How do Japanese whiskies typically differ from Scotch whiskies in a blind tasting?

Ah, this is an interesting question; blind tasting indeed reveals many fascinating nuances. To me, they're like two people with distinct personalities; once you get to know them, you can tell them apart with a high degree of accuracy just by feel.

Let's put it this way: Scotch whisky is like a flamboyant, uninhibited artist, while Japanese whisky is more akin to a meticulous craftsman, striving for ultimate detail and refined technique.

Specifically for blind tasting, I'd differentiate them based on these aspects:

1. First Impression: The Aroma's "Expression"

• Scotch: The aroma is usually very "direct," even "dominant." One sniff, and its personality hits you immediately. If it's an Islay, that iconic smoky, medicinal, sea-breeze character is unmistakable; if it's a Speyside, the rich dried fruit, toffee, and sherry cask sweetness will be very exuberant. Its aroma is like shouting: "Here I am!"
• Japanese Whisky: The aroma is very "reserved" and "layered." You need to calm down and savor it slowly. It won't bombard you with all its flavors at once; instead, it unfolds like an onion, layer by layer. You might first detect subtle floral notes, fresh fruit (like melon, white peach), then cream, honey, and perhaps only later a hint of woody aroma. It's more like a whisper, inviting you to explore.

2. Palate and Body: "Impact" or "Smoothness"?

• Scotch: The palate is "stronger," with more "impact." The body usually feels fuller and oilier. One sip, and the flavors "explode" in your mouth; whether it's the peaty smoke or the sweet-spicy notes from a sherry cask, they have a very strong presence. You'll distinctly feel the power of the liquid.
• Japanese Whisky: The core word is "balance." Its palate is incredibly "smooth" and "round," gliding over your tongue like silk. The various flavors blend seamlessly; it's hard to pinpoint one dominant note, but together they form a very harmonious and pleasant experience. Even smoky Japanese whiskies (like Yoichi) have a more refined smoke, not as "brash."

3. A Special "Hidden Clue": Mizunara Oak

• This is a unique "secret weapon" of Japanese whisky. If, during a blind tasting, you smell or taste a very distinctive aroma, similar to sandalwood, incense, agarwood, or even a hint of coconut, there's a high probability it's Japanese whisky. This serene, temple-like oriental aroma is virtually absent in Scotch whisky. Many high-end Japanese whiskies, like Yamazaki, use these casks, and the characteristic is very pronounced.

4. Finish: "Long and Powerful" or "Clean and Elegant"?

• Scotch: The finish is usually very long and distinct. The smoky notes of a peated whisky can linger in your throat for several minutes, and the spices and sweetness of a sherry cask whisky will also persist for a long time.
• Japanese Whisky: The finish can also be long, but it feels "clean" and "elegant." The flavors gradually and pleasantly fade away, without leaving a strong sensation, ending crisply.

To summarize, during a blind tasting:

• If you smell/taste exuberant, direct, and intensely characterful flavors (like strong smoke, rich dried fruits), it's likely Scotch.
• If you perceive delicate, balanced, silky smooth, with layered aromas, and perhaps an ineffable "Zen" quality (especially sandalwood), you can generally guess it's Japanese.

Of course, these are all typical characteristics. Many distilleries are now learning from each other, and there are some less "rugged" Scotch whiskies and some very "individual" Japanese whiskies. But generally, this stylistic difference between "artist" and "craftsman" can still help you make a judgment most of the time.