Scotch Whisky

Haha, that's an excellent question, and one that many people new to Karuizawa whisky often ask. Indeed, if you were to drink a glass of Karuizawa blind, especially an older vintage, you'd very likely ...

Hello there, this topic really gets me going! It's fascinating, like an apprentice surpassing the master and giving them new ideas. We all know that the Japanese initially went to Scotland to "learn t...

Let me put it this way: you can imagine the collecting market for Japanese whisky and Scotch whisky as two different types of stocks in the stock market: one is a hot tech stock, and the other is a st...

Alright, let's talk about this. You can imagine Scotch whisky as a "prestigious old family" with centuries of traditions, while Japanese whisky is more like a "newly established nobility" that has onl...

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 apa...

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).

Ah, that's an excellent question! Many people think Japanese whisky is just a "copy" of Scotch, but in reality, they've carved out their own distinct path, especially when it comes to distillation.

Hey, when it comes to this topic, I'm wide awake. Simply put, the raw materials for Japanese whisky and its "master," Scotch whisky, are essentially the same family; there's no fundamental difference.

This story, in essence, is about "the master leading the way, but the cultivation is up to the individual." Scotland is the master, and Japan is the apprentice – a particularly thoughtful and diligent...