Japan Whisky

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Il Whisky Japanese is relatively recent it dates back to 1923 period in which the collaboration of two men: Torii and Taketsuru began the construction of the first distillery in the Yamazaki valley. Being two strong characters and with innovative ideas, the partnership did not last long, in fact they decided to take different paths, each creating their own brand, Suntory for the first, Nikka for the second. Even today these two distilleries are the main producers of whisky Japanese, but always in eternal competition: each of the two is completely autonomous.

History of the Whisky Japanese

In September 2014 Jim Murray, one of the most influential critics of whisky of the world crowns the Yamazaki Sherry Cask 2013 as best whisky to the world of his Whisky Bible, the most complete guide in the world of wine tastings whisky. 

This victory shines a spotlight on products from Japan: only a few enthusiasts knew and had had the opportunity to taste some of the rare products of that nation. The reactions are immediate: the question of whisky Japanese distillery grows enormously, prices increase so much as to put a strain on the stocks of Japanese distilleries. 

The demand has increased so much that the distilleries have run out of stocks and have replaced the core-range (with declared age) with products with no declared age, therefore younger than in the past. An old Japanese distillery, Karuizawa, closed in the early 2000s, sells a few bottles from the stocks left in the warehouses: these bottles are extremely sought after and their average price has increased 8-10 times compared to the first releases, often exceeding the four digits. Karuizawa can be compared to the great closed distilleries of Scotland, hence Brora and Port Ellen.

The same Yamazaki Sherry cask 2013, which started at a price of around 180 pounds, can now be purchased for over 6000 euros.

It is simplistic to think that the assessments of a single man could have so radically changed the exports of whisky Japanese: in all likelihood Jim Murray simply followed a common hunch, namely that the whisky Japanese were able to rival on equal terms with whisky dle world, Scotland in primis.

The history of whisky Japanese will soon reach one hundred years of age but, like many activities of the nation of origin, it first of all tells of the passion for perfecting distillation techniques from other countries, in this case Scotland.

The first historical note relating to whisky in Japan dates back to 1853, when Matthew Perry, a senior commander in the United States fleet, served in the whisky to Japanese officers on their ship. Perry's attempt was to convince the Japanese to open up to the world, ushering in imports and exports of products, whisky included. In 1856 Perry gave away a cask of whisky to the imperial family, as evidenced by paintings of the time still preserved in Japan today. The negotiations did not end positively and Japan remained isolated until the Second World War. Anyway the whisky they liked it, so much so that some pharmaceutical companies marketed some products with the flavor of whisky, mixing pure alcohol and floral essences.

The second event to remember occurs in 1918: Kihei Abe of Settsu Shuzo, a distillation company in Osaka, sent his employee, Masataka Taketsuru, to Scotland to study the art of distillation and to learn the secrets of Scottish distilleries. The distrust was enormous towards Masataka: a Japanese in Europe was a rare thing and the Scots were very jealous of their secrets. The young man did not lose heart and studied chemistry in Glasgow before some training periods at distilleries such as Hazelburn and Longmorn. 

Taketsuru married Rita Gowan, Campbell's elder sister, a boy whom Masataka instructed in the art of Judo. 

The return to Japan for the couple was difficult: the families did not agree on the union and the company that had sent the young man to Scotland had abandoned plans relating to whisky. In the early 20s Shinjiro Torii, owner of the Suntory company, was thinking about building a distillery whisky: he had foreseen a greater opening towards the outside world and had thought of involving Scottish technicians for his project. Having learned of Taketsuru's experience in Scotland, he contacted him and together they set up the first real Japanese distillery of whisky, Yamazaki, opened in November 1924.

The first product, called Shirofuda and launched in 1929, was a commercial flop because it was too smoky for the Japanese taste. A little further on, in 1937 the launch of the new Kaku-bin was instead well received and since then Yamazaki has established itself in the local and, later, international market. A year earlier, in 1936, the first distillation for another distillery, Yoichi, was created in Hokkaido by Taketsuru himself after having concluded the contract with Suntory. According to Masataka, in Hokkaido there were ideal conditions for a Scottish-style distillery. 

In 1946 Sasanokawa decided to expand his distillation with the whisky and gave birth to Yamazakura. After Yoichi, Taketsuru founded Miyagikyo in 1969, ten years before his death: the company he founded, Nikka, is still today one of the leading in the world with products appreciated all over the world. In 1973 the Suntory group also decided to double its factories by founding Hakushu; of the same year are the foundations of Chita and Kirin. In 1984 White Oak was founded and the following year the Mars distillery, up to the Chichibu micro-distillery in 2008. All of the named distilleries are still in operation and distill both barley and wheat; often the cereals are imported from Scotland and sometimes some blends were produced with casks whisky Scottish. The general trend is the production of whisky little or no peaty but there are very peaty bottles able to compete with the Scottish level.

Another story concerns Karuizawa: this distillery was founded in 1955 near the Asama volcano and has produced whisky until 2001, at which time it closed. In 2011 the remaining stock was bought by Number One Drinks, a British company which mainly releases single, extremely rare and expensive casks.

Other known but closed distilleries are: 

• Hanyu, also quite sought after by collectors; 

• Kawasaki, closed in 2006 but whose stocks are owned by Ichiro Akuto, the founder of Chichibu who releases some annual bottlings.

Today the export of whisky Japan is limited and focused on young products, usually No Age Statement. Japanese blends are also highly appreciated and in demand in the mixology. Bottles with a declared age or with a few years on their shoulders are sought after and tend to be expensive.

Japan is a major importer of whisky; the whisky bars are diverse and often very well stocked with old Scottish bottles. The Japanese drinker, besides drinking whisky smooth, dabbles with whisky and water, going so far as to consume this mix during meals. The dilution is quite strong, reaching 9 parts of water and only one of whisky, a practice that is difficult to understand in Europe or America. Collectors are many and very knowledgeable; the personalities of whisky Scottish are highly respected. It is Japanese custom, at i whisky bar, the purchase of a personal bottle labeled with the purchaser's name that the bar undertakes to keep for the individual customer.