The history of Japanese whisky is relatively short, when compared to the Scottish whisky, where the earliest record of distillation date back to 1494.
Whisky was first introduced to Japan at the end of the Edo period, when American warships - black ships- arrived in the Edo Bay in 1853, to open up the country for trade, which remained isolated for 220 years.
Although import of whiskies began as early as 1871, it remained a commodity for the rich for many years.
However, when Japan began producing their own domestic whiskies in 1929, society's interest for the "Western liquor" grew.
Originally based on Scottish whiskies, the Japanese refined the production to suit the country's climate and taste.
"The Japanese temperament of diligently and painstakingly making delicious products is reflected in Japanese whiskies" says Yoshihiro Noda, owner of Japanese whisky bar in Sydney.
"Japanese whiskies are well-balanced, full of flavour, yet delicate"
Today, Japanese whiskies are considered to be the word's top5, alongside Scotland, America, Ireland and Canada.
Source: Yusuke Oba
Noda says, the popularity of Japanese whiskies is partly due to the "honorable mentions" around the world, such as the World Whiskies Award, organized by British whisky magazine.
In 2022, Yamazakura Blended Malt Asaka from Fukushima won the world's top prize in the blended malt whisky category, while the Akkeshi Blended Whisky Shosho from Hokkaido won the world's top prize in the blended category.
"It's great to see that after so many years of maturation, Japanese whiskies are finally seeing the light of day and winning"
The recent popularity of Japanese whiskies has resulted in demand exceeding supply, says Mr Noda.
"There is shortage. It has resulted in skyrocketing prices"
Mr Noda who arrived in Australia in 1989, opened his Japanese Whisky Bar, Nodaya Dining Bar at the end of 2020, after remodelling his family business of 30 years due to the pandemic.
Previously a Japanese hostess club, Mr Noda decided to serve his customer's from a "different perspective".
Although it was a "tough decision", with the help of his younger brother and chef, Raita Noda, he has been able to serve the Australian community, with Japan's best whiskies.
Yoshihiro's younger brother and chef, Raita came on board to remodel family business of 30 years Source: Yusuke Oba
"I always explain about Japanese whiskies in detail, to help the customers find their favourite"
Depending on particular brand of whiskies, Mr Noda may introduce the Japanese way of drinking, highball, where Japanese whiskies are served with ice and soda. And like wine, he also provides food matching experience.
"I believe Japanese whiskies will not end as a trend, but will be loved for a long time"
"I don't create the Japanese whiskies, but it makes me happy when people compliment Japanese whiskies"
May 21 is World Whisky Day. Why not try Japanese whiskies and enjoy its delicate flavour?
In Australia, the consumption of alcohol by persons under the age of 18 and the sale of alcohol to persons under the age of 18 is prohibited. Be aware of the risks and drink in moderation.
Listen to SBS Japanese Radio on Tue, Thu and Sat from 10pm
