Japanese whisky
- Spirits
- Alcoholic
Japanese whisky is a spirit made from malted grains and other cereals, saccharified, fermented and distilled in Japan with Japanese water, then matured for at least three years in wooden casks of up to 700 litres. The industry labelling standards also require bottling in Japan at a minimum of 40% ABV. The style is often compared with Scotch, with a balanced, delicate profile. In cocktails it suits simple, stirred drinks, such as the Nippon Cocktail.
Strength: usually 40% ABV.
Used in 1 cocktail.
Cocktails where it is essential (1)
If you don't have it
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Scotch whisky works
A Scotch with a similar malty, fruity profile gives a very close drink, with a little less of the typical Japanese delicacy.
Sources (6)
- Defining Japanese Whisky: new labeling standards (opens in a new tab)
- Labeling Standards for Japanese Whisky (Japan Spirits & Liqueurs Makers Association) (opens in a new tab)
- Nikka From the Barrel (Whisky Advocate) (opens in a new tab)
- 7 of the best Japanese whisky alternatives (The Whiskey Wash) (opens in a new tab)
- Japan National Tax Agency — Japanese whisky labeling standards (opens in a new tab)
- House of Suntory — Japanese whisky definition (opens in a new tab)