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.
Being in a bar or a restaurant is transformative. Venues like that are an intersection of new cultures, communication, excitement and storytelling. Drinks play a vital role in creating these experiences, with Japanese drinks like sake and shochu elevating nights out, intimate lunches and conversations with friends.
Sake is one of my favourite drinks. But it’s not the only thing that floats my boat. I’m pleased to announce the launch of Drink To That, a newsletter for imbibing knowledge, celebrating the hospitality industry and providing content marketing tips for drink brands.
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 Much of the appeal lies in finding rare releases from distilleries that are no longer active, how Japanese whisky is produced, and the ingredients used to make it.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.
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.
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.
When it comes to Japanese whisky, Suntory is the undisputed king of consistency. Over the years, the brewing giant has created countless blends that have delighted consumers around the world. Western drinkers can’t seem to get enough of Suntory’s attention to detail and craftsmanship. All of their whiskies are brewed with care, and one of the most impressive variants is the Hakushu Distiller’s Reserve whisky. Continue reading “Hakushu Distiller’s Reserve Whisky Review: Herbal Freshness For The Win!”→
Japanese drink making is revered for its attention to craftsmanship and detail. With each year, more and more western consumers are becoming interested in sampling the elegance of Japan’s finest beverages. Japanese whisky is an excellent example of the western world’s craving for unique flavours.