Formerly an if you know, you know spirit, Japanese whisky is now a widely coveted commodity. Far from merely making Scotch whisky in Japan, the best Japanese whiskies have become a mainstay in the bar carts of whisky connoisseurs and everyday dram lovers alike for their attention to craftsmanship and production and unique flavour palate. Typically more floral, less peaty, milder, and more nuanced than their Scotch counterparts, Japanese whisky makes for an entirely different drinking experience; one that’s become so covetable that Japanese distilleries are struggling to keep up with global demand, resulting in an exponential rise in secondary market prices.
With only a handful of distilleries in Japan, increased demand led to some makers blending their whiskies with those sourced overseas — while not the only country to do this, a lack of regulation made it difficult to identify authentic Japanese whisky. It also allowed for producers to label spirits made from rice as whisky (which is technically barrel-aged shochu in Japan).
Fortunately, recent legislation put forward by the Japan Spirits & Liqueurs Makers Association (JSLMA) sees the spirit now required to conform to a set of criteria to be labelled ‘Japanese whisky’. The regulations work to even the playing field for producers and provide consumers with the surety that what they’re buying is truly Japanese whisky. That said, the act of sourcing whisky from overseas to blend with that created by Japanese distilleries is not necessarily a negative thing; the rules simply promote better transparency by labeling such as ‘world whisky’. Notably, Japanese whisky powerhouse Suntory embraces this through its Ao whisky label, with the brand’s website clearly stating the international distilleries it sources from.
Its an exciting time for Japanese whisky, with the industry only set to grow. Like its Scotch counterparts, there are several different styles and factors to consider — single malt or blended whisky, peat or no peat?
To that end, we’ve put together a comprehensive guide to the best Japanese whisky brands creating both true Japanese whisky and world whiskies, with the best drams from each. Kanpai!
The best Japanese whisky brands to buy in 2024
1. Yamazaki
The birthplace of Japanese whisky. Located in at the foot of Mount Tennozan near Kyoto, Yamazaki is the distillery that started it all. Inspired by traditional Scotch whisky principles, founder Shinjiro Torii selected the Yamazaki region for its high quality water source and ideal environmental conditions for whisky making.
The Yamazaki 12-Year-Old is Suntory’s flagship expression, with the golden liquid showcasing the elegance of Japanese Mizunara oak and balancing soft notes of orange citrus, malt, coconut and cranberry on the palate, with a long, smooth finish of ginger and cinnamon. Its clean, honeyed notes make it the ideal foray into the world of Japanese whisky.
Other notable releases include the more intense Yamazaki 25-Year-Old which is aged in a combination of American, Spanish, and Mizunara oak and characterised by nuanced layers of sandalwood, almond, cocoa, and spice on the palate. Be warned, it will cost you — and well into the five figure range at that.
Established in: 1923
Founder: Shinjiro Torii
Parent company: Suntory
Notable expressions: Yamazaki 12-Year-Old, Yamazaki 18-Year-Old, Yamazaki 25-Year-Old
2. Hibiki
While single malts are often elevated to god tier status when it comes to Scotch whisky, to ignore blended whiskies is to miss out. Blending is an artform in the craft of making Japanese whisky, with particular attention given to flavours and balance. First released in 1989, Hibiki is a blended whisky from Suntory and comprises dozens of malt and grain whiskies from its Yamazaki, Hakushu, and Chita distilleries. Age statement expressions are notoriously difficult to come by, but fortunately Hibiki Harmony is there to fill the Hibiki 21-sized void in our palates (and wallets). Designed to be sipped neat or enjoyed on the rocks, Hibiki Harmony is defined by its delicate floral acidity which balances out sweet notes of candied orange, grapes, honey, white chocolate, and subtle oak.
Introduced in: 1989
Parent company: Suntory
Notable expressions: Hibiki Harmony, Hibiki 21
3. Hakushu
Another Japanese whisky brand from the indomitable House of Suntory, the Hakushu distillery is located in the mountains of the Yamanashi Perfecture. Hakushu expressions are dually characterised by their forestial surrounds and their use of peated malt.
The Japanese take on peat is more delicate than its Scotch counterparts, with Hakushu producing gently smoky and decidedly verdant, herbaceous single malts. The Hakushu 12-Year-Old hits the nose with bright notes of green apple, pine needles, and basil, while the palate is defined by mint, kiwi, pears, and a hint of citrus and vanilla.
