Exploring the Diversity of Japanese Whiskey: 23 Japanese Whiskey Brands You Need To Know

Japanese whiskey was originally inspired by a visit by Masataka Taketsuru of the company that is now called Suntory to Scotland in the early twentieth century. Since then, despite retaining its Scotch origins, it has developed distinctive characteristics of its own that make it highly popular not only in its native Japan, but increasingly throughout the globe. 

This post, after taking a quick look at the general characteristics of Japanese whiskey and the things to look for when choosing whiskey, will focus on the individual brands, looking at the major products within each brand and their various features, focusing on the method of manufacturing, taste, the aging process, and the use of peat.

Characteristics Of Japanese Whiskey

Japanese whiskey is renowned for blending traditional Scottish distilling methods with meticulous Japanese craftsmanship. Initially influenced by Scotch, Japanese whiskey uses malted barley and follows similar distillation processes. However, it distinguishes itself through the use of high-quality ingredients, including pure spring water and carefully selected grains, and by experimenting with various blending techniques and cask types, such as American oak, sherry casks, and Mizunara oak. This experimentation results in unique and original flavors. Japanese whiskey is often described as smooth, refined, and as complementing Japanese cuisine. Unlike in Scotland, where blended whiskey can involve multiple distilleries, Japanese whiskey companies typically control both the distilleries and brands, ensuring consistency in the quality. The diverse Japanese climate, with its hot summers and cold winters, also accelerates the aging process, contributing to the distinctive character and maturation of Japanese whiskey compared to Scotch.

Factors To Consider When Choosing Japanese Whiskey

There are various factors to take into consideration when deciding which whiskey to buy. You can choose from entry-level options that offer an interesting taste experience without breaking the bank, mid-range options that provide a balanced experience, or premium brands for those for whom money is no object. As in all purchases, it depends on how much you are able, and/or willing to pay.

Another factor is the ingredients. As in the case of Scotch, the primary ingredient in most Japanese whiskey is malted barley, but some blends vary the flavors by incorporating different types of grain as well. There are also different types of casks and different blending and distillation methods to consider.

After budget, however, perhaps the main factor is taste. Japanese whiskey has a wide variety of flavor profiles, ranging from light and smooth, to complex and rich flavors, as well as some unique and experimental blends.

Japanese Whiskey Brands

Yamazaki

Yamazaki whiskey, produced at Japan’s first malt whiskey distillery, which was established in 1923, is known for its intricate production process and complex flavor profile. Using high-quality water from the Yamazaki region and malted barley, the whiskey undergoes fermentation in both wooden and stainless steel tanks. The distillation process utilizes various shapes and sizes of pot stills, creating a diverse range of flavors. Maturation occurs in different cask types, including American oak, sherry, and the unique Japanese Mizunara oak, which imparts sandalwood and coconut notes. Yamazaki whiskey is celebrated for its fruity notes of berries and citrus, complemented by vanilla, caramel, and a touch of spice from the oak. The overall profile is smooth, sweet, and only slightly smoky. Popular products, depending on your budget, include the 12-Year-Old Single Malt, the 18-Year-Old version of the same, and much more expensive limited editions. Yamazaki generally has a light peat influence, with some special editions featuring a more pronounced smoky flavor.

Hibiki

Hibiki whiskey, another brand from Suntory, is a premium blended whiskey crafted from malt and grain whiskeys sourced from the Yamazaki, Hakushu, and Chita distilleries. The brand aims to represent the harmony between nature and craftsmanship, which is encapsulated in the meaning of its name, which means "resonance" or "echo." The blend incorporates at least 10 different whiskeys, aged in five types of casks, including American white oak, sherry, and Japanese Mizunara oak, with some aged up to 20 years. Renowned for its harmonious and complex flavor profile, Hibiki whiskey offers a nose of rose, lychee, and sandalwood, a palate featuring honey, candied orange peel, and white chocolate, and a subtle, long finish with hints of Mizunara oak. Popular expressions include the entry-level Hibiki Japanese Harmony, a smooth balanced blend, and the Hibiki 17-, 21-, and 30-year-old products, known for their depth and refined taste, without a strong peat influence.

