“The Japanese are known to be masters of their craft. Many large whisky brands have facilities capable of producing their liquid in-house, and are therefore able to control and maintain high-quality standards,” he adds. “Presentation is also another factor. Japanese bottles are beautifully crafted to look gift-ready — largely influenced by the Japanese gifting culture.”
When I had my first dram of 12-year-old Hibiki ten years ago, I was struck by its smoothness on the tongue and fullness of fruit with just the right amount of oak. It was easy, elegant, and didn’t take itself too seriously — but in the best way possible. That was the moment I found my whisky.
“Japanese whiskies are always refined, balanced and aromatic, which makes the liquid easy to appreciate while matching the flavour nuances that people love and know about Japanese cuisine,” says Asiaeuro Wine & Spirits CEO Jonathan Chow on its growing appeal.
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