節子りゅうのすけのブログ

Japanese whisky Malaysia was considered a novelty crowded out by offerings that were Scottish, yet this view shifted drastically a couple of years back after well-known spirits writer Jim Murray named Yamazaki’s Sherry Cask Single Malt 2013 the best on the planet in his Whisky Bible. Japanese whisky it's gotten ” he includes.

Although rooted in Scottish types of distilling and fermenting malted barley and aging it the Japanese have developed their particular strategy to making whisky that stresses constant progress over long-held convention. The latter had studied chemistry together with the purpose of carrying on your family tradition and came from a long line of sake brewers. A Japanese spirits business, his employer, sent him to immerse himself in the whisky convention. He finished some distillery apprenticeships and studied in the University of Glasgow. When he returned with visions of malt and mash, he found that his first patron scuttled their plans to make whisky and had a shift in priorities.

Fortuitously, Shinjiro Torii recruited him to help plan a whisky distillery. Torii was an entrepreneurial visionary who'd enlarged a little imported wine store right into a business named Kotobukiya (now Suntory). His average success selling a fortified wine made for the Japanese palate had emboldened him to produce a whisky that will appeal to them also. It was an especially challenging stake in a market controlled by sake at that time.