Hakushu

Hakushu whiskey, produced by Suntory at its Hakushu Distillery in the Southern Alps, benefits from the region's pure, mineral-rich water and high-altitude climate. The production process involves fermentation in wooden washbacks to promote natural fermentation, followed by distillation using various pot stills to achieve diverse flavor profiles. The whiskey is then matured in a range of casks, including American white oak, sherry, and Japanese Mizunara oak. Hakushu whiskey is celebrated for its fresh and herbal flavor profile, with aromas of green apple, pear, mint, and fresh herbs. The cooler temperatures contribute to the slow maturation of the whiskey, and the palate is crisp and refreshing, featuring notes of citrus, green tea, and subtle smokiness, leading to a clean, slightly smoky finish with a hint of peat. Popular expressions include Hakushu Distiller’s Reserve, Hakushu 12 Year Old, 18 Year Old, and the rare 25 Year Old. The whiskey typically has a mild peat influence, adding complexity without overwhelming the other flavors.

Yoichi

Yoichi whiskey, produced by Nikka at the Yoichi Distillery in Northern Hokkaido, is crafted using high-quality water from the Yoichi region, naturally filtered through layers of volcanic rock, and malted barley. The whiskey undergoes fermentation in stainless steel washbacks and is distilled using traditional direct coal-fired pot stills, a rare method that imparts a robust, roasted character to the whiskey. The whiskey is aged in various casks, including American oak and sherry casks. Yoichi whiskey is renowned for its bold and complex flavor profile, featuring aromas of green apple, pear, mint, and fresh herbs. The palate is crisp and refreshing with notes of citrus, green tea, and subtle smokiness, leading to a clean, slightly smoky finish with a hint of peat. Popular Yoichi products include the Yoichi Single Malt, Yoichi 10-Year-Old, 15-Year-Old, and the limited-edition Yoichi Single Malt Non-Peated. Yoichi whiskey generally has a moderate peat influence, adding complexity without overpowering the other flavors.

Miyagikyo

Miyagikyo is a single malt whiskey, also produced by Nikka, which is crafted at the Miyagikyo Distillery in the northern mountains, using high-quality water from the Nikkawa River and malted barley. The whiskey undergoes fermentation in stainless steel washbacks and is distilled using pot stills heated by indirect steam, which allows for slower distillation, resulting in soft and floral characteristics. The whiskey is then aged in various casks, including American oak, sherry, and Mizunara oak. Miyagikyo whiskey is known for its elegant and fruity flavor profile, with aromas of pear, peach, lemon zest, and honey. The palate is soft-textured, featuring notes of vanilla custard, nutmeg, and subtle smokiness, leading to a smooth, long finish with hints of smoke and brine. Popular expressions include Miyagikyo Single Malt, Single Malt Peated, and Single Malt Apple Brandy Wood Finish. The whiskey typically has a light to moderate peat influence, with special editions offering a more pronounced smoky feel.

Taketsuru

Taketsuru whiskey, produced by Nikka and named whiskey pioneer Masataka Taketsuru, is crafted using high-quality water and malted barley. The whiskey undergoes fermentation in stainless steel washbacks and is distilled using pot stills heated by indirect steam, which allows for slower distillation and imparts soft, floral characteristics. The whiskey is aged in various casks, including American oak, sherry, and Mizunara oak. Taketsuru whiskey is celebrated for its balanced and complex flavor profile, with aromas of orchard fruits, mint, and fresh herbs, a palate featuring citrus, green tea, and subtle smokiness, and a clean, slightly smoky finish with a light to moderate peat influence, adding subtle smokiness without overpowering other flavors. Popular products include Taketsuru Pure Malt, 12 Year Old, 17 Year Old, and 21 Year Old. 

