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.