We earn a commission for products purchased through some links in this article.
The Esquire Guide to the Best Japanese Whisky
From single malt to grain, here's everything you need to know about Japanese whisky
Bill Murray famously repped it in Lost in Translation, Jay Z has rapped about it, and it’s lauded for its exceptional quality worldwide. If you’ve been snoozing on the unrivalled smoothness of Japanese whisky, it’s time to catch up and add a bottle to your bar cart.
Why is Japanese whisky so good?
When Japan first started producing whisky, led by Suntory in 1923, it was heavily inspired by single malt Scotch. However, with notable differences in climate, the use of native woods and ever greater experimentation with production and ageing processes, the country has since developed its own unique style.
Distilleries have since been struggling to keep up with a surge in demand for this superior dram, resulting in a scarcity of age statement whiskies, but now is still a good time to get to grips with Japanese whisky.
Best Japanese whisky 2023
Types of Japanese whisky
Taste-wise, Japanese whiskies run the spectrum from light and fruity to luxuriously rich. Expect sweet honey and toffee notes, a hint of fruit such as orange and a characteristic smoothness. You’ll often enjoy a warming sherry heat, plus a little smoke where a peated malt is involved.
Most styles will be blends, made with malt and grain whiskies sourced from different distilleries. Single malts are produced at a single distillery, and pure malts are a blend of malt whiskies from multiple distilleries owned by the same producer (Japanese distilleries are fiercely competitive and tend not to trade their liquids).
Grain, a much lighter style, is commonly used to balance out a blend. However, with a shortage of mature malts, Japanese distillers have embraced the style in its own right; some of the most revered Japanese whiskies are, in fact, grain. Distilled from cereal grains rather than malted barley, expect floral, fruity notes.
How to drink Japanese whisky
That’s entirely up to you. But may we make some suggestions? There are a few drinking rituals surrounding Japanese whisky that it’s only right to give ceremony to.
You can sip it neat, of course; the best whiskies need little else than a tumbler. But if you want to dial down some of the hotter, boozier notes in a lively whisky, add a little ice or water to open it up and mellow it out.
Or try a Highball. This simple serve combines three to four parts soda to one part whisky. It's best consumed alongside your favourite Japanese food.
How we test Japanese whisky
Our panel of 10 WSET-qualified experts and whisky drinkers tried 11 Japanese whiskies neat, before adding some water to dilute and soften the alcohol and bring out its core flavours.
Read on for their 10 most highly rated drams deserving of a space on your bar cart.
A great option whether you’re a whisky aficionado or total novice, Suntory’s single grain is the perfect example of a Japanese whisky.
Grain whiskies are known for being lighter in flavour than malts, but this is satisfying and complex.
Matured in a combination of sherry, bourbon and wine casks, you’ll find a mix of tropical fruits, caramel and vanilla with a hint of toasted rye-style grain. It’s delicious, and we’re confident you won’t find better.
70cl, 43%
Yamazaki Distillery Reserve Single Malt Whisky
Dust off your best tumbler and prepare some ice; Suntory’s flagship single malt is produced at Japan’s oldest malt distillery, and it demands your undivided attention.
This whisky spends time in six different cask types, including Bordeaux and American oak, resulting in a fruity flavour profile. Alongside leather, smoke and spice, you’ll find strawberry, cherry and toasted nuts. We'd recommend adding a little water to crack it wide open.
70cl, 43%
Nikka produces this corn-based whisky, using a coffey still imported from Scotland in 1963. Have a sweet tooth? This whisky stands out for its incredibly smooth and mellow taste, peppered with caramel, banana, toasted coconut and a little dried fruit.
70cl, 45%
Combining malt whiskies from the Yamazaki and Hakushu distilleries and grain whisky from Chita, you’ll find a balanced but varied array of flavour notes in this blend.
Aged in five different cask types, from American white oak to sherry casks, it comes in strong, with a punchy first impression. Throw in an ice cube though and it opens right up, displaying rich red fruit, honey, orange and lingering pepper, minus a little of the initial heat.
70cl, 43%
White Oak Akashi Japanese Single Malt Whisky
Produced by the sea by Japan’s White Oak Distillery, you’ll find both salty and sweet notes in this rich, complex dram, making it an ideal pairing for anything from sushi to chocolate.
With a hint of smoke, some savoury notes and a sprinkling of spice, we recommend serving alongside salmon sashimi.
50cl, 40%
As you’ll know by now, Suntory is a big player in Japanese whisky. This blend combines liquids from Hakashu (single malt) and Chita (grain) as its main components, with a little Yamazaki.
Thick and luscious, there’s green apple, honey and a little dried fruit, followed by a fresh herbal finish. All of which work incredibly well in a refreshing Highball.
70cl, 43%
With no place to hide, only a quality whisky will work in an Old Fashioned. Due to the unique way Kaiyo ages this whisky — out at sea for three months, where the movement of the waves means every drop makes contact with the barrel — there’s a lot of bold wood notes from the scarce mizunara oak casks. Accompanied by notes of toffee and sweet figs, it works perfectly in the classic serve.
70cl, 43%
If you like your whisky with a touch of char, step forward. Balanced by caramel and a tang of lemon zest, the hint of oak and smoke reminded some of our testers of a summer barbecue. Sipped neat, this is not one to rush. Added to a Highball, it packs a punch.
70cl, 40%
Remember we spoke about global blends? This whisky may be made with 100% malt, but alongside some from Japan, there’s also imported stock.
Aged in bourbon, sherry and mizunara casks, the result is something discernibly light, but flavourful. There are hints of seaweed, salt, a hint of honey and some toasted cereal, too.
70cl, 46%
Hailing from Japan’s highest distillery, located at 2,625ft in the Central Alps, this is one bold whisky. The Mars Shinshu distillery uses glacial water to create its whiskies, while heavy snowfall and hot summers help develop bold flavours as the liquid interacts with the bourbon and sherry casks. Look out for spiky heat, dried fruit and burnt sugar in this rich, yet clean spirit.
70cl, 40%
What defines a Japanese whisky?
That may sound like a trick question, but the rules surrounding what defines a Japanese whisky are changing. Spoiler alert: currently, not all whiskies labelled as Japanese are distilled in Japan.
Current laws allow producers to import whisky from around the world. And, while the unscrupulous use this loose regulation to pass entirely imported products off as Japanese, many reputable brands use foreign-produced whisky in their blends. Look out for the ‘world whisky’ label when purchasing.
However, new rules from the Japan Spirits & Liqueurs Makers Association state that a Japanese whisky must be made from malted barley, use local water and be fermented, distilled, aged and bottled in Japan. Like its Scottish counterpart, it must be aged for a minimum of three years in wooden casks and clock in at no less than 40% ABV.
That sounds great in theory, but these new regulations are not set to be introduced until 2024, when they will be voluntary, making it likely that old practices will continue.
Cask type
Barrels are key to the finished taste of a whisky; after all, malt, water and yeast can only do so much on their own.
With no rules on which wood must be used, Japanese producers tend to use a wide variety of casks, each imparting their own specific flavour. American oak, sherry casks and those made from an indigenous wood called mizunara are the most common.
Look out for wine, bourbon and re-charred barrels, and even ex-umeshu (plum wine) and ex-shochu casks, alongside a small number of distillers experimenting with Japanese cherry (sakura), cedar and chestnut woods.
Watch Next
12 Best Cognacs To Buy in 2024
Best Gins, Tried and Tested
The Esquire Guide to White Wine
The Esquire Guide to Rosé Wine
