whiskey within two months, so keep that in mind when opening sealed bottles. Calculate your overall consumption and you will have an estimate of how many bottles you should have open at a time.
At the beginning, especially for beginners, Japanese whisky seems very strong and gives off a strong and unpleasant smell. And yet it is the easiest whisky to swallow. Moreover, Japanese people like to drink it with ice or water.
Japanese whiskies are known for their textures and their maturation age which does not require much time. In addition, they have also won many awards and are recognized internationally as a very good whisky.
The Guardian reports that Japanese whisky has been shown to have high levels of the antioxidant ellagic acid. This could mean that it helps protect the body against inflammation and cancers. It has also been shown that Japanese whisky is distilled in the best conditions.
Like Irish and other whiskies, Japanese whisky also features single malts and blended whiskies.
Every month we help more than 1 000 000 people buy better and smarter.
Copyright © 2022 - Made with ♥ by buyingbetter.co.uk
Your reviews and buying guides 0% advertising, 100% independent!
