Whisky

Japanese whisky has made a name for itself in just a few decades. And why is that? Because it’s excellent, of course. Here are our favourites.

Mr Taketsuru

Japanese sake is famous and yet so young: only between 100 and 150 years old (by comparison, its Irish and Scottish cousins are at least 500 years old, and more likely 1000). This rapid rise to fame is not unjustified. Japanese distillers have always been keen to get things right, right from the start of their adventure.

Masataka Taketsuru is widely regarded as the father of Japanese whisky. The son of sake brewers, he learnt the trade on the job at the Longmorn Distillery in Scotland in 1918. Returning to Japan with his new wife (a native Scot) in 1920, Taketsuru helped establish the first Japanese whisky distillery. Fifteen years later he set up his own company, now known as Nikka.

Classics and curiosities

Today, Japanese whiskies are renowned for their quality and regularly top international rankings alongside their European ancestors. Many are famous: Hibiki, Akashi, Kurayoshi… A cross between Japanese know-how and luxury products, some are also shockingly expensive. Fortunately, you don’t need to take out a loan to discover this world, we promise: a few tens of euros will satisfy most tastes.

Some Japanese whiskies are renowned for their smoothness and finesse, often enhanced by the sweetness of the archipelago’s spring waters. Many display fruit flavours, from melon to banana and vanilla. Others take advantage of the peat bogs and cold winds of the north to develop more ‘Scottish’ flavours.

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