The imprint of elegance that cloaks everything that comes from Japan risks making us lose sight of the history of what is undoubtedly the country that has seen the greatest global attention for its distillate in recent years. The Indeed Japan is widely recognized as one of the leading voices when it comes to whisky of quality and for this reason, also thanks to the numerous awards accumulated in the last twenty years, the stocks of whisky are at a minimum, forcing the distilleries to market young products and often with no indication of age. The price of whisky Japanese is important but perfectly commensurate with the attention that is poured into each bottle.


The history of Whisky Peated in Japan

The history of whisky Japanese begins in 1923, when a young and motivated Masataka Taketsuru returned home after spending a few years in Scotland and having married a Scottish girl: his infatuation with the scotch was so high that various companies dedicated to the traditional distillation of rice brandy, sake and sochu began to turn around to convince the owners to also focus on whisky. Shortly after, Masataka had his first satisfaction and began to distill: the problem, however, was linked to peat, or rather an incisive note that the Japanese people had never known, preferring more delicate and less exotic flavors than a whisky with the scent of burnt wood and charcoal. Given that the first approach to peat was a struggle rather than a pleasure, the history of whisky Japanese risked closing at that moment with a crushing defeat for Masataka and his dreams of "Scottishizing" Japan, just as Scotland had done with him.


Years passed and wisdom grew in Masataka, so much so that he tried again with a whisky not peated and produced with only Japanese raw materials: the success was important and since then the distilleries in Japan have multiplied and the proposal is wide, varied, winning and rewarded and, sometimes, even peated. Let's see some examples of this mixture of cultures.



The best Whisky Peated Japanese


Ichiro's Malt Chichibu The Peated 2018 10th Anniversary



It looks like a classic rare Japanese bottling, that is a single cask produced and selected by Ichiro, owner of Chichibu which is none other than one of the best distilleries in Japan, thanks to Ichiro's talent and the small dimensions that allow you to maintain a pleasantly artisanal touch but always rigorous in every detail. Ichiro personally selects the barrels that become rare, valuable, collectible bottlings, with the added touch of peat to expand the range of perfumes of a whisky extraordinary, unique in concept and value.

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The Hakushu 12 Year Old


Hakushu represents the first declination of Masataka in Japan, a distillery that has created a solid credibility thanks to its own peated malt, certainly incisive and personal but never oppressive, always maintaining the grace and elegance of the country of origin. The production volumes are important but not excessive, thus giving the opportunity to taste a whisky fiercely peated but even more fiercely Japanese

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Yamazakura Single Cask Peated


Yamazakura is produced at the Sasanokawa Shuzo distillery and its name indicates the mountain of cherry trees a few steps from the factory. Here the Japanese hillside tranquility reaches its peak and the whisky it can only align itself with this idea: an important peat but which is structured as a scenography in front of which they take place bewitching and evocative notes, capable of making us travel thousands of kilometers with our eyes closed. A whisky also ennobled by rarity, being released in single cask form, each different and each unique.

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Mars Tsunuki Peated


Shinshu Mars Komagatake is the company proposing this whisky, but Mars is more than enough to indicate a distillery that has been created in a few years a respected name and from the wide selection of bottles, among which this peated version stands out. A discreet but present peat, never out of place or invasive, indeed responsible for an important olfactory bouquet and the classic gustatory marriage with the freshest part of the wood and fruit. Distillery to keep an eye on and to monitor constantly, able to give us beautiful bottles for the future as well.

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