Traveler's Guide to Japanese Whisky

For whisky enthusiasts, exploring Japan’s leading whisky brands should be a top priority while traveling through the country. Here are some essentials:

• Yamazaki: as Japan’s oldest whisky distillery, Yamazaki offers a broad range of expressions that feature everything from fruity and complex to smoky. Its aged whiskies, particularly the 12-Year-Old, are highly coveted worldwide.
• Nikka: founded by Masataka Taketsuru, Nikka is a giant in the whisky world. Its Yoichi and Miyagikyo whiskies represent the best Japanese whiskey experience, featuring peaty, robust flavors.
• Hibiki: blended by Suntory, Hibiki offers harmony in a bottle. Its balanced mix of malt and grain whiskies delivers a soft, smooth, and lightly fruity profile that appeals to many palates.
• Hakushu: known as a 'forest distillery', Hakushu produces lighter, herbal whiskies, ideal for those who enjoy delicate flavors. Its offerings make for perfect pairing opportunities with Japan’s seasonal cuisines.

For travelers, Japan offers numerous places to indulge in its finest whiskies. Whether you’re looking to sip a dram while enjoying a view of Tokyo’s skyline or in a hidden gem of Kyoto, here are the best locations:

Tokyo, with its vibrant nightlife, is home to exceptional whisky bars like Bar High Five, known for its rare Japanese whisky selection and skilled bartenders. Another gem is Zoetrope, specializing in whiskies from small, independent distilleries.

In Kyoto, a city steeped in history, you’ll find intimate spots such as Bar K6, where you can enjoy exclusive Yamazaki or Hibiki whiskies. Both cities offer rich whisky experiences, which you can explore on our Best of Japan or Imperial Capitals of Japan tours, blending cultural exploration with whisky delights.

The Japan in a Nutshell Tour offers an immersive journey into Japan’s whisky scene, with stops in Tokyo and Kyoto where you can savor some of the best Japanese whiskies in the country.

There are several ways to enjoy Japanese whisky, each highlighting different aspects of its flavor. Drinking it neat allows purists to appreciate the full profile of the spirit undiluted. Mizuwari, a traditional Japanese method, involves mixing whisky with water to enhance its subtle notes. For whiskies with rich or smoky characteristics, serving them on the rocks can mellow the flavors without overpowering them. Lastly, the whisky highball, or Haibōru, is a popular and refreshing way to enjoy lighter whiskies, commonly paired with meals in Japan’s bars and izakayas.