Japanese Whisky Is The Best

When it comes to making things, the Japanese are precise and meticulous. Refining to the nth degree seems to be ingrained in their culture. Whether it’s the never-say-die reliability of the humble Toyota or the intricate perfection displayed by the likes of Jiro Ono (Jiro Dreams of Sushi), the Japanese are dedicated to the pursuit of absolutely nailing it… whatever “it” may be. In this case, “it” is Japanese whisky.

The Yamazaki distillery was the first to get the Japanese whisky (high) ball rolling. It started production in 1923 and since then Yamazaki and others have paved the way for an industry that embodies the ancient philosophy of Shokunin.

Shokunin is the Japanese word for craftsman and artisan, although it’s more than that. The shokunin has a social obligation that is both spiritual and material. The obligation is to produce the best work they can for the general welfare of the people. Stop and think about that for a second – some person dedicating their lives to making the world’s best whisky, for our thirsty wellbeing. It’s a glorious concept.

Japanese brewers draw inspiration from the Scots, choosing to use their distilling methods and ingredients. However, the individuality in flavour comes from the local water, the shape of the stills and the wood used to make the barrels.

Another difference is the stiff competition in Japan. Unlike in Scotland and the US, where companies will trade barrels to balance blends, a fierce internal rivalry means that sharing isn’t caring in the Land of the Rising Sun.

They are doing something right, that’s for sure. Each year the World Whiskies Awards are peppered with Japanese winners. And besides being absolutely adored in its home nation (whisky soda in a highball is all the rage), Japan whisky has also become extremely trendy worldwide.

Japanese whisky is so damn popular, there’s a shortage crisis.

There is, however, one izakaya on the Gold Coast that is well stocked. Yamagen has recently reopened its doors and the bar is overflowing with Japanese whisky. There are 58 to be exact, making it the largest selection in Queensland.

That’s a lot to choose from, so we’ve highlighted two of the best from either end of the spending spectrum.

Nikka from the Barrel

A delicious blend of multiple types of malt and grain that Nikka reserves. Nikka from the Barrel is a multi award winning dram and one of the best value for money whiskies in the world . A true champion of the Japanese whisky scene.

Nose – Medium-body with good balance. Notes of cut flowers, fruits and a little oak
Palate – Full-bodied and punchy. Plenty of spice and toffee, and some caramel
Finish – Long, warming and fruity with a little oaken spice

Hibiki 21yo Blend

This tipple is ballin’. Treat yourself to the winner of the World’s Best Blended Whisky 2017 (and a stack of other awards) and what Dr. Whisky called, “unbelievably balanced, and dangerously drinkable”. An incredible Japanese whisky.

Nose – Cooked fruit, blackberry, ripe banana, caramel

Palate – Sandalwood, honeycomb, dried apricot and Mizunara (Japanese oak)

Finish – Long, rich with incense aroma

Yamagen is open for dinner seven nights a week from 5.00pm from July 28, 2017. For bookings call 07 5584 1200 or email [email protected]

words by niall roeder