Chichibu

Chichibu whiskey is produced using a blend of traditional and innovative techniques, emphasizing locally sourced barley and diverse cask styles for maturation. The process includes floor malting, where some barley is malted on-site, as well as the use of peat to dry the barley. This gives the whiskey a distinctive smoky flavor. Distillation is done in small batches using two pot stills. Maturation involves aging the whiskey in various casks, such as Mizunara oak, bourbon, sherry, and wine casks, and each of these contribute unique flavors. The whiskey is renowned for its complex taste, featuring fruity, sweet, smoky, and woody notes. Popular products include Ichiro’s Malt Chichibu The First, which is rich and balanced, Chichibu The Peated, which is heavily smoky with earthy notes, and Chichibu On The Way, with its blend of smoky, fruity, and sweet flavors. The distillery also employs small batch aging in traditional dunnage-style warehouses, to accelerate aging and enhance the interaction between the whiskey and wood.

Fuji Sanroku

Fuji Sanroku whiskey, from the foot of Mount Fuji, is crafted using a blend of traditional and modern techniques. The production begins with pure water sourced from underground streams beneath the mountain. The distillery uses a combination of malt and grain whiskeys, which are distilled in both pot and column stills, creating a variety of flavor profiles. The whiskey is aged in 180L ex-bourbon barrels (barrels previously used to age bourbon whiskey), and this maximizes the interaction between the spirit and the wood, resulting in a multi-layered and mature flavor profile, featuring fruity notes like pears and pineapples, sweet hints of brown sugar, and a smooth, mellow oak finish.

Popular products include the Fuji Sanroku Signature Blend, known for its expert blending, the robust Fuji Sanroku Barrel-Ripened 50°, and the deep, complex Fuji Sanroku Single Malt 18 Years. The brand emphasizes natural flavors, with minimal use of peat, focusing instead on the rich characteristics derived from the aging process.

Mars

Moving onto boutique brands, Mars Whiskey, produced by Hombo Shuzo, is a distinguished Japanese whiskey that blends tradition with innovation. Crafted using both malt and grain whiskeys, it is distilled in pot stills and column stills, offering a range of flavor profiles. The whiskey’s purity is enhanced by water sourced from high-altitude regions. Mars Whiskey is celebrated for its diverse and complex flavors, featuring fruity notes like pears and apples, sweet undertones of vanilla and caramel, spicy hints of cinnamon and nutmeg, and a subtle smokiness in some expressions in which peat is used.

Popular products include Mars Komagatake, a single malt named after a nearby mountain, Mars Maltage Cosmo, a balanced malt blend, Mars Kasei, known for its spicy, floral notes, and light and inviting aroma, and Mars Twin Alps, a blend inspired by the Japanese Alps. The whiskey is aged in various casks, including ex-bourbon, sherry, and wine casks, with the aging process influenced by the unique climate of the Japanese Alps. 

White Oak

White Oak whiskey is crafted, by the Eigashima distillery in Akashi, Hyogo, using a blend of traditional and modern techniques, incorporating both malt and grain whiskeys. Distillation occurs in pot stills and column stills, allowing for a variety of flavor profiles. The purity of the whiskey is enhanced by using high-quality local water sources. White Oak whiskey is known for its balanced and complex flavors, featuring fruity notes like pears, apples, and citrus, sweet undertones of vanilla and caramel, spicy hints of cinnamon and nutmeg, and a subtle smokiness in some expressions.

Popular products include White Oak Akashi, a smooth and balanced blended whiskey; White Oak Akashi Single Malt, known for its rich complexity; and White Oak Akashi Red, with a distinct character. The whiskey is aged in a variety of casks, including ex-bourbon, sherry, and wine casks, with the aging process influenced by the coastal climate and traditional dunnage-style warehouses. Peat is used in some expressions to impart a subtle smoky flavor.

