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Japanese whisky is a style of whisky developed and produced in Japan. Whisky production in Japan began around 1870, but the first commercial production was in 1923 upon the opening of the country's first whisky distillery, Yamazaki. Broadly speaking, the style of Japanese whisky is more similar to that of Scotch whisky than other major styles ...
The word shōchū is the Japanese rendition of the Chinese shaojiu (燒酒), meaning "burned liquor", which refers to the heating process during distillation. [2] The Chinese way of writing shaojiu with the character 酒 means sake in modern Japanese, which writes shōchū using the character 酎 instead.
Mizuwari (Japanese: 水割り, "cut with water") is a popular way of drinking spirits in Japan. Typically, about two parts of cold water are mixed with one part of the spirit and some ice. The practice comes from Japanese shochu drinking traditions but is also a very popular way of drinking whisky.
Last week, Sotheby's offered what it claimed was the most valuable collection of Japanese whisky at auction, headlined by a 52-year old bottle that sold for 300,000 pounds ($373,830).
Highballs are popular in Japan, where the term haibōru (ハイボール) is synonymous with a whisky and soda (rather than an umbrella term for assorted mixers). Shōchū is used to make chūhai (チューハイ); various mixers can be specified by suffixing with -hai (〜ハイ), as in oolong highball (ウーロンハイ, ūron-hai).
A main distributor of habushu uses around 5,000 Habu per year. The distillery uses crushed rice and Koji mold to produce the awamori that goes into the habushu. The awamori is first mixed with herbs and honey giving the clear liquid a yellow hue.
To replicate the Karuizawa liquid, the distillery has the same distillers, recipe and equipment, however the hops are different. Japanese whisky bearing the Karuizawa name from the new site will go on sale in 10 year’s time, from 2033. [7]
Bottled awamori displayed in a shop. Awamori owes its existence to Okinawa's trading history. It originates from the Thai drink lao khao. [4] The technique of distilling reached Okinawa from the Ayutthaya Kingdom (roughly present-day Thailand) in the 15th century, a time when Okinawa served as a major trading intermediary between Southeast Asia, China, and Japan.
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