Japanese whisky refers to whisky made in Japan, using production methods that are largely inspired by the techniques used in Scottish whisky distilleries. Japanese whisky has gained global recognition and popularity in recent years due to its high quality and unique flavor profile.
The history of Japanese whisky dates back to the early 20th century when a Japanese man named Shinjiro Torii founded a distillery called Yamazaki in 1923. He was later joined by Masataka Taketsuru, who had studied the art of whisky-making in Scotland and brought his knowledge to Japan. Together, they established the Nikka Whisky Distilling Company, which is still one of the most popular and prestigious Japanese whisky producers today.
Japanese whisky is typically made from malted barley, although some distilleries also use other grains such as wheat and corn. The whisky is then aged in oak barrels, which can impart various flavors and aromas to the final product. Japanese whisky is known for its smoothness and balance, as well as its complexity and depth of flavor.
Some of the most popular Japanese whisky brands include Suntory, Nikka, and Hibiki. Many of these whiskies have won awards at international competitions and are highly sought after by collectors and whisky enthusiasts around the world.
Japanese Whisky Cocktails Recipes
Toki Highball
- 2 oz Japanese whisky (such as Suntory Toki)
- 4 oz soda water
- Lemon or orange twist, for garnish
Fill a highball glass with ice. Add the whisky and top with soda water. Stir gently and garnish with a lemon or orange twist.
Japanese Whisky Sour
- 2 oz Japanese whisky
- 3/4 oz lemon juice
- 1/2 oz simple syrup
- 1/2 oz egg white
- Angostura bitters, for garnish
Combine all ingredients in a shaker and dry shake (without ice) to emulsify the egg white. Add ice and shake again. Strain into a chilled glass and garnish with a few drops of Angostura bitters on top.
The Kamikaze
- 2 oz Japanese whisky
- 1 oz lime juice
- 1 oz orange liqueur
Combine all ingredients in a shaker with ice and shake vigorously. Strain into a chilled glass.
Japanese Whisky Manhattan
- 2 oz Japanese whisky
- 1 oz sweet vermouth
- 2 dashes Angostura bitters
- Maraschino cherry, for garnish
Combine all ingredients in a mixing glass with ice and stir until well chilled. Strain into a chilled glass and garnish with a maraschino cherry.
Japanese Whisky Old Fashioned
- 2 oz Japanese whisky
- 1 tsp simple syrup
- 2 dashes Angostura bitters
- Orange peel, for garnish
In a rocks glass, combine the simple syrup and bitters. Add a large ice cube and the whisky. Stir gently and garnish with an orange peel.
The Godfather
- 1 1/2 oz Japanese whisky
- 1/2 oz amaretto liqueur
Combine all ingredients in a mixing glass with ice and stir until well chilled. Strain into a chilled glass.
Nikka Perfect Serve
- 1 1/2 oz Nikka Whisky From The Barrel
- 1 oz plum wine
- 1/2 oz lemon juice
- 1/4 oz honey syrup
- 2 dashes Peychaud’s bitters
- Lemon twist, for garnish
Combine all ingredients except the lemon twist in a shaker with ice and shake well. Strain into a rocks glass filled with ice and garnish with a lemon twist.
Hibiki Harmony Blossom
- 1 1/2 oz Hibiki Harmony whisky
- 1/2 oz elderflower liqueur
- 1/2 oz lemon juice
- 1/2 oz simple syrup
- 1/2 oz cranberry juice
- Edible flower, for garnish
Combine all ingredients except the edible flower in a shaker with ice and shake well. Strain into a chilled glass and garnish with an edible flower.
Suntory Toki Mint Julep
- 2 oz Suntory Toki whisky
- 1 oz simple syrup
- 10-12 fresh mint leaves
- Crushed ice
- Mint sprig, for garnish
In a julep cup or rocks glass, muddle the mint leaves with the simple syrup. Fill the glass with crushed ice and add the whisky. Stir well and garnish with a mint sprig.
Japanese Whisky Ginger
- 2 oz Japanese whisky
- 4 oz ginger ale
- Lime wedge, for garnish
Fill a highball glass with ice. Add the whisky and top with ginger ale. Stir gently and garnish with a lime wedge.
Smoky Umami
- 2 oz Japanese whisky
- 3/4 oz soy sauce syrup*
- 3/4 oz lemon juice
- 1/2 oz mezcal
- 1/2 oz Cynar
- Shiso leaf, for garnish
Combine all ingredients except the shiso leaf in a shaker with ice and shake well. Strain into a chilled glass and garnish with a shiso leaf.
