Japanese Whisky

Question 1

Definition

Answer 1

-a spirit distilled from a fermented mash of grain at less than 95%abv characteristically having traits attributed to whisky, bottled at no less than 40%ABV

Question 2

Origin

Answer 2

“Whisky” was inspired by Scotch whisky categories

Question 3

Fathers Of Japanese Whisky

Answer 3

• Shinjiro Torii

- Masataka Taketsuru

Question 4

Shinjiro Tori

Answer 4

• Founded Kotobukiya (Suntory in 1963) in 1923, Chichibu

- birthplace of his whiskey was Yamazaki, Kyoto

Question 5

Masataka Taketsuru

Answer 5

• -founder of Nikka in 1934 Yoichi, Hokkaido
• came from a sake brewer line
• went to Scotland in 1918

Question 6

Yoichi Distillery (Nikka)

Answer 6

• produce rich, peaty, and masculine malt

- direct heating distillation

Question 7

Direct Heating Distillation

Answer 7

• Pot stills are heated with finely powdered natural coal

- Traditional method that is hardly ever used even in Scotland

Question 8

Miyagikyo Distillery

Answer 8

• Second Nikka Distillery in Sendai, 1969
• known for water and hot springs and waterfalls, surrounded by mountains and sandwiched between two freshwater rivers, humidity and air quality
• produces soft and mild malt

Question 9

Hakushu Distillery

Answer 9

• built to commerate 50th anniversary of Japanese Whiskey-making
• Yamazaki(1884), Hibiki(1989), Hakushu(1994)

Question 10

Styles of Whisky

Answer 10

1. Single Malt- 100% barley malt, single distillery
2. Pure Malt(Blended Malt)-100% barley malt and a blend of whiskies from more than one distilery
3. Blended- matured malt whisky and grain whisky blended
4. Grain Whisky- distilled in “Coffey still”(Patent Still)
   mellow and sweet from grain

Question 11

Mizunara

Answer 11

Japanese oak used for maturing their whiskies