Japanese Whisky

Rooted in Scotch tradition

In style, Japanese whisky is closely aligned with Scotch Whisky—so much so that it shares the same spelling convention (without the ‘e’), setting it apart from US Whiskey and Irish Whiskey. A defining feature of Japanese whisky lies in its approach to blending. In Scotland, blenders often source malts from multiple distilleries, sometimes even outside their own group. In contrast, Japanese whisky companies do not exchange stock with competitors. This means a Japanese blended whisky is typically crafted using malts from the same company’s distilleries—occasionally supplemented by Scotch imports.

Diversity through innovation

To overcome this limitation, Japanese distilleries focus on producing a wide range of styles within their own walls, from smoky, peat-driven whiskies reminiscent of Islay, to oak-rich Speyside-style malts, to delicate, floral Highland-inspired expressions. This diversity and commitment to precision have been key to Japanese whisky’s rise on the global stage, earning it acclaim as one of the most innovative whisky industries in the world. Japanese drinking culture also sets it apart: whisky is often enjoyed with food, either diluted with hot water (oyuwari) or mixed with cold water (mizuwari).

The distilleries shaping Japan’s whisky legacy

Today, Japan is home to around ten notable whisky distilleries, including Yamazaki, Hakushu (Suntory), and Nikka. Other names, like Karuizawa and Hanyu, have achieved near-mythic status among collectors, with some now silent but still highly sought after. At the heart of the industry, Suntory and Nikka remain its guiding lights, blending tradition with innovation to shape the future of Japanese whisky.