I Only Used to Drink Scotch—Until I Learned the Truth About Japanese Whisky
In my opinion, Japanese whisky is better than Scotch. It’s a bold statement and might sound sacrilegious to some. After all, Scotch whisky has been around for centuries, and the Scottish have perfected the art of whisky making over generations.
But as someone who has spent years savoring both, I've found that there’s something extraordinary happening in Japan’s whisky scene. And in many ways, the category isn't just matching Scotch—it's surpassing it.
About ten years ago in a small in a dimly lit bar that specialized in rare whiskies, I had my first sip of Japanese whisky. I had spent the previous decade immersed in the world of Scotch. Islay whiskies, with their smoky peat flavor, were my go-to, and I assumed Japanese whisky would be some pale imitation of the real thing.
The bartender poured me a glass of Hibiki 17. It was delicate yet complex, with floral notes, soft fruit, and a hint of oak. It didn’t punch you in the face like a peaty Laphroaig, but it didn’t have to. The whisky was undeniably elegant, a result of meticulous craft by Japanese distillers.
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To Japanese whisky makers, it's not just about tradition; it’s about perfection. That pursuit is one of the reasons why Japanese whiskies are often more nuanced than their Scottish counterparts.
Take the story of Masataka Taketsuru, the father of Japanese whisky. In the early 20th century, he traveled to Scotland to learn the art of whisky making. He studied the techniques and brought them back to Japan, where he combined them with Japanese precision and attention to detail. The result was a whisky tradition that took the best of Scotch but adapted it to Japan’s climate, water, and palate.
Scotch, with its regional styles—whether peat bombs from Islay or sherried sippers of Speyside—can sometimes be overwhelming. Japanese whiskies, on the other hand, aim for smoothness and complexity in equal measure. They’re whiskies that invite you to savor, not endure.
Japan’s unique climate also plays a significant role in the flavor of its whiskies. Because of hot summers and cold winters, the whisky ages more quickly than it does in Scotland, where the cooler climate slows down the maturation process. This accelerated aging imparts deeper flavors in a shorter amount of time, resulting in whiskies that taste like they’ve been aging for decades when, in fact, they’ve only been resting for a fraction of that time.
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Moreover, Japan isn’t bound by the same rigid regulations that govern Scotch whisky production. While Scottish whisky makers are restricted by rules on how their whisky can be made, including barrel type and minimum aging period, Japanese distillers have more freedom to experiment. This creative liberty allows Japanese whisky makers to innovate with different types of casks, blending techniques, and flavor profiles.
For instance, some Japanese distilleries use a variety of oak barrels, including the native mizunara oak, which imparts unique, spicy, and incense-like notes that are almost impossible to replicate elsewhere.
Over the last decade, Japanese whisky has quietly risen to prominence on the global stage. Brands like Yamazaki, Hibiki, and Nikka have consistently won top awards, often beating out their Scottish counterparts in international whisky competitions. A decade ago, in 2014, Yamazaki Sherry Cask 2013 was named the world’s best whisky by Whisky Advocate, shocking the Scotch-dominated industry. Since then, Japanese whiskies have been in high demand, and many of the most sought-after bottles are nearly impossible to find without a hefty price tag.
But the rise of Japanese whisky isn’t just about awards—it’s about a new way of thinking. Japanese distillers don’t see themselves in competition with Scotland; instead, they’re dedicated to refining the craft to its highest level, no matter where the whisky is made. It’s a quiet revolution, one that’s built on respect for tradition while embracing innovation.
But when it comes down to it, Japanese whisky wins because it offers something that Scotch, for all its history and prestige, sometimes struggles with: balance. Japanese whiskies are crafted to be approachable yet complex, delicate yet profound. They’re the kind of whiskies you can drink on any occasion, whether you’re a seasoned whisky aficionado or a newcomer to the spirit.
Of course, this isn’t to say that Scotch isn’t great; it absolutely is. But in my personal journey, I’ve found that Japanese whisky, with its attention to detail, innovation, and balance, offers a drinking experience that’s simply unmatched.
So, yes, I believe it—Japanese whisky might just be better than Scotch. And while that might be a controversial opinion, it’s one I stand by. If you haven’t explored the world of Japanese whisky yet, you’re missing out on something truly special. And who knows? You might just find yourself joining me on the Japanese side of the whisky divide.