We've Tasted Hundreds of Japanese Whiskies. Here Are the 16 Best
Some of the best Japanese whiskies you can find today diverge completely from the tradition of single malts and blends. Instead, they're based on older distilled Japanese spirits traditions, such as shochu and awamori.
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However, due to the scarcity of Japanese whisky, you’re increasingly faced with two options: younger, unmatured offerings—typically less expensive though by no means cheap—or pricier bottles. The good news is that some age statement expressions are returning to the fold like Nikka’s 10-year-old single malt from its Yoichi distillery, a trend that many whisky drinkers hope will continue.
Luckily, for the 2023 Men's Journal Spirits Awards, we rounded up the best Japanese whiskies you can get your hands on. Our best overall pick, Yamazaki 12-Year, has complex notes and aromas that make it ideal for a variety of uses, whether you take it neat, on the rocks, or mixed into a number of classic or inventive cocktails.
Related: The Best Irish Whiskey Brands to Drink in 2023
Best Japanese Whisky at a Glance
- Overall Best Japanese Whisky: Yamazaki 12-Year
- Best Japanese World Whisky: The Nikka Tailored
- Best Japanese Whisky for an Old Fashioned: Nikka Coffey Grain
- Best Budget Japanese Whisky: Suntory Whisky Toki
- Best Pure Malt Japanese Whisky: Nikka Taketsuru Pure Malt
- Best Lightly-Peated Japanese Whisky: Akashi White Oak
- Best Umeshu Cask Japanese Whisky: Mars Iwai 'Natsu' Umeshu Cask
- Best Heavily-Peated Japanese Whisky: Mars Tsunuki Peated
- Best Blended Japanese Whisky: Hibiki Harmony
- Best Sherry Cask Japanese Whisky: Fukano 12-Year-Old Single Sherry Cask
- Best Expensive Japanese Whisky: Yamazaki 25-Year-Old
- Best Single-Grain Japanese Whisky: Shibui 18-Year-Old Sherry Cask Single Grain
- Best Sakura Cask Japanese Whisky: Ohishi Sakura Cask
- Best Koji-Fermented Japanese Whisky: Takamine 8-Year
- Best Cask Strength Japanese Whisky: Kaiyo Cask Strength Mizunara Oak Whisky
- Best Approachable Japanese Whisky: Kikori Whiskey
Overall Best Japanese Whisky: Yamazaki 12-Year
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Yamazaki 12-Year is a renowned expression crafted by Suntory that's aged for a minimum of 12 years. Distilled at the Yamazaki Distillery, Japan's oldest malt whisky distillery, it undergoes a meticulous aging process in a variety of oak casks—including American, Spanish, and mizunara oak, resulting in a harmonious blend of flavors.
Amber-hued, it presents a smooth and honeyed sweetness along with prominent notes of red berries, dried apricots, and a touch of mizunara oak spice. The use of mizunara oak casks—a traditional Japanese oak known for imparting unique spiciness and sandalwood aromas—contributes to the whisky's celebrated complexity. The well-integrated peaty undertones add depth without overpowering the palate, making it an approachable staple in the world of Japanese whisky.
Kate Boushel, beverage director of Atwater Cocktail Club, loves Yamazaki 12-Year in a classic Japanese highball. “It's so simple yet offers a perfect combination to bring forward its delightful nose (think baked peach and pineapple with a vibrant grapefruit and orange undertone)," Boushel says. "The light salinity of the soda really complements the warm, nutty, and buttery palate, which evolves into a long, lightly spiced ginger finish that carries a little further thanks to the carbonation.”
Best Japanese World Whisky: The Nikka Tailored
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The Nikka Tailored doesn't meet the guidelines set by the JSLMA, and therefore cannot be called Japanese whisky. Instead, this falls into the “world whisky” category previously mentioned. In this case, that means a blend of mostly malt whiskies, likely produced in Japan and Scotland, with some Coffey Grain included as well. The result is a fantastic sipping whisky with rich caramel, spice, and brown sugar notes, that works well over a large ice cube and makes a pretty tasty highball.
Best Japanese Whisky for an Old Fashioned: Nikka Coffey Grain
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No, there’s no coffee in Nikka Coffey Grain. Coffey refers to the name of the man who invented a continuous distillation still, an ancient way of distilling a lighter style of whisky, which Nikka still employs.
“In many ways, this is one of the standard expressions that's helped define the category,” says whisky buyer Nima Ansari of Astor Wine and Spirits. Flavien Desoblin, owner of New York City bars Brandy Library and Copper & Oak, agrees: “It’s really satisfying—something you can drink every day," he says.
Thanks to its unique distillation process, Nikka Coffey Grain is prized for its smooth and velvety texture with a nose that reveals aromas of vanilla, toffee, and tropical fruits. On the palate, expect a delicate balance of sweet corn, caramel, and a hint of coconut, and a finish with lingering notes of oak and subtle spice—perfect for a spirit-forward cocktail, which allows the whisky’s nuance to shine.
