Japanese Whisky

Japanese whisky is produced primarily across Honshu island at distilleries that draw heavily from Scottish tradition while developing a distinctly restrained, layered house style. Malt and grain whiskies are typically distilled and aged separately before blending, as with Hibiki Harmony, where up to ten grain and malt components are married in former Mizunara oak, sherry, and bourbon casks. Single malt expressions showcase site-specific character - Yamazaki 12 Year Old carries dried fruit and sandalwood from its humid lowland environment, while Hakushu 12 Year Old reflects the alpine forest air of the Southern Alps. Nikka's Coffey Malt and Coffey Grain demonstrate how continuous still distillation produces a softer, more approachable texture than pot still malt. The aged tier widens considerably, with Yamazaki 18 Year Old representing extended cask maturation that intensifies spice, dried fruit, and Mizunara incense.