Japanese Whisky Overview

Japanese whisky has been a popular style of alcohol produced and consumed in Japan for thousands of years. Production of Japanese whiskey began around 1870, when Japan became an independent country, and was later followed by the establishment of its first distilleries, Yamazaki and Ogon. This style of alcohol is named for both the places from which it was distilled, and for the method of distillation, known as izakaya. We love whisky here at whiskyswork, but one thing we do hate is the hangover.

A simple izakaya was simply a small room that was set aside during the evening for brewing sake. In this manner, the master brewer was not obligated to cook for his guests, making it a social gathering where they could relax with one another and share their spirits. Ogon was more formal and had a large warehouse where the master distiller could house thousands of gallons of wine and spirits. Whiskies were not served in this warehouse, but instead was stored in a special storehouse.

Whiskies that were intended for drinking in the izakaya would be made at the distiller’s warehouse or in the private home of his guests. These were usually distilled using rice husks and were then mixed with sugar and other sweeteners. The mixtures were then stored for storage while the master distiller was not available for their use.

Eventually, the production of whiskey began to spread throughout Japan after the demand for the drink grew, and eventually the industry became more widely accepted and enjoyed by its consumers. The method used to manufacture whiskies, known as izakayas, became very popular in the 1800s, and the name came about during that time as well. Japanese whisky is still popular today and is enjoyed by many people throughout the world.

Japanese whisky contains no high fructose corn syrup, no coloring or flavoring, and no artificial flavorings, so it tastes and smells just like the real thing. It has no alcohol content, no calories, and no coloring, but is instead a blend of rice, barley, sugar, and water.

The history of Japanese whiskies is much deeper than the common belief that they are only for collectors and connoisseurs. Because of the unique process of distillation, it is one of the best types of whiskies on the market, especially when compared to many of its competitors. While most brands contain a combination of alcohol, artificial flavors and colors, Japanese whiskies are all natural and a bit bitter, yet have a mellow, smooth taste.