*Soy sauce syrup: Combine 1/4 cup soy sauce and 1/4 cup sugar in a small saucepan over medium heat. Stir until sugar dissolves. Remove from heat and let cool.
Yuzu Sour Blossom
- 2 oz Japanese whisky (such as Nikka Coffey Malt)
- 1 oz yuzu juice
- 3/4 oz honey syrup
- 1/2 oz elderflower liqueur
- 1/2 oz aquafaba (or egg white)
- Edible flower, for garnish
Combine all ingredients except the edible flower in a shaker with ice and shake well. Strain into a chilled glass and garnish with an edible flower.
Wasabi & Cucumber Collins
- 2 oz Japanese whisky (such as Suntory Toki)
- 1 oz lime juice
- 3/4 oz wasabi simple syrup*
- 3 slices of cucumber
- Club soda
- Cucumber ribbon, for garnish
Muddle the cucumber slices in a shaker. Add the whisky, lime juice, and wasabi simple syrup. Fill the shaker with ice and shake well. Strain into a highball glass filled with ice and top with club soda. Garnish with a cucumber ribbon.
*Wasabi simple syrup: Combine 1 cup water, 1 cup sugar, and 1 tablespoon wasabi powder in a saucepan over medium heat. Stir until sugar dissolves. Remove from heat and let cool.
Matcha Mule
- 2 oz Japanese whisky (such as Hibiki Harmony)
- 1 oz matcha tea syrup*
- 1/2 oz lime juice
- Ginger beer
- Lime wheel, for garnish
Combine the whisky, matcha tea syrup, and lime juice in a shaker with ice and shake well. Strain into a copper mug filled with ice and top with ginger beer. Garnish with a lime wheel.
*Matcha tea syrup: Combine 1 cup water, 1 cup sugar, and 2 tablespoons matcha powder in a saucepan over medium heat. Stir until sugar dissolves. Remove from heat and let cool.
About Japanese Whisky
Origin: Japanese whisky has its roots in Scotland, where Japanese chemist Masataka Taketsuru studied the art of whisky-making in the early 20th century. Taketsuru returned to Japan and founded the Yamazaki distillery in 1923, which is considered the birthplace of Japanese whisky.
Ingredients: Japanese whisky is made primarily from malted barley, but may also include other grains such as corn or rye. Water is also a crucial ingredient, and Japanese distillers often seek out pristine sources of water to use in their whisky-making process.
Flavor: Japanese whisky is known for its complexity and balance, with flavors that can range from floral and fruity to rich and smoky. The use of different types of casks, such as bourbon, sherry, and Japanese oak, can also contribute to the flavor of the whisky.
Proof: The proof of Japanese whisky can vary, but is typically around 80-86 proof (40-43% ABV).
Usage: Japanese whisky can be enjoyed on its own, over ice, or mixed into cocktails. It is also commonly used as a base for highballs, a popular Japanese drink that combines whisky and soda water.
Serving: Japanese whisky is often served in a rocks glass or Glencairn glass to allow for the aromas and flavors to be fully appreciated. It can also be served neat or with a splash of water to open up the flavors.
Production: Japanese whisky is produced using similar methods to Scotch whisky, including the use of pot stills and barrel aging. However, Japanese distillers may also incorporate unique techniques such as bamboo filtration or aging in Mizunara oak casks.
Manufacturer: There are several major Japanese whisky producers, including Suntory and Nikka, as well as smaller craft distillers such as Chichibu and Akashi.
Variations: Japanese whisky can vary in terms of flavor profile, age, and price point. Some popular variations include blended whiskies such as Suntory Toki and Nikka Coffey Grain, as well as single malt whiskies such as Yamazaki and Hakushu. There are also limited edition and rare Japanese whiskies that can be highly sought after by collectors.
Japanese whisky can be mixed with a variety of ingredients to create different flavor profiles. Here are some common mixers that pair well with Japanese whisky:
- Ginger ale or ginger beer
- Club soda
- Cola or other dark sodas
- Fruit juices (such as orange, cranberry, or apple)
- Bitters (such as Angostura or Peychaud’s)
- Vermouth or other fortified wines
- Tea (such as green or black tea)
- Honey or simple syrup
- Wasabi or other spicy ingredients
These mixers can be used to create a variety of different drinks, such as highballs, sours, fizzes, and more. Experimenting with different mixers can help you discover new and interesting ways to enjoy Japanese whisky.