![]() The peat takes the flavor of herbs and malts, and the salty flavor is given depth and coastal freshness. Palate - Well-balanced with notes of peats, fresh fruits including melon and kiwi, and nuts like almond and walnut.įinish - Long and silky finish with ripe fruits like pear, plum, and apple. Aromas of candied citrus fruit, black liquorice, and spices. Nose - Mellow peat with an aromatic palette. ![]() Image Source - Nikka Whisky USA on Instagram The whisky is a blend of single malts from different years and does not carry an age statement. The Ishikari Bay near the distillery delivers a briny hint to the whisky during its maturation from the sea breeze. ![]() We curated a list of some of the best Japanese whiskies in the market that are a must-try! Nikka Whisky Yoichi Single MaltĬoming from Nikka’s first distillery built in 1934, Yoichi Single Malt is bold, strong, and packed with peaty notes and smokiness which is brought in by the traditional direct coal-fired distillation. However, several distilleries are spurring up across Japan and are making some excellent Japanese whiskies. At present, Suntory, Asahi, and Kirin are the biggest players in the Japanese whisky market and bag the most revenue in terms of sales. Rising disposable income, recurring awards and recognitions, an increasing cocktail culture, and growing awareness of different whisky categories from across the world have been some of the factors behind Japanese whisky’s global growth. The use of peat, grain, and barrels from overseas is permitted but the deed must be done in Japan. According to the new regulations set in place, a Japanese whisky must be distilled in Japan from malted or cereal grains and Japanese water. Similar to a Scotch, the Japanese whisky is aged in wooden kegs sometimes in Japanese Mizunara oak, or Sherry casks, and comes in single and double malts. continued to boost and recorded a value of US$ 67.4 million and 807,000 proof gallons. Despite these complexities and the pandemic, the demand for whisky did not slow down and outpaced its supply. Producers who were earlier selling Japanese whisky that was made from a blend of whisky from Scotland and Canada had to now resort to the new guidelines and make a shift in their production line. But the Hakushu has a more fruity character, whereas the Yoichi is more savory.Last year when the Japan Spirits & Liqueurs Makers Association laid down the laws for the production of Japanese whisky, several producers were hit by these regulations. Both are somewhat peaty, herbal, and crisp. Hakushu 12 is somewhat similar to Yoichi NAS. Whereas, Hakushu is more crisp, mineral, and apply. But overall, Yoichi is more firm, savory, robust, and peaty. Like Yoichi, Hakushu also utilizes a lot of used Bourbon casks. So they’re more similar to Yoichi than Yamazaki. This facility was designed to produce whiskies with more peat and Scotch-like character. Suntory would eventually launch the Hakushu Distillery in Yamanashi. And Yoichi is noticeably peaty, whereas Yamazaki is not. The Yamazaki 12 is the closest competition to Yoichi NAS from Yamazaki. The flavors of this are more spicy and savory. Yoichi whisky instead has a lot of ex-Bourbon influence. This imparts more floral and exotic notes. Yamazaki whisky also uses a fair amount of Japanese mizunara oak. The whiskies from Yamazaki are much more fruity than Yoichi and lack the firm peat influence. Today, Yamazaki also produces iconic malt whisky, but in Osaka. As mentioned earlier, Yamazaki Distillery was designed and operated by Nikka founder Masataka Taketsuru.
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