Japanese whisky is one of the hottest drink categories in the world, with plenty of innovation happening year to year. It’s wonderful to see the industry growing and a brand to look out for on the horizon is Kamui whisky K.K.
It was a pleasure to interview founder Casey Wahl about the journey of distilling whisky in the far north of Japan on Rishiri island, the uniqueness of local culture and how the whisky is going to be a champion for the region.
Japanese whisky has evolved into some of most coveted alcohol on the planet, regularly being sold for thousands of pounds. Much of the appeal lies in finding rare releases from distilleries that are no longer active, how Japanese whisky is produced, and the ingredients used to make it.
A unique production method linked to whisky making in Japan is the use of mizunara wood. Read on to learn about the qualities of mizunara, how it affects the flavour of whisky and why it’s only used for select casks.
So, it’ll come as no surprise that some of Nikka’s greatest concoctions are produced at Yoichi and one of the distillery’s finest offerings is the Yoichi Nikka Yoichi single malt that doesn’t come with any age statement.
It’s no secret that Japanese whisky has taken the world by storm, regularly fetching high prices at auctions and earning award after award, captivating the hearts and bank accounts of whisky lovers from all walks of life. But this wasn’t always the case.
There was a time not so long ago when Japanese whisky was looked down on as inferior to other whisky varieties like scotch and bourbon. So, what changed? The answers can be found in Brian Ashcraft’s brilliant Japanese Whisky: The Ultimate Guide To The World’s Most Desirable Spirit.
Packed full of insight and history, this is a must-read book for anyone with even a passing interest in whisky and Japanese culture.
The popularity of Japanese whisky continues to rise, which has led many breweries to come out with rare editions that reflect local culture. The Wakatsuru Saburomaru Distillery, based in Hokuriku, did exactly that with the Junenmyo Half Decade whisky.
Japan has a long tradition of producing some of the most unique alcoholic drinks in the world. From fruity tasting nihonshu to eclectic shochu, Japanese sake has a rich, complex history that has never been told in full until now. The Complete Guide To Japanese Drinks, written by Stephen Lyman and Chris Bunting, is a comprehensive and engrossing text on Japanese alcohol.
Japanese whisky features some of the most diverse flavours that I’ve ever tasted from alcohol. In fact, it’s the Japanese variety that has become my gateway into the whisky world. From the fiery punch of Hibiki Harmony, to the milder, sweeter taste of Akashi Tai White Oak Red, I’ve enjoyed making my way through several blends.
Japanese whisky features a range of unique tastes that sets it apart from Scotch and Irish. Whether it’s the fiery punch of Hibiki Harmony or the more subdued flavour of Nikka Coffey Grain, Japan knows how to produce a damn good drink.
In an effort to broaden my understanding of Japanese culture, I’ve taken to sampling different types of Japanese alcohol. The brewing methods involved in Japanese alcohol are elegant, refined and complex, contributing towards some of the most multifaceted drinks on the market. This sophisticated brewing process is at the heart of why so many different types of Japanese whisky have become popular with western consumers.