Japanese Whisky

Japanese Whisky

Japanese whisky is a meticulously crafted spirit rooted in Scottish tradition but shaped by Japanese precision, climate, and culture. First distilled in 1923 at the Yamazaki distillery under Masataka Taketsuru and Shinjiro Torii, it uses malted barley, pure mountain water, and copper pot stills—often maturing in rare Mizunara oak. With a flavor profile that favors elegance, harmony, and subtle complexity, Japanese whisky reflects the nation’s distinct seasons, yielding notes of orchard fruit, green tea, spice, and incense. Globally celebrated since the early 2000s, it now stands as a symbol of refined craftsmanship and nature-inspired balance.