8 Perfect Japanese Whiskies To Add To Your Bar

The world’s biggest whisky market is taking to Japanese whisky with much enthusiasm, though the high prices are a significant barrier.

It is something unique to well-crafted Japanese whiskies — mysticism often supersedes their personality. They enjoy a somewhat cult following, so much so that spotting them on the shelf is at times a rarity. I thought that was an exaggeration until my brother, who was on a business trip to Japan, couldn’t score two bottles of the most decent pickups. But now, as the heart grows dearer for Japanese whiskies, so does their lineup. More brands are being launched in India than anyone would have thought even a few years ago.

After nearly a century of importing and bottling Scotch, the Japanese have, in recent times, moved towards creating unique Japanese whiskies with their own rules and appellations. It stipulates that to be labelled ‘Japanese whisky’, the spirit must be distilled from malted barley, using local water, and be fermented, distilled, aged, and bottled in Japan. They must also be aged in wooden casks for three years and bottled at a minimum of 40 per cent abv.

But what makes them so special? Firstly, when it comes to fauna, fresh air, and water, which are the backbone of any spirit production endeavour, Japan is as uniquely placed as Scotland. The vegetation and climate in the northern stretches of the country are quite like that of Scotland. However, the country’s four distinct seasons — spring, summer, fall, and winter — infuse Japanese whisky some unique characteristics that make it different from Scotch. Add to this the minerals-free water that is a Japanese speciality and the distinctly Japanese wood obtained from Mizunara trees used for making the casks in which the whisky is aged. The Mizunara, also known as Japanese oak, has to be 200 years old before its wood is turned into whisky casks, making them as rare as the whisky.

Then, there is the secrecy of the Japanese distillers. Whereas in Scotland, distillers freely exchange their liquids for making blended whiskies, the Japanese keep their library secret and are loathe to trade. All this is complemented by the country’s famously perfectionist approach to everything. Despite all this, however, it was only in 2014 when whisky guru Jim Murray declared Yamazaki Single Malt Sherry Cask 2013 to be the World Whiskey of the Year in his Whiskey Bible 2015 that the world discovered Japanese whisky. Demand has since soared to a level that has consistently exceeded supply, making them rare and more desirable.

Indian taxes are enough to mar the joy of a good spirit making Japanese whiskies out of reach of most unless you buy them from Duty Free. Further, fine Japanese whiskies are allocated to India in such small numbers that their tag often supersedes their value, landing in the hands of only a few. Who’s to stop Indians from enjoying a discerning dram? A few years ago, Beam Suntory introduced their Yamazaki 12-year-old Single Malt and Hibiki 17 Blended whisky in India, and last year came Toki, their more value-for-money proposition. And a few months ago, the company announced the launch of two limited edition labels in Indian Duty-Free stores. Now, Peak Spirits have announced the arrival of Komagatake Single Malt & Iwai Whiskies from Japan’s highest located Mars Shinshu Distillery in the Indian market.