verifyErrors }}{{ message }}{{ /verifyErrors }}{{ Japanese whisky can be lighter in color, typically, than other whiskeys you may have encountered before, such as Scotch whisky. It ranges from a pale gold, almost straw-like color, to a rich amber. Recently, regulations have been put into place which should become law over the next few years to properly define Japanese whisky. As it stands now, some bottles include whisky imported from other countries into the blend, but these are starting to be labeled as world whiskies. Overall, the style of Japanese whisky runs the gamut, from peated to sherry cask-influenced, to light and floral. Most Japanese whiskies are aged in wood casks. Some of them have had bourbon, or at times, they use sherry casks. Other times they have been aged in Mizunara oak, which imparts something of a sandalwood flavor. That latter, Mizunara, is native to Japan and, therefore, can contribute to the flavor of Japanese whisky, too.

Japanese whisky is made from malted barley, which can be peated, borrowing some techniques used in Scottish whisky. This can lend a smoky taste with a lighter flavor profile. Some Japanese whisky is made from rice or corn; sometimes it can be a blend of malted barley, rice, and/or corn, depending on the preference of the distillery. Japanese whisky is most similar to scotch whisky in terms of its production methods. Single malts and blends are the main styles made, using pot and column stills and aged in a variety of barrel types, including ex-bourbon barrels, sherry casks, and Japanese mizunara oak. Blending is very important in Japanese whisky, as many distilleries make different types of whisky which are married together by the master blender before bottling.