Over the past two decades, Japanese whisky has experienced a meteoric rise in popularity, garnering a slew of awards and eyepopping price tags at auction, not to mention adoration from whiskey lovers worldwide.
Today, Japan’s two largest producers of the spirit — Suntory and Nikka — produce hundreds of different malted and unmalted whiskies through a dizzying number of brands that include Yamazaki, Toki, Hibiki, Hakushu, Suntory Kabukin.
Precision and Practice
So why has Japanese whisky become so is becoming more popular?
For newcomers, Japanese whisky is a gateway to a deeper understanding of Japan’s culture. “Japanese cuisine is a very fine and precise thing, so whenever they do anything, they reflect that precision — they want to perfect it,” says Tufan Kaya, food and beverage director for the chic Hotel AKA in Alexandria.
Many techniques initially used to produce whiskey in Japan were borrowed from Scotland when a young chemistry student named Masataka Taketsuru enrolled at the University of Glasgow in 1918. Since then, Japan’s whisky has developed into a distinct practice of prioritizing small batches and local ingredients.
“To me, the thing that makes Japanese whisky stand out is the fresh spring water they use,” says Kaya. Many distilleries in Japan are located in the highlands of the archipelago, with access to volcanic spring water that gives it an uncommon elegance.
Another defining characteristic of Japanese whisky is the aging process. Whereas aging on charred oak is typical of scotch, most Japanese distilleries use Mizunara barrels from a type of oak tree only found in Japan. “The Mizunara gives the whisky flavors like sandalwood and coconut,” says Kaya.
Where to Begin
For enthusiasts of Japanese whisky, price tags continue to soar as its popularity in the U.S. and abroad grows. Kaya says the simple reason behind the price hikes is the law of supply and demand.
“Many of these producers have been around for eight generations as small distilleries and don’t want to get big. They’re content to remain small. They don’t want to mass produce it, which is a real departure from the American way of doing things,” says Kaya.
That dedication to staying small means that many of the finest Japanese whiskies may yield only a couple hundred bottles at a time.
As a solid starting point for Japanese whisky, Kaya recommends Nikka Coffey Grain Whisky, which is predominantly distilled from corn and then aged in re-charred American oak barrels. Deep amber in color, Kaya describes it as “rich and bold, yet elegant.”
When you’re ready to see if the hype is real, stop by any of these NoVA cocktail bars to give Japanese whisky a try. Who knows? It might be your next obsession.
NoVA Cocktail Bars and What to Try
a.lounge+bar
King Street Sunset: Suntory Toki Blended Whisky, Plantations OFTD Rum, Campari, Turbinado Sugar, lime
625 First St., Alexandria
King’s Ransom
Toki Highball: Suntory Toki Whisky, Soda, Lime
728 King St., Alexandria
MacMillan Whisky Room
Nikka Coffey Grain Whisky
2920 District Ave., Ste. 155, Fairfax
B Side
Suntory Toki Whisky
8298 Glass Alley, Fairfax
Feature image, stock.adobe.com
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