Japanese whisky and wine — Kaa-chan doesn't drink much of either, honestly.

But after looking into it, both turned out to be genuinely world-class in ways Kaa-chan had no idea about. If anything, Kaa-chan was the most surprised.

Japanese Whisky — The World Noticed

Japanese whisky is now counted alongside Scotch, Irish, American, and Canadian as one of the world's five major whisky styles. Some bottles fetch tens of millions of yen at auction — the global enthusiasm is real.

Kaa-chan once watched a video of a British Scotch lover trying Japanese whisky for the first time — the reaction was unforgettable. What makes it so special? Kaa-chan looked into it.

Why It Tastes Different — Two Big Reasons

In Scotland, distilleries exchange malt whisky between different companies to create blended whiskies. Japanese makers don't have that tradition — rivals don't share. So companies like Suntory and Nikka apparently developed the technology to produce over 100 different base spirits entirely in-house, varying yeast strains, still shapes, and cask types across dozens of combinations. This in-house diversification approach is said to be a uniquely Japanese evolution with no real parallel elsewhere.

The second reason is mizunara oak. A species native to Japan, whisky aged in mizunara casks apparently develops an oriental, almost incense-like aroma — something like sandalwood. From what Kaa-chan read, mizunara was only adopted reluctantly after the war due to a shortage of conventional casks. Decades later, that distinctive aroma became one of the most prized qualities in Japanese whisky. A happy accident that became a signature — that's a fascinating story.

The Rules Got Stricter — and That's a Good Thing

Until standards were established in 2021 and fully enforced from April 2024, there was actually no legal definition of "Japanese Whisky." To protect the integrity of the category, the industry created its own standards. Now, a whisky can only carry the "Japanese Whisky" label if it meets all of the following:

  • Water sourced within Japan
  • Saccharification, fermentation, and distillation carried out at a Japanese distillery
  • Aged in wooden casks of 700 liters or less for at least 3 years in Japan
  • Bottled in Japan at 40% ABV or above

Products blending imported spirits can no longer call themselves "Japanese Whisky." The genuine article is now protected more strictly than before.

Yamazaki — The Best of the Best

The name that stands above the rest internationally is Suntory's Yamazaki. At the ISC (International Spirits Challenge) — one of the most respected spirits competitions in the UK — the Supreme Champion goes to the single best spirit across all categories. Yamazaki 25 Year won it in 2023. Yamazaki 12 Year in 2024. Yamazaki 18 Year in 2025. Three consecutive years for the same brand — apparently unprecedented in ISC history. The 2025 panel praised the Yamazaki 18 Year for its exceptionally smooth texture and the depth of its maturation character. Impressive doesn't quite cover it.

That said — it's genuinely hard to find right now. Domestic highball demand combined with rapidly growing interest from the US and China has pushed supply past its limits. The additional production apparently won't start reaching the market until around 2030.

If you get the chance to try it, take it.

Japanese Wine — The Next Big Thing

Here's the part that surprised Kaa-chan the most.

"Japanese wine" and "domestic wine" are actually two different things.

"Nihon wine" (Japanese wine) uses only Japanese-grown grapes and is produced entirely in Japan. "Kokusan wine" (domestic wine) can include products made from imported concentrated juice or bulk wine that's simply bottled in Japan. The standards around this became stricter from April 2024.

Kaa-chan had no idea. The label is worth reading carefully.

Japan's Two Star Grapes

There are two grape varieties native to Japan that are registered with the OIV — the global wine industry's main international body.

The first is Koshu — a white grape grown primarily in Yamanashi Prefecture. Apparently it pairs particularly well with dashi and wasabi. There's probably no other wine in the world you could say that about.

The second is Muscat Bailey A — a red grape developed by Zenbei Kawakami, known as "the father of Japanese wine." Characterized by a sweet, strawberry-candy-like aroma. Barrel-aged, more serious red versions have apparently been growing in number recently.

Both are recognized as legitimate international varieties — meaning they can be labeled by grape name even on bottles sold in Europe.

The Wine Map Is Changing

Yamanashi was once the dominant region for Japanese wine — but from what Kaa-chan has read, the map has shifted considerably.

Hokkaido is now apparently the area drawing the most attention from investors worldwide. The quality of Pinot Noir produced in the cool climate has improved dramatically — to the point where it's sometimes called "the Burgundy of Asia." Nagano is producing high-quality Merlot and Chardonnay centered around the Chikumagawa Wine Valley, and Yamagata is gaining attention for its full-bodied reds.

Like Japanese whisky, Japanese wine is being recognized for its delicacy and transparency — and apparently it's no longer unusual to see it on the wine lists of three-Michelin-star restaurants in France.

Kaa-chan's Honest Take

There's a gifted bottle of Yamazaki 12 Year at home, and Kaa-chan tried a little. Whisky is very much a grown-up taste. Maybe Kaa-chan isn't quite ready yet.

Wine, on the other hand, is a love. Especially full-bodied, tannic reds — and light sparkling Lambrusco too. Kaa-chan has always just reached for imported wine without thinking about it.

Japanese wine is next. Kaa-chan can feel the beginning of a whole new search for a favorite.

Japanese people are really something, aren't they? — oh wait, Kaa-chan is Japanese. Researching all of this somehow left Kaa-chan feeling quietly proud. A little brag, if that's allowed!

If you drink, please try both. When you're in Japan, drink what you can only find in Japan.

— Mogu Mogu Kaa-chanA Japanese mom who doesn't drink whisky or wine — but is quietly proud of both.

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