Japanese whisky is a spirit produced in Japan, closely resembling Scotch whisky in style. It comes in both blended and single malt varieties and typically has an alcohol strength similar to other whiskies.
History
Production of whisky in Japan began around 1870, with the first commercial distillery, Yamazaki, established in 1924. In the 20th century, Japanese whisky was little known outside the country, but since the 21st century, its quality has been highly regarded internationally, winning awards and being exported to Europe, the US, and Asia.
How it is made
Japanese distilleries produce both blended whiskies and single malts. Major producers include Suntory and Nikka, which also own various alcohol manufacturers worldwide, including Scottish, Irish, and American whisky brands. Japan has over 15 distilleries, with notable ones being Yamazaki, Hakushu, Yoichi, and Miyagikyo.
How it is served
Japanese whisky can be enjoyed neat, with food, or in cocktails. On this site, it is featured in cocktails including Fake Melon, Little Tokyo, Full Bloom, After-dinner Sazerac, and Hibiki Umeshu Cocktail.
Adapted from the Russian Wikipedia article Японский виски, available under CC BY-SA 4.0.