I’ve heard this or read about this very question many times over the last decade.
Sometimes it is related to distilling technique, sometimes as an historical time line and most often about the quality of the product.
When you strip the question to the bare bones it unfortunately ends up covering the spectrum of both simplistic to complex.
So….lets delve into a stripped back version Japanese Whisky one-o’-one.
Japanese Whisky is based on Scottish Whisky Distillery principles. Pot stills, malted barley(for single malts), grains(corn and or other grains) and usually double distilled(wash still and spirit still). The barley may be peated or unpeated and for the most part over the years is not sourced from Japan due to cost. Europe, mainly Germany and Australia in Asia(yes Aussie is considered part of Asia), have been two major sources or barley for Japanese Whisky production.
The pot still’s also for the most part, are built and shipped in from the UK for instance, Forsyth’s.
The water source as in Scottish whisky production is considered of paramount importance. The site for Japans first home grown whisky distillery Yamazaki was specifically chosen by the founder Shinkiro Tori because of the quality of the local water source. Yoichi distillery in the northen part of Japan was specifically chosen by it’s founder Masataka Taketsuru because the geographical area reminded him the most of Scotland where as a young chemist, he learned the art of whisky distilling.
So how did home grown Japanese Whisky Distilling begin?
One common theme I’ve heard is that Masataka Taketsuru the founder of Nikka was sent to Scotland at the behest of Shinjiro Tori(the founder of Suntory) to study the art of whisky distilling.
The two men did know each other but Taketsuru was dispatched to Scotland by his then employer Settsu Shuzo. On Taketsurus’ return, Settsu Shuzo, for want of a better word, no longer had the where with all to support a whisky distilling endeavour. Call it kismet, but the fledgling Suntory in need of a master distillery/distilery manager for the Yamazaki Distillery found the perfect person in the then unemployed Taketsuru.
Ok, I’m not going to bore you with a more detailed history as there are some differences between the Japanese ‘Big Two” whisky companies but historically it all leads back to Scotland.
So….we have all the fundamental ingredients in Japanese whisky as we do in Scotland, grain, water, pot still/s, oak barrels and at least for the legit Japanese whisky distilleries, cannot be labelled whisky until three years old.
A matter of respect! Anyone who has visited Japan will know that the Japanese when they take to any niche, they respect and embrace the cultures they eminated from to the nth degree. It could be Jazz music, Flamenco dancing, Silent Films or booze.
Did you know that Suntory spent a decade developing the blue rose? This wasn’t just for shit’s and giggles, but out of respect for Scottish whisky distilling history and the blue in the Scottish flag.
Now down to the brass tacks…….
There will be some cultural differences between Scottish and Japanese Whisky production philosophies which have nothing to do with a rivalry. The two biggest differences these days are cost and availability.
Availability: Scottish whisky is far more readily available in volume, number of distilleries and age statement bottling’s.
Cost: Scottish whisky is easily more affordable for the same quality and or, same age as the Japanese equivalent.
Both countries can produce whisky that is a silk purse or a sow’s ear!
Japanese Whisky vs Scottish Whisky
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Palate: Fruit mince pie, plum sauce, currants, molasses, pumpernickel, sea spray, sherry, saddles bags, sweet pipe tobacco, cockles, caramel, vanilla, roses. Ever evolving!
After our tour of Chichibu Distillery had completed I asked if our tour guide Soma could recommend a good whisky bar in Chichibu town. He recommended Bar Te – Airigh and what an awesome recommendation it was. Now Soma called the bar Bar Cherry, as did Chichibu Brand Ambassador Yumi. I tried a google search that would translate Bar Te – Airigh to Bar Cherry but I could not find one.
Kicking things off early this year. A big thanks to all who posted reports over the last coupe of years especially the regulars. Great work and an invaluable source of reference if the 10’s of thousands of views these posts have received is anything to go by.
Nose: Light and smooth. Apple, butter, creamed corn, dried pears, honey, cinnamon.
Nose: Soft. Caramel, lemon, grapefruit, mixed dried peel, hint of wildflowers.