Kurayoshi

Kurayoshi whiskey is crafted by blending traditional and modern techniques, using both malt and grain whiskeys. The distillation process involves pot stills and column stills, allowing for diverse flavor profiles. Sourced from underground streams beneath Mount Daisen, the pure water contributes to the whiskey's quality. Kurayoshi whiskey is known for its balanced and complex flavors, featuring fruity notes of pears, apples, and citrus, sweet hints of vanilla and caramel, and a subtle smokiness in some expressions. Popular products include Kurayoshi Pure Malt, Sherry Cask, and aged expressions like Kurayoshi 8, 12, and 18 Years. The whiskey is aged in a variety of casks, including ex-bourbon and sherry casks, with aging influenced by Tottori Prefecture's unique climate. Peat is used in some expressions, such as the Kurayoshi Pure Malt peated, for a subtle smoky flavor.

Kanosuke

Kanosuke whiskey is manufactured under the parent company Komasa Jyozo Co., Ltd. in Kagoshima Prefecture. Crafted by blending traditional and modern techniques, using both malt and grain whiskeys. The distillation process is unique, employing three different pot stills with varying neck shapes and lyne arm angles, which create diverse flavor profiles. High-quality local water sources contribute to the purity of the whiskey. Kanosuke whiskey is celebrated for its balanced and complex flavors, featuring fruity notes like ripened citrus and banana, sweet elements of honey and caramel, and subtle spice and smokiness.

Popular products include Single Malt Kanosuke, aged in ex-bourbon, sherry, and re-charred virgin oak barrels; Kanosuke Hioki Pot Still, inspired by Irish pot still whiskey; and Kanosuke 2023 Limited Edition, known for its rich complexity. The whiskey is aged in various casks, influenced by the coastal climate, and matured in traditional dunnage-style warehouses. Some expressions also incorporate peat, adding a subtle smoky flavor, such as the Kanosuke Peated Edition

Miyashita

Miyashita whiskey, produced by the Miyashita Sake Brewery in Okayama, is crafted by blending traditional and modern techniques, using both malt and grain whiskeys. Distilled in pot and column stills, the whiskey offers diverse flavor profiles, with purity enhanced by high-quality local water sources. Miyashita whiskey is known for its balanced and complex flavors, including fruity notes of pears, apples, and citrus, sweet hints of vanilla and caramel, and subtle spices and smokiness.

Popular products include Single Malt Miyashita, known for its rich complexity; Miyashita Triple Cask, aged in brandy, sherry, and Mizunara casks; and Miyashita Wine Cask Strength, offering a deep, nuanced flavor from aging in wine casks. The whiskey is aged in a variety of casks and influenced by the coastal climate, with traditional dunnage-style warehouses providing a stable aging environment. Some expressions also incorporate peat, adding a subtle smoky character to the whiskey, such as the Miyashita peated edition.

Akkeshi

Akkeshi whiskey is crafted using a blend of traditional and modern techniques, incorporating both malt and grain whiskeys. The distillation process employs traditional pot stills, similar to those used in Islay distilleries, enhancing the whiskey's character. The water used is sourced from the Homakai River, which flows through a peat layer, imparting unique characteristics to the whiskey. Akkeshi whiskey is known for its balanced and complex flavor profile, featuring fruity notes like citrus and mandarin, sweet undertones of vanilla and caramel, and a subtle smokiness with hints of soy sauce and herbs.

Popular products include the Akkeshi Single Malt Peated Boshu, using locally sourced peat, and the Akkeshi Blended Whisky Shosetsu, part of the Twenty-Four Solar Terms series. The whiskey is aged in various casks, including ex-bourbon barrels and Mizunara oak, with the unique climate of Hokkaido influencing the aging process. 

Saburomaru

Saburomaru whiskey, from the Saburomaru distillery in Toyama Prefecture, is crafted using a blend of traditional and modern techniques, utilizing both malt and grain whiskeys. The distillation process features pot stills, including the innovative "Zemon," the world’s first cast pot still developed with traditional Japanese craftsmanship. High-quality local water sources contribute to the whiskey's purity. Saburomaru whiskey is renowned for its distinctive and complex flavor profile, offering fruity notes of citrus and mandarin, sweet undertones of vanilla and caramel, and a strong smokiness with hints of soy sauce and herbs.

