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Japan is the fourth country for whisky production worldwide.
A country can not earn this ranking overnight, and the story of whisky and Japan starts in the nineteenth century, precisely in 1853 when an American fleet led by Commodore Matthew Perry enters in the Tokyo Bay. It is a peaceful visit, and among the gifts offered to the Japanese Emperor comes a barrel of Bourbon. Very wisely, other barrels are dispensed to the Emperor’s advisers in order to support the discovery of this western spirit to the population. Around 1870, few trials to reproduce locally the Bourbon with rice or corn fail, but the story doesn’t end there.
After the end of the world war II, Japan starts to get serious about whisky, thanks to two visionary men: Masataka Taketsuru and Shinjiro Torii. Taketsuru, a young Japanese chemist, moved to Scotland at the age of 24 to further study chemistry, then worked in the Longmorn distilleries before coming back to Japan two years after, in 1920. He was the first Japanese to study in Scotland the art of making whisky. 
By www.nikka.com/eng/founder/index.html Torii opened a liquor store in Osaka, Japan, in 1899, and his dream to make his own spirit came through in 1923, when he opened the first ever whisky distillery in Japan: Yamazaki. He wanted to create a Scottish-like whisky, with a Japanese touch. He naturally hired Taketsuru to gain his knowledge and experience from Scotland. 
By http://theyamazaki.jp/en/history/
Taketsuru parted from Yamazaki and created his own distillery en 1934, Yoichi, renamed later as Nikka.
Since 2007, every year sees either a Yamazaki or Nikka whisky being elected as best whisky in the world, in the single malt or blended category. 
When the Yamazaki 18 YO was released, he received the Double Gold medal at the 2005 San Francisco World Spirits Competition, followed in 2007 by the Gold medal at the International Spirits Challenge in Chicago. 
The distillery is located in the city of Shimamoto, in the outskirt of Osaka. Above is a fun tasting booth at the Yamazaki distillery. 
At the distillery, a series of casks with spirit maturing since 1997, and a view of the pot stills.
TASTING NOTES
Yamazaki 18 YO, 43%: 
MAKE: It is matured in sherry cask mostly, and blended with spirit matured in American oak casks and in Mizunara (Japanese white oak) casks. All being matured at least 18 years.
NOSE: Citrus comes first, followed rapidly by sherry and oak strong presence.
PALATE: An interesting blend of fruity and earthen notes, with still oak in the background, very elegant.
FINISH: Long, rather dry with citrus, that lingers and fades off softly as only excellent whiskies do. AWARD: Gold medal 2016 at the World Whiskies Awards, category Japanese Single Malt 13 to 20 Years
MY TAKE: A very refined whisky, well balanced, with a nice and lingering finish. One of the very best Japanese whisky to date. 
With Mr Shinji Fokuyo, the famous Yamazaki master blender
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Japan is the fourth country for whisky production worldwide. A country can not earn this ranking overnight, and the story of whisky and Japan starts in the nineteenth century, precisely in 1853 when an American fleet led by Commodore Matthew Perry enters in the Tokyo Bay. It is a peaceful visit, and among the gifts offered to the Japanese Emperor comes a barrel of Bourbon. Very wisely, other barrels are dispensed to the Emperor’s advisers in order to support the discovery of this western spirit to the population. Around 1870, few trials to reproduce locally the Bourbon with rice or corn fail, but the story doesn’t end there. After the end of the world war II, Japan starts to get serious about whisky, thanks to two visionary men: Masataka Taketsuru and Shinjiro Torii. Taketsuru, a young Japanese chemist, moved to Scotland at the age of 24 to further study chemistry, then worked in the Longmorn distilleries before coming back to Japan two years after, in 1920. He was the first Japanese to study in Scotland the art of making whisky. By www.nikka.com/eng/founder/index.html Torii opened a liquor store in Osaka, Japan, in 1899, and his dream to make his own spirit came through in 1923, when he opened the first ever whisky distillery in Japan: Yamazaki. He wanted to create a Scottish-like whisky, with a Japanese touch. He naturally hired Taketsuru to gain his knowledge and experience from Scotland. By http://theyamazaki.jp/en/history/ Taketsuru parted from Yamazaki and created his own distillery en 1934, Yoichi, renamed later as Nikka. Since 2007, every year sees either a Yamazaki or Nikka whisky being elected as best whisky in the world, in the single malt or blended category. When the Yamazaki 18 YO was released, he received the Double Gold medal at the 2005 San Francisco World Spirits Competition, followed in 2007 by the Gold medal at the International Spirits Challenge in Chicago. The distillery is located in the city