Taking over the world by storm, Japanese whisky is one of the most preferred whiskeys in the market. Coming from a country that is known for its tradition, the process of making the Japanese whisky and the ingredients are, in their own way, unique. The first Japanese whisky was distilled in 1923 by Masataka Taketsuru, the founder of Japanese whisky.
Production of Japanese whisky was started in 1870, but commercial production started in 1923. Ask any bartender about Japanese whisky, and they will tell you it’s one of the best in the market, and the Distilled spirits council backs it up. Here’s the guide that will go through everything you need to know.
Whether it’s single malt or blended whisky, they both have gotten a lot of attention since they started reaching out in the world. It took a while for it to get noticed by people since it was early times, but since it’s out in the market, its sales have been increasing more drastically than expected.
From being into fine Japanese wood to having a nutrient-rich water source with a taste that brings out the mouthwatering taste in Japanese whisky. Blended whisky has become a cultural thing to be consumed with food nowadays.
We all love both the man and a place with a culture; Japan is one of those countries that have traditional values in whatever they do. Whisky first started manufacturing in 1870 but wasn’t commercially manufactured until 1923. Two of the most influential people in the history of Japanese whisky are Masataka Taketsuru and Shinjiro Torii. Torii was a successful merchant selling wine, but that wasn’t enough for him. He wanted to make some of the people of Japan, so he started a whisky distillery and Masatak Taketsuru and made him his executive.
If Japanese whisky were not to be sold outside Japan, no one would be able to taste it even if they used the exact process they use in Japan. One of the main qualities of Japanese whisky is the small difference in flavor which comes from the water sources and wood used for barrels. Just to that aroma and taste of it. Many distilleries use Japanese wood that you won’t get from the American spirit. However, you can buy it from anywhere.
When it comes to Japanese whisky, it’s more about the taste of culture than choosing your own taste or style. Shajiro Torii did his best to bring out a taste as natural and beautiful as the Japanese blossom season itself. This whiskey is for both weather if you want to party or it with your food.
You can taste the culture and tradition in the Japanese whisky itself. Nothing more can be said when it comes to its earth-rich taste with a beautiful aroma and that smokiness that all whisky nerds like. Song single malts to blend, you can just taste the art of making Japanese whisky. You can also buy Japanese liquor online.