Japanese whisky

- Apr 13, 2018-

The first genuinely original Japanese whisky was born in 1929, but for a long time Japan imported sprouted barley from Highland to produce distilled spirits, while the Japanese only reconciled and aged and preserved the Scottish. It is called law.

In Japan, there is a city called Axiang Ding, which is to be able to call locally produced whiskey in Scots.

The whisky produced in Japan is mainly made from barley (corn) as a raw material, distilled in a copper kettle-type distiller or continuous distiller, and aged in barrels filled with sherry or port wine.