Japanese Whisky - New Regulation

Japanese whisky is a style of whisky developed and produced in Japan. Whisky production in Japan began around 1870, but the first commercial production was in 1924 upon the opening of the country's first distillery, Yamazaki. Broadly speaking the style of Japanese whisky is more similar to that of Scotch whisky than other major styles of whisky.

There are several companies producing whisky in Japan, but the two best-known and most widely available are Suntory and Nikka. Both of these produce blended as well as single malt whiskies and blended malt whiskies, with their main blended whiskies being Suntory kakubin (角瓶, square bottle), and Black Nikka Clear. There are also many special bottlings and limited editions.

In order for a spirit to be called Japanese whisky it must adhere to the following rules:
Malted grain must always be used, but other cereal grains can also be included.
Water used in production must be extracted in Japan.
Saccharification, fermentation and distillation must be carried out at a distillery in Japan.
Must be distilled to less than 95% ABV.
Spirit must be aged in Japan in wooden casks of no more than 700 litres for a minimum of three years.
Bottling must take place in Japan.
Bottled spirit must be at least 40% ABV.
Plain caramel colouring (E150) can be used.

#japanese #whisky #japan #whiskylove #cocktail #whiskeylover #bourbongram #cigar #bartender #instawhiskey #cheers #whiskeyporn #jackdaniels #liquor #macallan #ron #bourbonporn #whiskytime #whiskycollector #whiskylovers #distillery #spirits #mixology #rye #cigars #johnniewalker #whiskeylife #japanesewhisky #love #instagood #islay #malt #bhfyp