Single Malt

Single Malt Japanese Whisky

When Japan enters an economic market, it aims to perfect it, and this driving agenda has pushed the single malt Japanese whisky category to the top of global sales. Within a relatively short time, the Japanese whisky industry has become one of the dominant players in the whisky world.

Single malt Japanese whisky has been one of the drivers of this trend, alongside its meticulous production of world-beating blends. However, the single malt approach is the lead player in a range of whisky styles that has come to represent the excellence of production that Japan demands.

The Japanese whisky category was created in the late 1800s when commercial distillation began. Japanese whisky makers travelled to Scotland to study the methods and standards of the whisky industry there. It is well recognised that Japan’s ambitions for whisky were to emulate the success of Scotland. People like Masataka Taketsuru returned from trips to Scotland and established distilleries in the terrain that offered similar climatic or geographical conditions to Scotland. This allowed the industry to follow a clear pattern of development that sought to create a singular single malt Japanese whisky category. 

This included importing whisky from Scotland to produce single malt Japanese whisky. This has changed in recent years as new legislation and rules were introduced stipulating that to be labelled as single malt Japanese whisky the products must be entirely made in Japan. All Japanese whisky must be matured, distilled, fermented and bottled by producers in Japan, as well as using water that is sourced from within the country. 

A great example of single malt Japanese whisky excellence is Nikka Yoichi Aromatic Yeast 2022. This floral and light whisky is stuffed with aromatics and bottled at 48%. This is a peated single malt Japanese whisky with lots of tropical notes, including coconut, melon, mint and herbs. Part of the Nikka Discovery Series, it’s distilled on Japan’s most northerly island, Hokkaido.

Yamazaki 25 is one of the more valuable single malt Japanese whisky releases. Often hitting prices of many thousands at auction houses, this popular and personality-heavy singe malt underwent a sherry cask maturation that has imbued the release with layers of rich and complex flavours. Yamazaki 25 is produced in the Yamazaki in Shimamoto in Osaka Prefecture. Yamazaki is owned by Suntory, the Japanese drinks conglomerate. 

Another great example of single malt Japanese whisky is Okayama Single Malt. Distilled in the  Miyashita Sake Brewery, the Okayama brand was launched in 2011. Matured in brandy, sherry and Mizanura casks, Okayama Single Malt is bottled at 40%. The triple-casking results in a profoundly complex layer of flavours and aromas, making this young whisky increasingly popular in its home and global markets.