of Shimamoto, in the outskirt of Osaka. Above is a fun tasting booth at the Yamazaki distillery. At the distillery, a series of casks with spirit maturing since 1997, and a view of the pot stills. TASTING NOTES Yamazaki 18 YO, 43%: MAKE: It is matured in sherry cask mostly, and blended with spirit matured in American oak casks and in Mizunara (Japanese white oak) casks. All being matured at least 18 years. NOSE: Citrus comes first, followed rapidly by sherry and oak strong presence. PALATE: An interesting blend of fruity and earthen notes, with still oak in the background, very elegant. FINISH: Long, rather dry with citrus, that lingers and fades off softly as only excellent whiskies do. AWARD: Gold medal 2016 at the World Whiskies Awards, category Japanese Single Malt 13 to 20 Years MY TAKE: A very refined whisky, well balanced, with a nice and lingering finish. One of the very best Japanese whisky to date. With Mr Shinji Fokuyo, the famous Yamazaki master blender
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Japan is the fourth country for whisky production worldwide. A country can not earn this ranking overnight, and the story of whisky and Japan starts in the nineteenth century, precisely in 1853 when an American fleet led by Commodore Matthew Perry enters in the Tokyo Bay. It is a peaceful visit, and among the gifts offered to the Japanese Emperor comes a barrel of Bourbon. Very wisely, other barrels are dispensed to the Emperor’s advisers in order to support the discovery of this western spirit to the population. Around 1870, few trials to reproduce locally the Bourbon with rice or corn fail, but the story doesn’t end there. After the end of the world war II, Japan starts to get serious about whisky, thanks to two visionary men: Masataka Taketsuru and Shinjiro Torii. Taketsuru, a young Japanese chemist, moved to Scotland at the age of 24 to further study chemistry, then worked in the Longmorn distilleries before coming back to Japan two years after, in 1920. He was the first Japanese to study in Scotland the art of making whisky. By www.nikka.com/eng/founder/index.html Torii opened a liquor store in Osaka, Japan, in 1899, and his dream to make his own spirit came through in 1923, when he opened the first ever whisky distillery in Japan: Yamazaki. He wanted to create a Scottish-like whisky, with a Japanese touch. He naturally hired Taketsuru to gain his knowledge and experience from Scotland. By http://theyamazaki.jp/en/history/ Taketsuru parted from Yamazaki and created his own distillery en 1934, Yoichi, renamed later as Nikka. Since 2007, every year sees either a Yamazaki or Nikka whisky being elected as best whisky in the world, in the single malt or blended category. When the Yamazaki 18 YO was released, he received the Double Gold medal at the 2005 San Francisco World Spirits Competition, followed in 2007 by the Gold medal at the International Spirits Challenge in Chicago. The distillery is located in the city of Shimamoto, in the outskirt of Osaka. Above is a fun tasting booth at the Yamazaki distillery. At the distillery, a series of casks with spirit maturing since 1997, and a view of the pot stills. TASTING NOTES Yamazaki 18 YO, 43%: MAKE: It is matured in sherry cask mostly, and blended with spirit matured in American oak casks and in Mizunara (Japanese white oak) casks. All being matured at least 18 years. NOSE: Citrus comes first, followed rapidly by sherry and oak strong presence. PALATE: An interesting blend of fruity and earthen notes, with still oak in the background, very elegant. FINISH: Long, rather dry with citrus, that lingers and fades off softly as only excellent whiskies do. AWARD: Gold medal 2016 at the World Whiskies Awards, category Japanese Single Malt 13 to 20 Years MY TAKE: A very refined whisky, well balanced, with a nice and lingering finish. One of the very best Japanese whisky to date. With Mr Shinji Fokuyo, the famous Yamazaki master blender
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Japan is the fourth country for whisky production worldwide. A country can not earn this ranking overnight, and the story of whisky and Japan starts in the nineteenth century, precisely in 1853 when an American fleet led by Commodore Matthew Perry enters in the Tokyo Bay. It is a peaceful visit, and among the gifts offered to the Japanese Emperor comes a barrel of Bourbon. Very wisely, other barrels are dispensed to the Emperor’s advisers in order to support the discovery of this western spirit to the population. Around 1870, few trials to reproduce locally the Bourbon with rice or corn fail, but the story doesn’t end there. After the end of the world war II, Japan starts to get serious about whisky, thanks to two visionary men: Masataka Taketsuru and Shinjiro Torii. Taketsuru, a young Japanese chemist, moved to Scotland at the age of 24 to further study chemistry, then worked in the Longmorn distilleries before coming back to Japan two years after, in 1920. He