Japanese Whisky Terms Flashcards
(14 cards)
Isakaya
Japan’s dive bars, but with better food. Places where office politics and stress are forgotten for a few hours. Dave Broom describes as “the bedrock upon which whisky was built and foundered.”
How many “seasons” are there in Japan?
72
In the old lunar calendar the year was divided into 24 “Sekki” each of which was divided into three “Iko” of around 5 days each.
Japanese concept of the stages of food and flavors.
Harishi (Fresh and Young) - is about expectation. The food has not fully reached its prime.
Shun (the prime) is the center of the season and the best time to eat.
Nagori (the season coming to an end) a time to enjoy the food for a final time and anticipate next season.
The concept is also applied to a whiskies maturation cycle and an argument for NAS whiskies which are an opportunity to being the three elements together.
Awamori
A distilled alcoholic beverage that originated in Okinawa. it is made from long-grained rice and black koji mold. It has a strong aroma and rich flavor. Typically 30-40% ABV, but some varieties can be as high as 60% ABV. Awamori is typically stored in traditional clay pots for long-term aging.
Kanji
Refers to “resonance” or “echo”
What 3 Scottish Distilleries did Masetaka Taketsuru intern at?
Longmorn (5 days 1919)
Bon Ness (Coffee still - 1919)
Hazelburn (5 months in 1920)
He also spent a summer learning to make wine in Bordeaux
Kaizen
Continuous Improvement
Monozukuri
“Making things”
-represents the Japanese dedication to craftsmanship
-a relentless pursuit of perfection
Mizuwari
Half whisky, half water
Oyuwari
Whisky and hot water
Mizunara Casks
-Quercus Mongolica
-Japanese oak that was first used by whisky producers during the war.
-means “water oak” due to high moisture content
-also tends to leak due to less tyloses
-trees need to be at least 200 years old
-tend to be cut thicker
-also tends to have more knots that American or Spanish Oak
-when whiskies are aged in Mizunara for too short - they are astringent
-with longer aging - sandalwood and incense
-Suntory uses more Mizunara than anyone and they cooper around 150 casks per year
What is the organization tasked with protecting the identity of Japanese whisky?
Japanese Spirits & Liqueurs Makers Association (JSMLA) was founded in 1953 and has 104 members
When did JSMLA make its intention known to apply for a Japanese Whisky Geographic Indication (GI)?
March of 2025 - they also applied for logo trademark approval for logo with “JW” in the middle surrounded by “Japanese Whisky” and “JSMLA”
JSMLA Definition of Japanese Whisky.
-Raw ingredients limited to malted grains, other cereal grains, and water extracted in Japan. Malted grains must always be used.
-Saccharification, fermentation, and distillation at a distillery in Japan. Distilled to less than 95% ABV.
-Aged in a WOODEN container, not exceeding 700Lt, in Japan for at least 3 Years.
-Bottled in Japan, at least 40% ABV
-Plain caramel coloring may be added