Popular products include Single Malt Saburomaru The Sun, known for its smoky, rich taste; The Magician, with a complex profile; and Far East of Peat, a series of peaty blended malts. The whiskey is aged in various casks, such as ex-bourbon, sherry, and Mizunara oak, with the climate of Toyama Prefecture and different warehouse styles influencing the aging process. Peat from Toyama and Islay enhances its smoky character.

Ichiro’s Malt & Grain Whiskey

ICHIRO’s Malt & Grain whiskey is crafted at the Chichibu Distillery in Saitama, Japan, using a blend of malt and grain whiskies sourced from the US, Canada, Scotland, Ireland, and Japan. The distillery employs traditional methods, including Mizunara oak fermentation tanks and Scottish pot stills. The whiskey is noted for its complexity, featuring flavors of vanilla, toffee, green apples, ginger, and cinnamon, with a creamy texture and a spicy finish. Aging takes place in various cask types, including ex-bourbon and ex-rye barrels, for periods ranging from 4 to 17 years, using traditional dunnage-style storage. Popular expressions include the Ichiro’s Malt & Grain World Blended Whisky and the limited-edition Chichibu “111,” which features peated malt, adding a smoky depth to its profile.

Hatozaki (Kaikyo)

Hatozaki whiskey, produced by Kaikyō Distillery, is a Japanese whiskey brand celebrated for its smoothness and elegance. Crafted using a blend of traditional and modern techniques, Hatozaki undergoes a two-stage blending process and is aged in various casks, including bourbon, sherry, and Japanese Mizunara oak. This meticulous method yields a complex flavor profile featuring notes of honey, vanilla, apricot, caramel, cinnamon, and nutmeg, with a clean, lingering finish.

Hatozaki's range includes popular products like the Finest Blended, Small Batch Pure Malt, and Umeshu Cask Finish, each offering distinct characteristics. The brand is known for minimal use of peat, instead emphasizing the delicate balance of flavors through its aging and blending processes. Some expressions are aged up to 12 years, with the Umeshu Cask Finish being a notable example of Hatozaki's innovative approach.

Amahagan

Amahagan whiskey, crafted by the Nagahama Distillery in Shiga Prefecture, Japan, is renowned for its unique characteristics and meticulous production methods. Combining both Japanese and foreign whiskies, Amahagan is distilled using small pot stills inspired by Scotland's Strathearn Distillery. It is aged primarily in ex-bourbon casks and bottled at 47% ABV (alcohol by volume) without added color, ensuring a pure, rich flavor. The distillery also uses heavily peated malt from the UK, adding a smoky depth to certain editions.

The flavor profile varies across its editions: Edition No.1 has citrus and honey notes, Edition No.2 (Red Wine Wood Finish) is rich and fruity, Edition No.3 (Mizunara Wood Finish) blends malt sweetness with Mizunara oak aromas, and Edition No.4 (Yamazakura Wood Finish) offers floral cherry wood flavors. The aging process benefits from Nagahama's climate, which enhances the whiskey's complexity. Notable products include the Peated edition, known for its smoky, earthy tones.

Yuza

Yuza whiskey, crafted at the Yuza Distillery in Yamagata Prefecture, Japan, is produced using traditional Scottish methods, including pot stills from Forsyths and Douglas fir washbacks. The distillery uses pristine water from Mount Chokai and focuses on small-batch production to ensure high quality. Yuza whiskey is renowned for its clean, sweet, and fruity flavor profile, featuring notes of vanilla, honey, apples, and pears, with a smooth, creamy texture and a lingering sweet finish.

The whiskey is primarily aged in bourbon barrels, which contribute to its fruity and vanilla characteristics. It is a principle of the Yuza Distillery that the whiskey be fully matured before release, enhancing its depth and complexity. Popular products include YUZA 2024, known for its clean and fruity taste; YUZA Spring in Japan 2024, a limited edition with a smooth finish; and YUZA Third Edition 2023, which introduces a hint of peat and unique complexity through Mizunara oak aging.

