Japanese Whisky — Single Malt, Mizunara oak and iconic distilleries

Japanese whisky is renowned for technical precision, pristine water and a meticulous approach to maturation. Crafted mainly from malted barley, it is pot-distilled and aged in oak including American, European and native Mizunara, which lends sandalwood, incense and delicate spice. Sherry and Bourbon casks add layers of orchard fruit, vanilla and honey with a seamless, silky finish.

Key characteristics

• Styles: Single Malt, Blended Malt, Blended Whisky and Grain Whisky.
• Aging: American/European oak and Mizunara; finishes in Sherry, Bourbon or wine casks.
• Aromatics: orchard fruit, citrus, vanilla, honey, fine spice and subtle umami depth.
• Typical strength: 40–46% ABV; limited cask strength releases available.
• Serving: neat, with a few drops of water, or the classic Japanese highball.

How to choose

Prefer precision and purity? Pick a Single Malt. Want everyday balance? Go for a Blended. For exotic perfume and gentle spice, explore Mizunara finishes; for richer sweetness, try Sherry casks.