Why is Japanese whisky important in business entertaining culture?

That's an interesting question. Let me tell you my understanding; don't overthink it. It's actually a bit like the dining and drinking culture in China, but with some differences.

Think about it: dining with clients or your boss in Japan isn't just about filling your stomach; it's an important "social event." In such settings, what you drink and how you drink it are significant.

First, it's about "face" and "sincerity."

Beer might just be an opener, something casual to get everyone relaxed and the atmosphere lively. But when it comes to crucial moments, or when you want to show extreme respect for a client, you need to bring out the "heavy artillery," right? At that point, a vintage Japanese whisky, like "Hibiki" or "Yamazaki," placed on the table immediately changes the atmosphere. This silently tells the other party: "Look, I've specially prepared something good to entertain you; I highly value this cooperation/relationship." This is more effective than a thousand polite words. It's a symbol of status and taste, instantly elevating the entire dinner.

Second, it represents Japan's "artisan spirit" and makes for an excellent conversation starter.

When drinking with clients, you can't just drink in silence, can you? You need something to talk about. Japanese whisky is a particularly good topic. You can discuss its history, how Suntory and Nikka competed and developed, the terroir and characteristics of a particular distillery, or how it won international awards and brought honor to the country. Behind this is Japan's proud "artisan spirit"—the pursuit of excellence and meticulousness. By discussing this, you not only show that you have good taste and knowledge, but you can also naturally lead the conversation to the point that "our company approaches work with the same dedication as crafting this whisky." Isn't that more compelling than a dry PowerPoint presentation?

Furthermore, its taste is more widely accepted by most people.

Compared to some Scotch whiskies with their strong smoky or medicinal (peaty) flavors, Japanese whiskies typically have a softer, more delicate, and balanced taste, often with fresh floral and fruity notes. This flavor profile is easier to appreciate for many Asians, including those who don't usually drink strong spirits. Moreover, there are many ways to drink it: neat, on the rocks (with those impressive large spherical ice cubes), or mixed with soda water to make a "Highball." Highballs are refreshing and cut through richness, allowing you to drink them all night with Japanese food without feeling heavy, which makes them very popular in business entertaining.

Finally, it acts as a "lubricant" that breaks down barriers.

Japanese corporate culture is highly hierarchical, and people are usually very formal in the office. Entertaining is precisely for temporarily breaking down this sense of hierarchy and building more personal relationships. Sharing a good bottle of whisky together, from a superior pouring a drink for a subordinate to clinking glasses, is itself a ritual that brings people closer. Whisky, being a "slow" drink that people savor and chat leisurely over, fosters deeper communication than the "fast-paced" drinking of beer, allowing people to share genuine thoughts in a slightly tipsy state that they wouldn't express in the office.

So, overall, in business entertaining, Japanese whisky is no longer just a bottle of alcohol. It's more like a "social prop," combining functions such as demonstrating sincerity, initiating conversation, showcasing taste, and fostering closer relationships. In important settings, raising a glass of amber Japanese whisky might determine your future relationship more than signing a specific clause in a contract.