Hakutsuru

Hakutsuru whiskey, a recent addition by the esteemed Hakutsuru Sake Brewing Co., is crafted using traditional Scottish methods, including pot stills and selected grains, with pure water sourced from the Rokko Mountains. This whiskey is celebrated for its rich and complex flavor profile, featuring notes of vanilla, honey, apples, and pears, with a smooth, creamy texture and a sweet finish. The aging process involves maturation in various casks, such as bourbon and sherry casks, which enhances its depth and richness. Notable products include the Tan Cho Single Malt, aged in mizunara casks, and Hakutsuru Umeshu Cask Finish, a whiskey finished in Umeshu casks. While Hakutsuru whiskey generally avoids heavy peat, some editions may include a subtle hint of it to add complexity to the flavor.

Hanyu

Hanyu whiskey, produced by the Hanyu Distillery in Saitama Prefecture, Japan, combines traditional Scottish methods with Japanese craftsmanship. The distillery uses pot stills, selected grains, and pure water from the Akagi Mountain range, crafting whiskey with both peated and non-peated malt sourced from the UK. Known for its complex flavor profile, Hanyu whiskey often features notes of vanilla, honey, apples, and pears, with some editions showcasing a smoky, earthy taste due to peated malt. The whiskey is aged in various casks, including bourbon, sherry, and Mizunara oak, which deepens its flavor. Notable products include the Hanyu 21 Year Old 1988 (cask 9306) Noh Whisky, Hanyu 1991 Cask 370, Hanyu 2000 “The Wave” Cask 9305, and the Hanyu 2000 Final Vintage – 15 Year Old – Ichiro’s Malt. The use of peat in certain editions adds an extra layer of complexity to its rich taste.

Karuizawa

Karuizawa whiskey is a renowned and rare Japanese whiskey celebrated for its exceptional quality from the Karuizawa Distillery, which ceased production in 2000 and closed in 2011. Produced using traditional Scottish methods, the distillery employed small pot stills and imported Golden Promise barley from Scotland. The water used came from the pristine springs of Mount Asama, and the whiskey was often aged in sherry casks, contributing to its rich and complex flavor profile. Karuizawa whiskey is known for its deep, rich flavors, including notes of dark fruits, sherry, spices, and a smoky, earthy undertone, with some expressions featuring hints of roasted nuts, honey, and vanilla. The whiskey is characterized by its long, warm finish. The meticulous aging process, often spanning several decades, produced sought-after expressions like the Karuizawa 1981, 1986, and the 50 Year Old Cask #5132. The use of local peat added a distinctive smoky character, enhancing the whiskey’s unique flavor profile.

Togouchi

Togouchi whiskey, produced by the Sakurao Distillery in Hiroshima, Japan, is renowned for its high-quality production and distinctive aging process. Crafted using a blend of malt and grain whiskies and traditional Scottish methods, Togouchi whiskey is aged in a unique environment—an old railway tunnel in Akiota-Togouchi. This tunnel provides a stable, cool environment ideal for slow maturation, which enhances the whiskey's flavor complexity. Togouchi whiskey is celebrated for its smooth, balanced taste with notes of honey, vanilla, caramel, and fresh fruit, often accompanied by a hint of spices and a clean, lingering finish. Popular products include Togouchi Premium, known for its balanced taste, Togouchi 9 Years and 15 Years, offering richer profiles, and Togouchi Peated, which incorporates 18% peated malted barley for a smoky, earthy flavor. The use of peat in certain expressions adds a unique balance of fruity and peaty notes.

Japanese Whiskey To Suit Every Taste

As we have seen in this article, although loosely based on Scotch, the ingenuity of Japanese whiskey makers, combining different methods of manufacturing, aging in different types of barrels, and various approaches to the use of peat, has led to a rich variety of Japanese whiskies, with different flavor profiles and characters. These range from whiskies from the major distilleries such as Suntory, Nikka, and Kirin, to up and coming boutique brands such as Chichibu, Mars, and White Oak.

 Are you a fan of Japanese whiskey? If so, what are your favorite brands? Let us know in the comments.