Japanese Whisky

It is not. It's a copy of Scotch - a perfect copy in production and everything. But it's something completely different. You can't compare Scotch and Japanese whisky. You should try it...

Andreas

steve,

You might be interested in this article from "The Scotsman" last week

Ian Millward Edinburgh

A dram-atic reversal

WILLIAM LYONS

SCOTLAND might have beaten Japan in the early stages of the Rugby World Cup but may have to concede defeat in something a bit closer to home: whisky.

In a recent blind tasting, Scotland’s finest dram was comprehensively beaten by a 20-year-old Nikka Yoichi, distilled in Hokkaido, Japan.

The test pitted Lagavulin 16-year-old, Cragganmore 12-year-old and TheBalvenie 12-year-old against three single malts from the Nikka Whisky Distilling company in northern Japan, aged ten years, 12 years and 20 years respectively.

Ken Noma, president of the Toronto Saki Society which hosted the tasting in Toronto, Canada, said the outcome has caused a bit of stir across the Atlantic, especially in the US.

"We organised the tasting more out of curiosity than anything else, but we found that the Speyside malts really struggled against the Nikka."

Judges awarded each whisky in the competition scores out of ten on several categories including colour, bouquet, taste, aftertaste and overall impression.

Mr Noma added: "We found the 20-year-old Nikka had a strong peaty aftertaste, but quite a lot of forward plummy fruit on the nose."

Whisky expert Mark Davidson, who runs Edinburgh’s Cadenhead whisky shop, said he wasn’t surprised by the result. "Japan have their own water, their own peat sources and some very good technology. I have tasted some Japanese whisky which is just as good as single malt Scotch whisky.

"But I don’t think Scotland has anything to worry about, as whereas we have more than 120 malts alone, without including various vintages, Japan has only a handful."

The origins of Japanese whisky date back to the 1920s.

but we found that the Speyside malts really struggled against the Nikka."

I had an American single malt a couple weeks back (St. George), and it was remarkable for the LOADS of grain and fruit on the palate. I don't think I've had a malt as grassy/grainy/fruity except for a 46% Miltonduff I bought in the 1980's at a store in the western suburbs of Chicago that was just fabulous--ripe but clean, and very assertive.

The only thing that made me wonder was the strong, pungent taste of tannic acid on my lips as I was driving home. I'll have to go back and try it again to see if I get the same effect.

Here's what the OTHER Michael Jackson says about it: Nose: Concentrated sweet fruits. Palate: Creamy. Intense berry-fruits. Predominantly blackcurrant. Also suggestions of flowering currant and passion fruit. Finish: "Light, dry." Comment: "Knowing that this distillery began with eau-de-vie, I hope I am not being suggestible, but I find the fruitiness of this whisky overwhelming."

The people who founded Suntory worked in the Scottish distilleries. It is a great whisky, but nearly impossible to find in the US. Scotch style, but with a Japanese esthetic laid on top of it. Given how popular Scotch is in Japan, I am not surprised they developed their own type and style.

Spec's in Houston has it on the shelf at their downtown store. I bought a bottle at around $20 (the Special Reserve) to sample. It's richer than most blends and not bad at all.

Isn't Suntory an owner (or at least signifiacant investor) in some Scottish distilleries like the Morrison-Bowmore group and Tomatin?

Or am I thinking of someone else?

I've got to make a trip to Houston to see what else is available in Texas but not available on my local shelves...

Bart

Lemme know when. A pilgrimage to the newly renovated downtown Spec's is always in order!

I picked up a bottle while I was in New Jersey last month. It's a great drink and I think it's better than any Tennessee or Irish whiskey. Scotch and Bourbon beat it out, but if there's a classification for two-word whiskies, I think Japanese is at the top of that class.

BTW, I think most people would know Suntory for its Midori Liqueur. It's hard to imagine them making such a good whiskey alongside such a.. glowing drink.

Bromo,

Scotland has played a significant role regarding the introduction of western technology in Japan. The first Scotsman to visit Japan was a chap called Thomas Blake Glover, in the 1860's. He commissioned various shipbuilding projects, and the company built up to become Mitsubishi. He was the westerner to be awarded a royal honour. He was also the inspiration for Puccini's opera "Madame Butterfly"

The whisky industry was introduced to Japan by a Scotsman in the 1920's. The company still operates under the name Nikka Whisky. (note the spelling of whisky). The whisky is of a particularly high standard and abv. I have an inkling that Kirin (a Japanese beer brewer) was another of Blake Glover's brainchild's.

Graeme (Scottish, and damn proud of it)

Kind of like how the modern world would not have happened had it not been for Scotland...

Wow - thanks for the info! I had no idea that whisky was a dual case of it being given to the Japanese, AND having some Japanese study it in the birthplace!

Given that I like Suntory AND Kirin (but not at the same time) this has been a good day.

Not by birth, but by ancestry, I am as well.

If you haven't tried Suntory XO, by all means, do so. You'll be glad you did.

From da Bronx by birth, but Sicilian by ancestry, and damn proud of both.