“We love Nikka Coffey Grain Whiskey for its elegance and nuance,” says Reed Adelson, owner of Virginia’s in New York City. “The whisky is single grain and really has some beautiful caramel and banana notes. It's best served neat, but is also fabulous in an old fashioned.”
Best Budget Japanese Whisky: Suntory Whisky Toki
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Out of all the whiskies on this list, you’re most likely to find Suntory Toki in stock at your local liquor store. It's a blended whisky from Suntory's three distilleries: Yamazaki, Hakushu, and Chita.
“Japanese whiskies have gained international acclaim for good reason—including craftsmanship, consistency, quality ingredients, and attention to detail," says Amir Babayoff, bar director at Ophelia Rooftop Lounge. "The meticulous craftsmanship behind Suntory Toki yields a round and sweet blend with a refreshing citrus character and a spicy finish, making it perfect for sipping neat, on the rocks, or as the star ingredient in sophisticated cocktails such as a Penicillin or Gold Rush.”
If you want an easy sipper, try Toki in a highball with club soda and a spritz of fruit. The cocktail is so massive in Japan, there are machines dedicated to cranking them out.
Related: 50 Best Whiskeys in the World 2023
Best Pure Malt Japanese Whisky: Nikka Taketsuru Pure Malt
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In the world of Japanese whisky, the term “pure malt” can be a bit deceiving. It actually refers to a style of whisky that's a blend of single malt whiskies from different distilleries, though big producers such as Nikka and Suntory, have used the term to describe products that combine single malts from its own distilleries. Nikka Taketsuru Pure Malt is a blend of single malts from Nikka’s two distilleries, Yoichi and Miyagikyo, and debuted an updated recipe in November 2020.
With sherry cask notes emphasized, the blend also highlights more smokiness from the Yoichi component—yet it retains the signature elegance and balance that it's always displayed. And even with the new Japanese whisky regulations, Taketsuru is the rare “pure malt” that's 100 percent made in Japan.
Nicolas O'Connor, head mixologist at Apotheke NoMad, also finds himself reaching for a bottle of Taketsuru Pure Malt time and time again. “It has a bolder taste than I associate with the delicate nature of many Japanese whiskies—more akin to Scotch," O'Connor says. "Leading with strength, it presents tobacco and smoke notes while finishes to reveal a savory, almost bitter end. While I generally drink Taketsuru straight or on the rocks, its bold flavor lends to balance with other large tastes in cocktails like a Blood and Sand or a Rob Roy.”
Best Lightly-Peated Japanese Whisky: Akashi White Oak
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Established in 1888, White Oak stands as the oldest distillery in Japan, a hidden gem in the world of Japanese whisky. Initially sake-makers, the company secured the country's first whisky-making license in 1919, predating big players like Suntory. The Akashi expression is a unique blend of 70 percent corn grain and 30 percent malted barley, which is lightly peated and aged for a minimum of three years in used bourbon barrels before a finishing touch in sherry casks. Initially reminiscent of bourbon with notes of caramel corn and coconut shell, the whisky takes an unexpected turn with the savory influence of sherry, unveiling a subtle smoky peat.
“Many factors go into making a definitive statement on what I believe to be the best bottle of Japanese whisky, such as overall taste, accessibility, price point, application, and much more,” says Trevor Langer, head bartender at Jac’s on Bond in New York, NY. “Akashi White Oak has the highest overall score when it comes to my palate, pockets, and professional opinion.”
Best Umeshu Cask Japanese Whisky: Mars Iwai 'Natsu' Umeshu Cask
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Distilled at the Mars Shinshu Distillery located in the Japanese Alps in Nagano, this particular release undergoes a unique finishing process in casks previously used for umeshu, a Japanese plum wine. The whisky offers a rich and aromatic profile with pronounced notes of ripe plums, honeyed sweetness, and a hint of floral undertones. The umeshu cask influence adds a layer of complexity, making this expression a standout choice for those seeking a distinctive and memorable Japanese whisky experience.
“Japanese whisky can be relatively expensive and rare these days, which is why I think this whisky not only gives you the best bang for your buck, but can rival and even beat out the high price of whiskies like Hibiki 17," Adler says.
This bottling is named after Kiichiro Iwai, a pioneer in Japanese whisky, who helped instigate the transition from distilling shochu to whisky in 1949.
“Part of the distillery's seasonal secondary aging series, this one represents summer, but can be enjoyed all year round," Adley says. It's incredibly approachable on the nose with notes of sweet caramel, plum, and other dark fruits, as well as high citrus tones. On the palate, expect dark brown sugar, white flowers, ginger, and black tea with a medium-to-long finish.
