Japanese Whisky
By: Anonymous

About

Japanese whisky has become more diverse over the years, receiving notoriety among spirit lovers.  It is usually consumed with food and in mizuwari (mixed with cold water), oyuwari (mixed with hot water) and on za roku (on the rocks).  Japanese whisky is similar to Scotch whisky, thus the omission of the “e”.  But unlike in Scotland, a whisky company will own both the distillery and the brands of blended whiskies.  The Japanese companies will not trade with their competitors.  In Scotland, different companies own the distillery, the single malt and even the blend and will trade with each other to create unique combinations.  This has forced the Japanese whisky makers to diversify their whisky in-house and create a larger palette of whisky – from smoky and peaty to heavily sherried and then the light airy spirits.

Information
Translations: Japanese Viskijs, Japonų viskio, Japoneză Whisky, Japanski Whisky, Nhật Whisky, Japoński Whisky, Japanse Whisky, जापानी व्हिस्की, Whisky Japonês, Японского виски, Ιαπωνικά Whisky, اليابانية ويسكي, 일본어 위스키, Japonský Whisky, Whisky Jepang, Japanese Wiski, 日本威士忌, Whisky japonès, Japonski viski, Japonský Whisky, יפנית ויסקי, Јапанесе Виски, 日本ウィスキー, Whisky japonais, Japanischer Whisky, Japansk Whisky, Whisky japonés, Японського віскі, Japanilainen Whisky, Японски Уиски