Japanese whisky is typically made using traditional Scottish techniques, including double distillation and ageing in oak casks. It often uses malted barley, with some expressions incorporating a blend of grains. Many distilleries in Japan also embrace unique cask finishes, such as Mizunara oak, which imparts distinct aromatic qualities. While Japan draws inspiration from Scotch whisky, its focus on precision and balance gives Japanese whisky its own refined character.

Suntory’s Hibiki and Yamazaki are two of the most well-known brands, offering beautifully crafted blends and single malts. Nikka, another key player, produces whiskies like Yoichi and Miyagikyo, which are known for their complexity and depth. Chichibu is an emerging name, creating limited-edition single malts that collectors highly seek after. Each of these brands highlights different facets of Japanese whisky craftsmanship.

Japanese whisky has seen a surge in global popularity over the last few decades, gaining accolades and winning international awards. Distilleries have focused on producing high-quality, well-balanced whiskies that appeal to a wide range of palates. As demand has increased, many Japanese whiskies have become prized items, with limited editions selling out quickly, further solidifying Japan’s place on the world's whisky stage.