Even if you aren’t a whiskey connoisseur, chances are you have tried scotch, bourbon or blended scotch whiskey at some point in your life. However, there’s also a chance that you might not have come across Japanese whiskey or even heard about it, especially since Japanese distillers have only begun importing different varieties of whiskey across the world fairly recently.
At Noodle Oodle, we do Asian right and believe that our patrons should explore Japanese varieties. However, for newbies, it can be difficult to know which variety stands where? Which one is good and which isn’t? So, to help you take the plunge into the world of Japanese whisky, we have prepared this blog post with a brief history and popular terms to know. Keep reading to discover what Japan has to offer.
A Short Beginner’s Guide to Japanese Whisky
Here is a brief guide to the basics of Japanese whisky.
A Brief History
The Japanese whisky industry traces back to one man named Masataka Taketsuru who went to Scotland in the year 1918 to study the chemistry behind Scottish whisky and learn the secrets of how they are made.
Then, in 1923, he partnered up with another whisky enthusiast named Shinjiro Torii and together they opened what is now the biggest distillery in Japan, known as Suntory and it has helped shape the modern-day Japanese whisky style. And, since scotch is the primary influence for this style of whisky, it is manufactured using the same process. However, the climate of Japan is very different from that of Scotland and so, they believe that the 4 seasons in the country have helped the distillers achieve a more balanced taste and feel. And, similar to Scotch whisky, the Japanese varieties are also categorized after the style of production used.
The Best Way to Drink Japanese Whisky
When you go to purchase any variety of Japanese whisky, you will notice that most are available at a premium price. And, while you may think it will be better to drink it over ice, straight or with a bit of water, it doesn’t mean they cannot be used to prepare cocktails. And from using it to prepare popular scotch favourites like the rusty nail, Japanese whisky can also be used to prepare more well-balanced drinks like the scotch sour. And traditionally in Japan, the highball is used to serve drinks, even in bars.
Popular Terms to Know
- Mizuwari – The term used for whiskey and water which is popularly served in Japan.
- Sochu Cask – The term Sochu is a traditional type of distilled whisky spirit made using barley, rice, buckwheat, sweet potatoes and/or sugar cane. The variety is matured anywhere between three months and up to three years on average and it’s done in American Oak barrels and bottled at 25% to 45% ABV. And, some of the varieties are well-rested, aged and finished in Shochu casks.
- Oyuwari – This is a term used for whisky and hot water.
- Pure Malt – This term is used for blended malts from Scotland and is a blend of 100% malted barley.
- Haiboru – This is the term used for a whisky and soda served in a highball.
- Ji-Whisky – This is a type of whisk that is locally made and only available in the local region. You can think of it as a type of craft whisky. However, since local production methods aren’t regulated, the local varieties aren’t made of proper stills and in certain instances, not even out of grain.
So, there you have it. Hopefully, now you know a little more about the different varieties of Japanese whisky available than you did before. If you enjoyed this article, be sure to visit Noodle Oodle’s restaurants, where we do Asian right, located in Kolkata to try different Asian foods, including Japanese, to get a taste of the culture.