Whisky made in Japan, mostly in the Scotch tradition — malt and grain whiskies blended for balance, often light and polished. Some is aged in Japanese oak (mizunara), which tastes of sandalwood and incense.
Read the label: under the industry's labelling standard brought in from 2021, 'Japanese whisky' means distilled, aged at least three years and bottled in Japan. Bottles that don't meet it may be imported whisky bottled there.
A little history
The first commercial distilleries opened in the 1920s, modelled on Scotland's.
Worth knowing
The highball is the point: a frozen glass packed with ice, one part whisky to three or four of very cold, very fizzy soda, poured down a barspoon. Stir once, gently.