Japan always comes with its own class, no matter food or
spirits. For whisky, they used to have a very humble beginning. Japanese whisky production generally
follows the methods originally developed in Scotland. However, do not be
misled into thinking that Japanese whisky is a mere impostor. There are
several differences, which set apart Japanese whisky into a class of
its own. As with many other foreign-born creations, Japan has in a way, taken a
blueprint and added its own flair to create a unique product that is
commendable in its own right. In some ways, the East-West connection has
come full circle, as Scottish producers have adopted certain techniques
developed by Japanese distilleries. There are a number of ways in which
Japanese whisky production veers from its traditional Scottish roots.
Variations in ingredients, equipment, and method produce whisky that, while
bearing a resemblance to its predecessors, is distinct spirit
characteristic of Japan.
Prepare to
change the way you think about whisky when you sip the Yamazaki single
malt on the rock in an exclusive & decent Japanese whisky bar. The pursuit
of perfection is important in Japanese culture. It can take eight long years to
become a sushi chef. It takes at least three to master the tea ceremony. If you
want to drink whisky highballs the Japanese way, what you really need is the
right-size bubbles in the right kind of soda water, and it’s useful to have an
ice-making machine that freezes the water extra slowly to produce huge,
translucent blocks of ice as clear as a pond in a Zen garden.
Besides, they
also seemed to create the brand new image for whisky, unlike scotch’s
masculine, sophisticated and boldness; Japanese whiskies are more delicate,
pure and fresh, feeling like exploring a crystal world of subtle emotions, this
distinctiveness shows especially in their commercials. Take an example of
Yamazaki’s single malt ad:
Thanks for sharing, Jack. It's interesting, but as someone who doesn't drink whiskey I couldn't tell the difference between the flavors during our whiskey tasting. Part of me wonders whether branding is more important in whiskey since the alcohol content is much higher and the likelihood that one can taste the difference in the flavor palate may be lower due to this fact. Of course, since I don't drink whiskey, this might be the reason I can't tell the difference. But as a non-whiskey drinker, I could see that the marketing of Japanese whiskey would affect my attraction to it, in the same way that new wine drinkers are affected by story in a way that most of us probably aren't due to our knowledge and familiarity with the drink.
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