What Makes Japanese Whisky So Good
Guide Jan 31, 2023
It’s the year 2023, and Japanese whisky is taking the world by storm, winning the hearts of whisky lovers. The nutrients rich, water, and wood for barrels that you can only have in japan make the process unique in its own way. Having different types of wood used for barrels, like sherry casks, Japanese mizunara oak, etc., and adding different yeast with best-suited wood for aging are some characteristics that make Japanese whisky so good.
It is not something to be drunk casually. Good things need special/good occasions to make the moment even better. If even after knowing all this, you are still wondering what makes Japanese whisky so good, then you should check out this blog.
Whisky trades barrels with each other to balance their flavors and obtain the desired blends. In Japan, competition, or you can say the rivalry is so cutthroat that they don’t exchange or trade any barrels, so whisky makers have to create their own blend using different kinds of yeast and different wood for different barrels to have diversity in taste.
Once they taste it, now they can’t get enough of it. Even with so wide varieties available, they prefer to consume spirits than any other given their choices, and the market is growing rapidly for Japanese whisky.
Unlike the alcohol that uses rice to make its own blends, Japanese whiskey still uses the old ingredients they use for scotch. For single malts-malted barley, corn wheat, and barley for blends. Due to the circumstances in the early 20th century, they had to know the old ways of making scotch, and today, japan has to offer one of the most reputed whiskies in the world.
God bless the famous Shinjiro Torii for making Japanese whisky and introducing it to the world. Production of Japanese whisky originally started in 1870 but wasn’t commercially produced until 1923. Since then, the ancient art of making Japanese whisky has been passed down in the Suntory family generation. Japanese whiskies are one of the best.
Since it became famous worldwide and people began to notice Japanese whisky, most Japanese have made a habit of having it with their food as it goes both with taste and keeps you healthy when consumption is right.
After you have tasted Japanese whisky, you can not really forget it, even if you have had it once in your lifetime. Lucky are those people who have tasted Japanese whisky that is aged 15 years or more. Although it may be expensive, it’s not something you waste at a casual party or starts drinking in the afternoon, although with a taste like that, it’s not a bad choice. Because it is rich in its taste, normal Japanese whisky is also preferred to be taken with food leaving your mouth with an aftertaste that’s just mellow and sweet at the same time. You can now buy Japanese Quality Whisky In Australia.