Japanese whisky

Haha, that's a great question! The popularity of Highball in Japan is nothing short of a textbook 'old wine in new bottles' marketing miracle, coupled with its inherent appeal that perfectly aligns wi...

Let's put it this way: if you walk into a Japanese izakaya today and see "Highball" (ハイボール) made with whisky on the menu alongside beer and sake, don't be surprised.

In my opinion, when we talk about the "Balance" of Japanese whisky, we are actually referring to a "just-right" harmonious beauty. You can imagine a delicious Japanese whisky as a well-coordinated ban...

You can imagine Suntory as a top-tier symphony orchestra. In this orchestra, Yamazaki and Hakushu are like talented, distinctive violin or piano soloists; they are brilliant movements in themselves, r...

Hey, this is an interesting question. A "Ghost Distillery," in simple terms, refers to distilleries that have already shut down and no longer produce whisky.

Hello, that's a great question! These two distilleries can be described as a "peerless duo" in Japanese whisky, yet they have completely different personalities.

哈，聊到日果（Nikka）这个话题，那可就绕不开它的两位“顶梁柱”了。这就好比一个武林门派里的两位绝世高手，风格迥异，但合在一起就天下无敌。 日果旗下的两大核心蒸馏厂，分别是： 余市（Yoichi）蒸馏厂 宫城峡（Miyagikyo）蒸馏厂 你可以这么理解它们俩的关系和区别： 余市（Yoichi）：像个硬汉，是“大哥” 地点： 在北海道，一个天寒地冻、靠着海的地方。

Ah, when it comes to Japanese whisky "blending," it's truly a fascinating topic. It's quite different from the Scottish approach and can be considered the very soul of Japanese whisky.

When it comes to Mizunara casks, first imagine this scene: stepping into an ancient Japanese temple, where the air is filled with the faint scent of sandalwood and incense, mingled with the quiet, war...

When it comes to the yeast used in Japanese whisky, it's actually a fascinating topic and one of the key reasons for their rich and delicate flavors.

Let's put it this way: it's like smoking the same kind of meat with different types of wood from different regions, and the final flavor of the meat will definitely be distinct.

Haha, that's an interesting question, and one many people might have. After all, Japan is a rice-eating nation, so making whisky from rice sounds logical.

Let's put it this way: the Yoichi 10-year-old winning an award in 2001 was like an obscure indie band, only known in their hometown, suddenly winning "Album of the Year" at the Grammys, beating out al...

哈喽，关于日本威士忌这个话题，聊起来还挺有意思的。它不像苏格兰威士忌那样有几百年的历史，但它“出圈”的速度非常快，跟坐了火箭一样。 When did it enter the international market? Simply put, the real turning point was in the early 21st century, specifically after 2000.

Haha, that's a very interesting question. Karuizawa and Chichibu are like the "ancient legend" and the "new-generation king" of the Japanese whisky world.

When discussing Karuizawa's bottle design, especially the Noh and Geisha series, it's truly more than just sticking on a pretty picture. It's like a window, allowing you to "see" and "feel" the soul o...

Ah, you've hit on a very interesting point; it's quite a fascinating story. It's like a child you've watched grow up next door; you never thought they were special until they went abroad, participated...

Ah, speaking of Karuizawa, this place in Japan is more than just a geographical name; it represents a specific feeling and lifestyle. Let's talk about it in simple terms, and you'll understand.

To put it this way, if you had asked this question fifteen years ago, the answer might still have been "it's mainly for drinking." But if you ask now, the answer is almost certainly: Karuizawa whisky ...

Brother, you've hit the nail on the head. Karuizawa is currently one of the "holy grails" in the whisky world, but it's also a very deep and complex subject.