The 12 Best Japanese Whiskies

The world of Japanese whisky is one that has delighted connoisseurs, despite dealing out a measure of frustration. For the most part, today's Japanese whiskies can trace their roots back to Scotland, after the modern industry's founding fathers were inspired to recreate scotch at home with its own distinctly Japanese flavor. The result was a collection of exemplary whiskies, which were largely overlooked by the global market until a few decades ago. The international introduction of Japanese whiskies took the world by storm, and as they began to garner globally recognized accolades, business continued to boom. 

The drawback, however, was that this surge in popularity came as something of a surprise to Japan's distillers, who weren't prepared to meet the demand. As older whiskies were used up, even the country's most prominent whisky-makers were forced to replace them with younger, non-age statement (NAS) blends, meaning some of the best bottles are rare and can be eye-wateringly expensive.

In the interest of accessibility, this list contains whiskies that are still relatively easy to get hold of, and includes a handful of whiskies that might not be considered world-class, but are excellent value for money and will easily tide you over while Japanese distillers replenish their supplies. They are also all bottles that I've personally tried over a long career in hospitality, and have been of a high enough quality that I've stocked more than a few of them in bars and restaurants I've managed throughout my time in the industry.

If there's a name that can be considered most synonymous with Japanese whisky, it's Suntory, which formed back in 1899 and started producing whisky in 1923. Suntory became so successful that it eventually bought the American whiskey powerhouse Beam Inc. The company's scale means that not only does it produce a wide range of spirits from its multiple brands and distilleries — some of which we'll see later — but it also makes whisky that can be considered affordable by most.

Suntory Toki is a blended whisky that showcases single malts from the company's Yamazaki and Hakushu distilleries, and includes single-grain whisky from its Chita facility. The result is a versatile spirit and a masterful combination of flavors. The nose is slightly floral with hints of citrus, featuring hints of vanilla, honey, and spicy oak. The taste is light and refreshing — characteristics alluded to by the liquid's pale straw coloring — and boasts grassy and floral elements along with more vanilla, honey, and bright, sweet lemon. However, despite Toki's delicate style, which isn't as deep and rich as other whiskies, an ABV of 43% bolsters the mouthfeel in a way that lets you appreciate the flavors without the impression they've been watered down.

When Hombo Shuzo Ltd relocated its production to the Japanese Alps in 1985, the Mars Shinshu distillery was born. Here, they were able to take advantage of the region's cool climate to slow the maturation of their whisky, as well as the extremely soft water from snowmelt-fed aquifers.

Iwai 45 is the higher-proof version of Mars Shinshi's original Iwai whisky, and we've chosen it here with good reason. While most Japanese whiskies are scotch-inspired, Iwai takes its lead from America, utilizing a mash bill of 75% corn and 25% malted barley, and aging in ex-bourbon casks. What we end up with is a whisky that works well as a sipper, especially compared to the original Iwai, but that shines brightest in cocktails. In particular, the whisky highball is a Japanese favorite.

The nose of this whisky offers a combination of caramel, red berries, and tropical fruits, with a smattering of maltiness that doesn't overpower the delicate aromas. When we get to tasting, the malt starts to take control, expressing zippy orchard fruits and citrus, with a noticeable lack of woody characteristics. The finish is on the short side, becoming slightly bitter towards the end. It's not unpleasant but highlights why Iwai 45 is best used for mixed drinks.

This particular whisky comes from Suntory's grain distillery, Chita, and is one of the expressions blended into some of the company's other whiskies, like Toki. The term single grain means the whisky is distilled with a non-barley grain from a single distillery, much in the way that single malt refers to whisky made with one hundred percent malted barley from a single distillery.

The Chita's mash bill is predominantly corn-based, and it's made with a blend of whiskies aged in ex-bourbon, sherry, and wine barrels. The nose is subtle, but there's a detectable bourbon-like sweetness with a presence of orchard fruits and a hint of anise.

The body is light in both color and mouthfeel, as might be expected of a whisky in this style. On the palate, there are more similarities with bourbon, with notes of vanilla, caramel, oak, and cinnamon spice. The finish is short with a floral element and a light, baked cereal taste. While The Chita might not be considered a top-shelf Japanese whisky, it's affordability and clean, mellow profile make it an appealing entry-level option for those who prefer an easy-drinking tipple.

When Masataka Taketsuru was looking for a site for Nikka's second distillery, he deliberately chose a location that differed from Yoichi. In 1969, the Miyagikyo distillery started producing whisky in a valley located in the Miyagi region.

For the sake of creativity, Taketsuru also decided Miyagikyo should use different production methods to the Yoichi distillery. For example, while Yoichi's stills are coal-fired, the newer distillery uses indirect steam to heat theirs, resulting in an elegant, fruit-forward whisky. Like the Yoichi Single Malt, the Miyagikyo age statement range was replaced by this single NAS expression in 2016; however, there's no news yet on whether this range will also be revived.

The Miyagikyo has a vibrant nose, with notes of honey, vanilla, and citrus imparted by ex-bourbon barrels. There's not an abundance of oak, but in its place are peated and non-peated malt elements, like sea salt and biscuits. While the whisky's lack of maturity means it lacks the depth of its predecessors, the mouthfeel is creamy, and its bright, fruity flavor profile is complemented deliciously with honey and stone fruit, and the spicy oak notes become more prominent. The finish isn't remarkable, but it's impressively rounded for a NAS whisky.

Although scotch-inspired whisky became more prominent in the early 19th century, it's not like the Japanese were strangers to the spirit. Traditionally, Japanese whisky was made with rice as its primary grain, and the Ohishi distillery was founded back in 1872 in a region with a distilling history that stretches all the way back to the mid-16th century.

Ohishi's whiskies are made with one hundred percent rice in the mash bill, before being aged in ex-sherry or brandy casks which impart a variety of delicious and unique flavors. Ohishi isn't afraid of experimentation, with expressions that are finished in a range of different casks, including ex-Islay scotch and port casks, and cherry blossom barrels.

However, the whisky that stands out is one that's been continually aged in brandy casks for 10 years. The rice gives the nose a delightfully floral, sake-like quality that's intensified with oak and fruit from the aging process. The palate is equally complex, as sweet tropical and orchard fruits vie for attention while oak spice dances across the tongue. The rice also lends the whisky a silky smooth mouthfeel, and the finish is beautifully long, with the existing flavors enhanced by a touch of sea salt before gently fading away.

We mentioned earlier how a whisky being a single malt doesn't necessarily correlate to quality, and the blended Hibiki 21 Year, made with a blend of malts from Suntory's Yamazaki and Hakushu distilleries, is arguably the best proof of this. It's a whisky that's earned every one of its numerous awards year after year, and while it may take some effort to locate a bottle and will likely set you back four figures, it would be a crime not to feature it on this list.

Blended from whiskies matured for at least twenty-one years in a combination of bourbon, sherry, and mizunara casks, the Hibiki 21 has a remarkable depth that truly shows its age. The nose is powerful and sweet, with notes of dark toffee and dark fruits, candied citrus, old oak, and wafts of smoke. These aromas come together harmoniously on the palate, tasting something akin to rich fruitcake with a full, oily body that manages to retain the elegance associated with Japanese whiskies. With each sip, more nuanced flavors start to appear, like nuts, sweet grapes, and golden syrup. The finish is wonderfully long, as each layer of the profile slowly fades away, with delicate smoke being the last to go.