For something a little more special, try the Hakushu 18-Year-Old Peated Malt 100th Anniversary Edition. Released this year to celebrate Suntory’s 100th anniversary, its light smoky character allow the green fruit, herbaceous, and honeyed notes to take centre stage. Clean smoke and lime linger on the palate long after the dram has been drunk.
Established in: 1973
Parent company: Suntory
Notable expressions: Hakushu 12-Year-Old, Hakushu 18-Year-Old Peated Malt 100th Anniversary Edition
4. Yoichi
Founded by Masataka Taketsuru, known as the father of Japanese whisky, Yoichi is one of two distilleries operated by Nikka (the other being Miyagikyo). Located in the frigid (and beautiful) region of Hokkaido, Yoichi’s location was chosen for its geographical and climatic resemblance to the Scottish highlands; where Taketsuru studied the art of Scotch whisky making.
The Yochi Single Malt Whisky showcases the distillery’s house style, which can be described as bold and strong with a healthy dose of peat and smokiness courtesy of coal-fired distillation. Proximity to the Ishikari Bay adds a touch of brininess to the whisky during the maturation process, balancing out the notes of dried fruit.
While Nikka discontinued all age statements for Yoichi in 2016, it recently brought them back, with the Yoichi Single Malt 10-Year-Old and the peated Yoichi Single Malt 15-Year-Old being solid bets to try.
Established in: 1934
Founder: Masataka Taketsuru
Parent company: Nikka
Notable expressions: Yochi Single Malt Whisky, Yoichi Single Malt 10-Year-Old
5. Miyagikyo
The second distillery operated by Nikka, Miyagikyo is located in Sendai in a glen surrounded by mountains and sitting at the intersection of two clean rivers. Providing the ideal contrast to Yoichi in both terrain and production processes, Miyagikyo whiskies are characterised by their soft, floral nature. Like Yoichi, Miyagikyo moved to non-aged statements in 2016; the Miyagikyo Single Malt showcases the distillery’s elegant style, defined by fruity notes and sherry cask influence.
Established in: 1969
Founder: Masataka Taketsuru
Parent company: Nikka
Notable expressions: Miyagikyo Single Malt
6. Fuji
Nestled at the southeastern end of Mt. Fuji, the Fuji distillery is known for its single grain whiskies (i.e. whiskies made from a combination of corn and malted barely, rather than just the latter).
Deviating from the methods employed in Scotland, the Fuji distillery draws from whisk(e)y producers around the world, with the Fuji Single Grain Japanese Whisky distilled using three different methods; each lending its own unique flavour profile. There’s a Canadian-style grain made with batch distillation, a bourbon-style distilled using a Doubler, and a Scotch-style light grain distilled through a continuous multi-column still. The trio of profiles is showcased in its palate of creamy soda and vanilla malt, suffused with stewed pears and caramelised apples. Fuller and richer than traditional Japanese whiskies, the use of American oak lends a unique character to the blend.
The name Fuji Whiskey nods to its global influence, utilising the oft contentious ‘e’ within its spelling in accordance with North American and Canadian custom.
Established in: 1972
Parent company: Kirin
Notable expressions: Fuji Single Grain Japanese Whiskey, Fuji Japanese Whiskey
7. Mars Shinshu
The country’s highest distillery, Mars Shinshu is located in the Japanese Alps. The region’s heavy snowfall and pristine glacier water supply influence the distillery’s expressions. Inspired by American whiskeys, the Iwai Bourbon Barrel Japanese Whisky blends single malt and single grain whiskies, aged in ex-bourbon barrels. Lighter and more delicate than classic Kentucky styles, it showcases subtle bourbon character with cherries, raspberry, coconut, and warming baking spices making for a heartening dram.
The Iwai Tradition Japanese Blended Whisky is also a safe bet for a mellow, full-bodied whisky characterised by sweet peat, almond, candied citrus, and burnt sugar. Both expressions are among the more affordable drams on this list, coming in at under $100AUD.
Established in: 1949
Parent company: Hombo Shuzo Co.