was the first Japanese to study in Scotland the art of making whisky. By www.nikka.com/eng/founder/index.html Torii opened a liquor store in Osaka, Japan, in 1899, and his dream to make his own spirit came through in 1923, when he opened the first ever whisky distillery in Japan: Yamazaki. He wanted to create a Scottish-like whisky, with a Japanese touch. He naturally hired Taketsuru to gain his knowledge and experience from Scotland. By http://theyamazaki.jp/en/history/ Taketsuru parted from Yamazaki and created his own distillery en 1934, Yoichi, renamed later as Nikka. Since 2007, every year sees either a Yamazaki or Nikka whisky being elected as best whisky in the world, in the single malt or blended category. When the Yamazaki 18 YO was released, he received the Double Gold medal at the 2005 San Francisco World Spirits Competition, followed in 2007 by the Gold medal at the International Spirits Challenge in Chicago. The distillery is located in the city of Shimamoto, in the outskirt of Osaka. Above is a fun tasting booth at the Yamazaki distillery. At the distillery, a series of casks with spirit maturing since 1997, and a view of the pot stills. TASTING NOTES Yamazaki 18 YO, 43%: MAKE: It is matured in sherry cask mostly, and blended with spirit matured in American oak casks and in Mizunara (Japanese white oak) casks. All being matured at least 18 years. NOSE: Citrus comes first, followed rapidly by sherry and oak strong presence. PALATE: An interesting blend of fruity and earthen notes, with still oak in the background, very elegant. FINISH: Long, rather dry with citrus, that lingers and fades off softly as only excellent whiskies do. AWARD: Gold medal 2016 at the World Whiskies Awards, category Japanese Single Malt 13 to 20 Years MY TAKE: A very refined whisky, well balanced, with a nice and lingering finish. One of the very best Japanese whisky to date. With Mr Shinji Fokuyo, the famous Yamazaki master blender
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Japan is the fourth country for whisky production worldwide. A country can not earn this ranking overnight, and the story of whisky and Japan starts in the nineteenth century, precisely in 1853 when an American fleet led by Commodore Matthew Perry enters in the Tokyo Bay. It is a peaceful visit, and among the gifts offered to the Japanese Emperor comes a barrel of Bourbon. Very wisely, other barrels are dispensed to the Emperor’s advisers in order to support the discovery of this western spirit to the population. Around 1870, few trials to reproduce locally the Bourbon with rice or corn fail, but the story doesn’t end there. After the end of the world war II, Japan starts to get serious about whisky, thanks to two visionary men: Masataka Taketsuru and Shinjiro Torii. Taketsuru, a young Japanese chemist, moved to Scotland at the age of 24 to further study chemistry, then worked in the Longmorn distilleries before coming back to Japan two years after, in 1920. He was the first Japanese to study in Scotland the art of making whisky. By www.nikka.com/eng/founder/index.html Torii opened a liquor store in Osaka, Japan, in 1899, and his dream to make his own spirit came through in 1923, when he opened the first ever whisky distillery in Japan: Yamazaki. He wanted to create a Scottish-like whisky, with a Japanese touch. He naturally hired Taketsuru to gain his knowledge and experience from Scotland. By http://theyamazaki.jp/en/history/ Taketsuru parted from Yamazaki and created his own distillery en 1934, Yoichi, renamed later as Nikka. Since 2007, every year sees either a Yamazaki or Nikka whisky being elected as best whisky in the world, in the single malt or blended category. When the Yamazaki 18 YO was released, he received the Double Gold medal at the 2005 San Francisco World Spirits Competition, followed in 2007 by the Gold medal at the International Spirits Challenge in Chicago. The distillery is located in the city of Shimamoto, in the outskirt of Osaka. Above is a fun tasting booth at the Yamazaki distillery. At the distillery, a series of casks with spirit maturing since 1997, and a view of the pot stills. TASTING NOTES Yamazaki 18 YO, 43%: MAKE: It is matured in sherry cask mostly, and blended with spirit matured in American oak casks and in Mizunara (Japanese white oak) casks. All being matured at least 18 years. NOSE: Citrus comes first, followed rapidly by sherry and oak strong presence. PALATE: An interesting blend of fruity and earthen notes, with still oak in the background, very elegant. FINISH: Long, rather dry with citrus, that lingers and fades off softly as only excellent whiskies do. AWARD: Gold medal 2016 at the World Whiskies Awards, category Japanese Single Malt 13 to 20 Years MY TAKE: A very refined whisky, well balanced, with a nice and lingering finish. One of the very best Japanese whisky to date. With Mr Shinji Fokuyo, the famous Yamazaki master blender
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