Japan has many types of alcohol. While it is world-famous for sake, Japan’s whiskies have become increasingly popular around the world since the early 2000s, and today many of these whiskies are considered among the finest, most award-winning whiskies in the world! Let’s look at the differences between Japanese whisky vs. sake, plus the style and flavor profile of Japanese whisky, besides some of the best whiskies to try on your next visit!
Japanese Sake
Sake is one of the most famous Japanese alcoholic beverages. Known nationally as nihonshu (Japanese liquor), sake is made from polished white rice, water, yeast, and a special fermenting agent known as koji. There are many different types of sake. The flavors and appearance of the liquor itself depends on the kind of rice used, and variations in the process of brewing it! Sake can have fruity, floral, or herbal notes, and may also possess sweet and nutty aromas. Sake is often paired with salty and acidic foods, like seafood, vinegar-based salad dressings, and white meats!
Sake is usually made by soaking the polished rice, steaming the rice, and then introducing the yeast and koji when the rice is still hot. These additives convert the starch in the rice into sugars, which later turn into alcohol through the fermenting process.
Japanese Whisky vs. Sake: How is it different?
Japanese whisky, on the other hand, is made with a malted grain, such as barley. Some distillers in Japan combine additional grains with the barley, such as corn, rye, and wheat.
The grain is soaked and heated, and once sprouted, it is dried at varying temperatures to produce malt of different colors and flavors. The malt is mixed with hot water to extract sugars, which is then fermented to convert those sugars into alcohol. In essence, then, Japanese whisky vs. sake is all about that initial reaction to generate sugars for fermenting: sake makes use of rice (an unmalted grain), whereas Japanese whisky requires malted grains.
The process of making whisky in Japan is modelled after the Scottish tradition, where the liquid from the malted grain (known as the mash) is double distilled to increase the alcohol content and purify the final (Scotch) whisky. When distillation of the mash is complete, the liquid is transferred into wooden barrels to age.
The barrels used for ageing whisky can greatly alter its final taste and flavor profile. Barrels are usually a charred, light wood, such as Japanese Mizunara oak, however, distilleries in Japan have also been known to use oak barrels that once contained American bourbon, as well as casks for sherry, creating more levels of unique flavor in this delightful drink. Japanese whisky, much like Scotch whisky, is usually aged for at least 3 years, and has an alcohol content of at least 40%. This is another point of distinction between Japanese whisky vs. sake: most breweries in Japan prefer metal tanks for ageing sake, and the ageing process lasts for anywhere from 3~20 years.
Why is Japanese Whisky so special?
Japanese whisky is often lighter and more fragrant than Scotch whisky, and for many reasons! The drink is often made with high quality ingredients, as well as pristine water sourced from the mountains in the country.
Quality takes time
The longer the whisky is aged, the better and more complex the flavors become. The four seasons in Japan also have a significant impact on the process of the whisky’s ageing. Despite the fluctuating temperatures of Japan’s cold winters and hot summers, the humidity levels are mostly consistent throughout the year, which creates a smooth finish to the final whisky’s full-bodied flavor.
A unique blend
Japanese whisky tends to be drier, smokier, and peaty in flavor, and usually you will find blends of different kinds of whiskies, setting Japan’s traditions apart from elsewhere. With flavors extracted from the wooden barrels and casks in which it matures, Japanese whisky can have additional notes of fruit, vanilla, honey, and earthy flavors!
Japanese whisky can also be paired with sweet and smoky flavors (e.g., barbecue), savory foods (such as grilled meats and ramen), creamy foods like cheese, and even certain desserts, such as chocolate and ice cream!
Some Japanese whiskies are quite rare
Back in the 1980s, Japanese people usually drank sake or beer, causing production of whisky to decrease significantly. However, when whisky demand and consumption began to increase again, in the 2000s, this put a tax on the nation’s supply. With existing Japanese whiskies achieving global acclaim and winning awards, the global demand for Japanese whisky has since been on the rise!
In Japan, products labelled “Japanese Whisky” must be fermented, distilled, aged, and bottled in Japan. They must also contain some portion of malted grain, and use water specifically sourced from the Land of the Rising Sun. With such a stringent process and such strict regulations, Japan ensures that the whisky it produces is of the highest quality that the country can offer! However, this also means that some whiskies may be more coveted—and thus more difficult to find—than others.
Whiskies to try in Japan
The Yamazaki Distiller’s Reserve Single Malt Whisky is from one of the most famous distilleries in all of Japan! The Yamazaki is currently owned and sold as a subsidiary of Suntory Distillery. The Yamazaki line is known for its fruity flavors – and the Distiller’s Reserve Single Malt has strawberry, cherry, and white peach notes. Blended with whisky aged in Bordeaux wine casks, and whiskies aged over 20 years in sherry casks, the resulting spicy notes of cinnamon, incense, and ginger complement the fruity flavors well. Excellent on the rocks, straight, or served as a “highball” with sparkling water, this whisky is sweet, making it an ideal choice if you’re exploring Japan’s whisky scene.
The Hibiki 12-Year-Old Blended Whisky (also by Suntory Whisky) is a rare gem. Winner of the World Whisky Awards in 2010 and seemingly no longer in production, getting your hands on one of these – or even just a taste – is a blessing from the gods! The Hibiki 12-Year-Old is an exciting blend of Yamazaki and Hakushu single malts, alongside Chita grain whiskies, aged in plum liqueur casks. It has a warm, fruity palate with notes of apple, grapefruit, clove, oak, and black pepper, topped off with a rounded sweet-and-spicy finish.
The Nikka Yoichi Single Malt is by Nikka Distillery, the second-most famous distillery in Japan. The Yoichi Single malt is made at the Yoichi Distillery in Hokkaido. It has a floral scent with hints of lemon peel and black licorice, plus a robust and savory palate of smoke mixed with seaside salt. Hints of melon, fruits such as pear, Mirabelle plum, and apple, herbs, and chestnuts round off the generally smoky body of the drink. With its combination of floral, smoky, and fruity, it’s a great whisky for someone looking to experience a more robust Japanese whisky.
The Nikka Single Malt Miyagikyo, also by Nikka Whisky, is made at the Miyagikyo Distillery in Sendai. Made with a mix of peated and non-peated malted barley, and aged in sherry casks, this whisky has a rich, full-flavored nose of exotic tropical fruits, such as coconut, banana, licorice, and camphor. With full flavors of malted barley, it also offers a unique concoction of licorice, herb, spicy ginger, and cinnamon overtones, backed by chocolatey undertones. The symphony of aromas and tastes make this whisky an elegant, exotic choice.
With such excellent craftmanship, it’s no wonder that Japanese whisky is world-famous and highly sought after everywhere around the globe! Now that you’re in-the-know about the extraordinary differences between Japanese whisky vs. sake, why not try some of each for yourself?
Looking for Japanese whisky in Tokyo, but not sure where to begin? The local experienced tour guides at Best Experience Japan have curated an exclusive Whisky Tasting Tour that lets you taste seven distinct Japanese whiskies! With industry connections to master distillers, this whisky tour offers a deeper look into the craft of making exquisite whisky, and even allows you to taste rare gems that are no longer in production – perfect for whisky connoisseurs!