Is the peatiness of Japanese whisky typically lighter than Scotch whisky?

Here's the English translation:

Regarding this question, simply put, yes, in most cases, the peaty flavor of Japanese whisky is indeed milder and more refined than that of Scotch (especially Islay). However, this is more of a general impression than an ironclad rule.

Personally, I think a good analogy is cooking.

Many heavily peated Islay Scotch whiskies, such as Laphroaig or Ardbeg, have a peat flavor that's like the main ingredient in a dish, like super spicy chili. It hits your palate immediately, very direct, dominant, and full of iconic notes of antiseptic, sea breeze, or even something akin to Seirogan (a traditional Japanese herbal medicine). They want you to experience this intense style right away.

Japanese whisky, on the other hand, treats peat more like a high-end spice or a "supporting character." Its purpose isn't to "knock you out with a single punch," but rather to add layers and complexity to the overall flavor of the whisky. You can still clearly taste the whisky's inherent floral, fruity, and woody notes, and then the peat appears like a wisp of smoke, subtly lingering in the background, making the overall experience deeper and more elegant.

A few examples will make it clear:

• Japanese Representatives: For instance, Suntory's "Hakushu" has a very fresh peaty note, somewhat like a faint smoky scent in a forest after rain, blended with mint and green apple – very pleasant. Nikka's "Yoichi" has a peat flavor that's a bit heavier than Hakushu, with a salty sea breeze and charcoal notes, but compared to Islay's "brutal aesthetics," it still appears very restrained and balanced.

• Scotch Representatives: If you try an Islay whisky, that intense smoke, iodine, and tar will directly assault your taste buds. Those who love it will adore its strong character; but those who don't might find it too aggressive.

Behind this are actually two different philosophies of whisky making. Scotland, especially Islay, has a tradition that is rugged, direct, and emphasizes individuality. Japanese whisky, deeply influenced by "Wa" (harmony) culture, pursues harmony, balance, and refinement, not wanting any single flavor to be overly prominent and disrupt the overall beauty.

Of course, the lines are becoming increasingly blurred now. There are many lightly peated or unpeated whiskies in Scotland, while some emerging Japanese distilleries, such as Chichibu or Akkeshi, are also experimenting with heavily peated whiskies to challenge tradition.

So, in summary, if you're new to peated whisky or don't like overly "aggressive" flavors, starting with Japanese Hakushu or Yoichi is usually an excellent choice. They can introduce you to the beauty of peat without being too unapproachable.