How the Japanese Whisky Yamazaki Changed My Whiskey Experience

At first glance, I would have laughed at the thought that Japanese whisky is spelt without the E. I still would have laughed but that all changed when the Yamazaki whisky, perhaps the best Japanese whisky there is ran through my whole being.

I have always been a customer to Platinum Wines & Spirits and back then, it was hard for me to imagine another category of strong spirit, more hyped by today’s cool-kid drinkers than the Japanese whisky, until recently as 2015, other whiskey fans like me were much more likely to reach for a Scotch or robust camarelly American bourbon. Although buying Japanese whisky in Singapore has been a norm for God knows how long, it wasn’t until the Yamazaki Single Malt Sherry Cask 2013 took home the title of World’s Best Whiskey in 2015 that our heads turned and attitudes changed especially in Singapore.

I have experienced the smoothness and softness of the classic Japanese whisky with aromas of citrus and whispers of coconut and spice in every exceedingly drinkable pour from the Yamazaki whiskey. It made a perfect introduction into the world of Japanese whisky and its subtle, honeyed flavour is both sophisticated and satisfying.

How Did The Japanese Whisky Come Into Fruition?

I did some research after the amazing impact the Yamazaki made on me, Japanese whiskeys are modelled after the Scottish whiskey and according to my research, Japanese whisky is slowly starting to appear in better bars and restaurants throughout the United States. While still in its early stages of introduction to most American whiskey drinkers, Japanese whisky is generally held in high regard by experienced whiskey patrons like myself.

Many of the best Japanese whiskies are silky-smooth and resemble the gentler, less peaty varieties of the general favourite Scotch. To me, it makes sense, given that Japan imported the talent and know-how directly from the Scots. In contrast to the strict rules surrounding what can be classified as a Scotch or a bourbon, Japanese whisky has only one: it must be made in Japan. And while the classic production of Japanese whisky is still essentially the same as that of Scotch—a mash of malted barley distilled and barrel-aged for a minimum of three years—the Japanese stuff offers many distinct qualities. For one, Japan’s distilleries typically handle their own blending, rather than trading stocks with one another, which means each house puts out a wide range of styles rather than a single signature, which is common for Scotch producers.

So, I tell you, if you are looking to get your hands on these highly sought-after spirits, first remember that a globally growing demand is quickly depleting supply of many older Japanese whiskies, which continue to stack up the accolades. To offset the need for increased output, many distilleries have shifted to producing excellent non-age statement bottlings and, in some cases, gotten increasingly experimental, playing around with peating and ageing in unconventional barrels and casks including the native Japanese mizunara oak.

Here is what I realised, you should not obsess over single malts and age statements. I personally think that blends are great, and age-statement whiskies are rare in this category of course, just because a whisky is older doesn’t mean it’s better. And you can’t make ten thousand bottles of 18-year-old whisky, so they’re blending older and younger to meet demand.

My Yamazaki Whisky Experience

One notable difference I noticed with Yamazaki whisky and Japanese Whiskey Hibiki is that the wash (or thin beer created prior to distillation) is fermented longer than usual in wooden washbacks. This results in a creamy character that is noticeable on both the nose and on the palate.

Taking the Yamazaki whisky felt as if there is a bright tropical fruit note that is reminiscent of a sunny, summer day picnic, with pineapple, citron, honeysuckle and pine sap aromas appearing before dried fruit notes begin to appear.

Let me talk about its taste. Yamazaki has a rich, full-bodied mouthfeel which surprised me for its age. This whiskey is aged in a combination of American, Spanish and Japanese oak barrels, adding influences from all three types of barrels and it definitely shows up on the palate.

There were warm apricot jam, vanilla wafer, and berry flavours dance over the palate while an undercurrent of spice runs just underneath the surface flavours providing complexity and depth. This is a wonderful whiskey and the flavour profile on the palate leaves me excited for what is to come on the finish.

On the finish, the Yamazaki whisky was a nice assortment of dried fruit and spice notes. I thought of dried apricots and peaches, orange marmalade, cedar, cinnamon, vanilla, allspice and a lovely hint of clove. As those initial flavours begin to recede from my tastebuds, a light berry note makes a final appearance offering a pleasing mix of fresh raspberry, blueberry, and red currant before slipping away.

Final Word

Yamazaki, for me, is an outstanding whiskey in any category and makes a perfect introduction into the world of Japanese whisky. For a low suggested retail price, it is a great value for a whiskey of this depth and complexity.