Notable expressions: Iwai Tradition Japanese Blended Whisky, Iwai Bourbon Barrel Japanese Whisky
8. Toki
One for the highball lovers. While this won’t replace your Hakushu 18-Year-Old or Hibiki 21, the Suntory Toki Blended Whisky makes for the ideal highball base — and it isn’t too shabby on its own, either. It’s made from whiskies from the Hakushu and Yamazaki distilleries, with a hefty helping of The Chita (Suntory’s single grain variant) thrown in for good measure. On the palate, it features notes of grapefruit, green apples, peppermint, and honey, with vanilla oak and ginger on the finish. Not overpowering, yet enough character to hold its own alongside the mixers.
Established in: 1923 (parent company)
Parent company: Suntory
Notable expressions: Toki Blended Whisky
9. Chichibu
One of the newest Japanese whisky distilleries, Chichibu was founded in 2008, shortly before the spirit took off globally. Hailing from a lineage of whisky distillers, Akuto rose to global prominence by bottling and releasing limited quantities of whisky from the (now shuttered) Hanyu distillery, which was established by Akuto’s grandfather.
The distillery’s Ichiro’s Malt lineup is comparatively more accessible and takes on a contemporary tone, with a mixture of both Japanese and world whiskies. The Chichibu Ichiro’s Malt and Grain Blended Whisky (purported to be Akuto’s dram of choice) is a solid entry point, utilising a blend of malt and grain whiskies from England, Canada, North America, Ireland, and Scotland.
Containing a combination of single malts from the Hanyu and Chichibu distilleries (the latter matured in unique French oak Ovum casks), the Ichiro’s Malt Wine Wood Reserve is a singular Japanese whisky.
Established in: 2008
Founder: Ichiro Akuto
Parent company: Venture Whisky Ltd.
Notable expressions: Ichiro’s Malt and Grain Blended Whisky, Ichiro’s Malt Mizunara Wood Reserve Pure Malt Whisky, Ichiro’s Malt Wine Wood Reserve
10. Nikka
Alongside Suntory, Nikka is the other key player in the Japanese whisky world and was founded by the legendary Masataka Taketsuru in 1934. Unlike its Yoichi and Miyagikyo releases, Nikka bottlings aren’t centred around a single distillery.
The Nikka Coffey Grain derives its name from the world’s first patented continuous still invented by Irish distiller Aeneas Coffey in 1830, which Taketsuru studied during his time in Scotland. Taketsuru valued the clean flavour and creamy texture produced by the Coffey still, and was the first person to import one to Japan in 1963. Nikka Coffey Grain features whiskies made from corn and aged in American oak, resulting in a smooth, sweet, mellow drop defined by notes of caramel, butterscotch, vanilla, and spices.
Nikka From The Barrel is also an eminently popular blended whisky. Classed as a world whisky, it comprises over a hundred different batches of malt and grain whiskies (including those from the Yoichi and Miyagikyo distilleries). Known for its high proof (51.4%), Nikka From The Barrel offers a harmonious yet intense blend of dark chocolate, citrus peels, and spice with a long finish.
Established in: 1934
Founder: Masataka Taketsuru
Parent company: Nikka Whisky Distilling Co. Ltd.
Notable expressions: Nikka Coffey Grain, Nikka From The Barrel
11. Akashi
Founded in 1888, White Oak was the first distillery in Japan to obtain a liquor license in 1919, with its whisky production beginning towards the end of the 20th century. Located in Hyogo in the south of Japan, White Oak produces boutique whiskies under the Akashi name, with production overseen by a toji (a sake brewmaster).
The Akashi Single Malt is influenced by the distillery’s coastal climate, with an evident brininess which intermingles with notes of salted caramel and delicate peat.
Established in: 1888
Whisky production since: 1984
Notable expressions: Akashi Single Malt, Akashi Whisky
12. Togouchi
Owned and operated by sake brewers Chugoku Jozo, Togouchi produces Japanese-aged and -blended world whiskies, sourcing its drops from Scotland and Canada. Notable for maturing its whisky in a 361-metre underground rail tunnel rather than a warehouse, Togouchi whisky is known for its mellow, easy-drinking qualities. Located in the town of Akiota, Togouchi blended whiskies are influenced by their mountainous region.
The recently released Togouchi Single Malt marks the brand’s first true Japanese whisky, and is produced at the Sakurao distillery in the Hiroshima Prefecture.
