JAPANESE WHISKEYS

Initially, Japanese distillers called their whisky Scotch. But in 1988, at the request of the U.K., the World Trade Organization ruled that Scotch is a product of a specific geographical location and that no other country can call its whiskey a Scotch or Scotch-type. By 1990, this ruling was accepted throughout the world and enforced diligently by U.K. authorities However, starting as early as the 19th century, Japanese distillers — no slouches at their trade — had learned the secrets to making Scotch whisky. The small distilleries scattered throughout the Japanese islands began to use pot stills to double distill their malt whiskies using lightly peated barley. So, even though whiskies made in Japan can’t call themselves Scotch, they do have a definite Scottish character — smoky, rich, and aromatic.
In 1920, commercial whisky-making started when Masataka Taketsuru returned to Japan after two years of studying chemistry and distillation in Scotland. His time abroad gained him not only a Scottish bride but also a burning determination to make Japan a factor in the world whisky trade. His goal was to convince local distillers to make real Scotch whisky rather than sweet-potato-based shochu or tinted grain neutral spirits.
Eventually he convinced the company that was to become Suntory that his idea was the way to go. When its new Scotch whisky became popular with consumers, others soon followed. Among those profiting from this burst of enthusiasm was Taketsuru himself who formed his own company, Nikka Distillery, in 1934.

Following World War II, the sales of spirits soared and have continued to grow. Whether the whisky is called Scotch or not, the business has grown to the extent that Japanese corporations bought into the Scottish distillery business. Today, they import their own Scotch whisky brands to sell domestically. Some leading malted grain brands now made in Japan include the following:
1. Blended whiskies: Karuizawa Master’s Blend, 10 Years Old; Evermore 2004 Blend, 21 Years Old
2. Blended malt whisky: Takesuru, 21 Years Old, Pure Malt
3. Single cask whiskies: Yamazaki 119.2 proof, Japanese oak cask; Hakushu 1982, sherry cask
4. Single malt whiskies: Fuijigotenba 15 Years Old, Single Grain; Golden Horse Chichibu 10 years old; Yamazaki 18 Years Old, Single Malt.

By Perry Luntz in the book "Whiskey & Spirits for Dummies", Wiley Publishing Inc.,U.S.A, 2008, excerpts from p.126-127. Adapted and illustrated to be posted by Leopoldo Costa.