Japanese whiskies

Whisky is a world-famous drink, and Japanese whiskies are some of the best in the world. The first commercial manufacture of whisky in Japan took place in 1924 after Yamazaki, the nation's first distillery, opened its doors. However, whisky production in Japan started earlier than this, around 1870. Products marketed as "Japanese whisky" must adhere to new rules by 2024. Japanese whisky must be produced, aged, and bottled in Japan. It also needs to contain some malted barley in the mash and be made using Japanese water.

Japanese whiskies are known for their smoothness and complexity. The climate in Japan is perfect for ageing whisky, and the country has access to high-quality barley and pure water sources. Whisky production in Japan began in the early 1900s, and the country has since become one of the leading producers of premium whiskies in the world.