Established in: 1918 (Chugoku Jozo distillery)
Whisky production since: 1990
Notable expressions: Togouchi Premium Blended Japanese Whisky, Togouchi Single Malt
13. Sakurao
Also established by sake brewers Chugoku Jozo, the Sakurao distillery is located in the Sakurao district of the city of Hatsukaichi in Hiroshima Prefecture. Beginning with gin production 2017, the Sakurao distillery branched into whisky production in 2021 and now produces Sakurao Single Malt, as well as dedicated single malts for the aforementioned Togouchi.
The non-age statement Sakurao Single Malt is suffused with the aroma of the nearby Seto Inland Sea, with soft notes of vanilla attenuated by a touch of bitterness and sourness on the palate. There’s also a Sakurao Sherry Cask Single Malt, which takes on an almost Scotch-like tone with rich notes of cherries, forest fruits, and peat on the palate.
Established in: 2017
Whisky production since: 2021
Parent company: Chugoku Jozo
Notable expressions: Sakurao Single Malt, Sakurao Sherry Cask Single Malt
14. Akkeshi
Another relative newcomer, Akkeshi is located in the northernmost island of Hokkaido, which resembled the wet, cool conditions of Islay in Scotland. Looking to Islay for inspiration, the distillery produces peated single malts in the traditional style. Despite its relative infancy, Akkeshi has cemented itself as one to watch (and drink) in the Japanese whisky world. Its first official whisky, Akkeshi Sarorunkamuy, is characterised by a healthy dose of peat, combined with vanilla, pear, melon, and a touch of bitterness.
Established in: 2016
Parent company: Kenten Jitsugyo
Notable expressions: Akkeshi Sarorunkamuy
History of Japanese whisky
Foreign whisky had been present in Japan since the mid-19th century, a notable example being the 110 gallons of bourbon gifted by American commodore Matthew Perry to the Tokugawa shogunate. The history of Japanese whisky can be traced back to two men, Masataka Taketsuru and Shinjirō Torii.
Following a successful stint importing Spanish port wine, businessman Shinjirō Torii created his own brand called Akadama Port Wine which was dually successful and wound up dominating the Japanese port wine market. As a whisky fan, Torii sought to make an authentically Japanese whisky that catered to the unique palate of the nation. Rather than hire a Scottish chemist to assist, he enlisted Masataka Taketsuru. Taketsuru had taken classes in organic chemistry at the University of Glasgow, worked at several Scottish distilleries, and shared Torii’s passion for whisky. Torii hired Taketsuru to run a distillery, resulting in the founding of Yamazaki in 1923. By 1929, the duo launched the Suntory Whisky Shirofuda, which was a major success. Taketsuru worked for Torii for a few more years before going on to found his own distillery in Hokkaido, which we now know as Nikka.
In 1937, Torii released the Suntory Whisky Kakubin, with this expression embodying the distinctive flavour suited to Japanese tastes that the industry had become known for today.
How is Japanese whisky made?
Japanese whisky takes its cues from Scotch whisky production, typically made using both peated and unpeated imported barley. Like Scotch whisky, it’s distilled twice using pot stills and aged in American, Spanish, French, or Japanese oak casks. While the technology employed borrows from the west, Japanese whisky has a truly unique spirit. Climatic differences and experimental production methods results in mellower whiskies with nuanced flavour profiles that distinguish it from its Scotch cousins.
What is Japanese whisky?
Unlike the heavily regulated Scotch whisky industry, the Japanese whisky industry was largely unregulated until 2021. The rise and rise (and rise) of Japanese whisky meant distillers were unable to keep up with demand, resulting in several fake ‘Japanese’ whiskies cropping up on the market; these often contained imported whiskies bottled in Japan or were a blend of Scotch whisky and shochu.
Now, the Japan Spirits & Liqueurs Makers Association (JSLMA) requires Japanese whisky to meet the following criteria:
- It must be fermented, distilled, and aged at a distillery in Japan.
- It must contain malted grain (such as barley, wheat, rye), but other non-malted cereal grains (like corn) can also be included.
- The water used to make the spirit must be extracted in Japan.
- The spirit must be aged for at least three years.
- It must be bottled in Japan.
The rules came into effect on April 1 2021, but distillers have until March 31 2024 to ensure their compliance. The JSLMA rules have been readily embraced by both Suntory and Nikka, both of whom clearly state whether or not their whiskies are ‘Japanese whisky’ or ‘world whisky’ on their respective websites.
Words by T. Angel