Best Heavily-Peated Japanese Whisky: Mars Tsunuki Peated
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Parent company Hombo Shuzo got into the whisky business in 1949, though production wasn’t always steady over the years. For the last decade, however, the company has been laying down beautiful single malts at its Mars Distillery and, since 2016, Tsunuki Distillery. Located 750 miles apart, in different climates, the two sites make distinct flavor profiles, with Tsunuki favoring a heavier, thicker character—something that benefits the smoky peat of this release, especially as it’s bottled at 50 percent ABV.
Upon the first sip of this peated whisky, a rich smokiness takes center stage, weaving a tapestry of earthy and maritime notes reminiscent of an Islay Scotch. The peat smoke is balanced by layers of dried fruits, with hints of charred oak, vanilla, and a subtle sweetness that lingers on the finish.
Best Blended Japanese Whisky: Hibiki Harmony
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If any of your friends happen to have one beautiful bottle of Japanese whisky sitting proudly on their bar cart, chances are it's Hibiki Harmony. This popular blended whisky is a combination of malt and grain whiskies, aged in a variety of casks, including American white oak, sherry casks, and mizunara oak. The result is a prized harmony of flavors, but that’s not the only reason why people tend to pick this expression up—its attractive bottle design features 24 facets, representing the 24 seasons of the traditional Japanese lunar calendar.
Upon the first sip, the expression offers delicate floral aromas, followed by notes of orange peel and honey. The palate is a blend of sweet and savory, with hints of pear, apricot, and a touch of mizunara oak spiciness. The finish leaves a lingering warmth with a subtle smokiness. What sets Hibiki Harmony apart, though, is the blending process, which incorporates a variety of aged whiskies to achieve a perfect balance of flavors.
Best Sherry Cask Japanese Whisky: Fukano 12-Year-Old Single Sherry Cask
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Made from rice and koji at a distillery that’s been operating since 1823, this whisky offers advanced age and complex character at an accessible price. Always bottled as a single cask, exact flavors vary from barrel to barrel, but typically showcase warm spice, deep fruitiness, and chewier texture than usual for koji whisky, thanks to the dozen years in oak. Limited edition by its nature, this whisky is still such a well-kept secret that finding a bottle won’t be too tough.
Best Expensive Japanese Whisky: Yamazaki 25-Year-Old
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If you have serious dough to drop on whisky, consider this re-release of a classic from Japan’s oldest single-malt distillery. With a new recipe by chief blender, Shinji Fukuyo, that incorporates American, Spanish, and Japanese mizunara oak casks, the whisky is a masterwork of maturation and balance. Aromas of apple blossom, sandalwood soap, and waxed lemon give way to a silky palate full of dried apricots, walnuts, spice, and gentle smoke. The days of finding extra-mature Yamazaki at everyday values are long gone, but this one gives ample reasons to merit its stratospheric price tag.
Best Single-Grain Japanese Whisky: Shibui 18-Year-Old Sherry Cask Single Grain
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Independent bottler and blender Shibui labels its range of rice-based whiskies “single grain,” sourcing them from several distilleries. The 18-Year-Old Sherry Cask Single Grain was made at Kumesen Distillery from indica long-grain rice and matured in fino and manzanilla sherry casks, which lend nuttiness, subtle spice, and fresh fruit aromas and flavors. Along with Shibui’s other single-grain whiskies, it’s made with indigenous Okinawan black koji, also a key ingredient in the production of awamori.
Best Sakura Cask Japanese Whisky: Ohishi Sakura Cask
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Japan’s mizunara oak draws a lot of attention for whisky maturation, but the country’s famed cherry blossom trees (“sakura” in Japanese) also offer a unique prospect for flavor creation. The perfume-like aromas and sweet, delicate flavors of stone fruit that pervade this delicate rice-based koji whisky are transportive. You can practically feel the soft petals of cherry blossoms gently falling around you as you sip. Ohishi Sakura Cask is an utterly unique whisky that’s a must-try for adventurous drinkers.
Best Koji-Fermented Japanese Whisky: Takamine 8-Year
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The newest koji whisky in the U.S., this one is made from barley, rather than rice, and aged for eight years. It’s named for Jokichi Takamine, a 19th-century scientist and distiller who pioneered the use of koji in American whiskey. Though only 40 percent ABV, a mouth-filling texture and flavors of chestnuts, clementine, and gently burning spice makes Takamine 8-Year feel rounded and complete—and way too easy to drink.
Best Cask Strength Japanese Whisky: Kaiyo Cask Strength Mizunara Oak Whisky
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When it comes to the world of Japanese whisky, Kaiyo is a unique player. It technically doesn't have its own distillery; instead, it follows a unique production process known as “ocean maturation." The whisky is initially blended and aged in Japan, then sets sail on the ocean, exposed to the elements and the influence of sea air, as it continues its maturation journey aboard a ship. The Cask Strength Mizunara Oak expression showcases the influence of rare mizunara oak, prized for its unique sweet-and-spicy flavor profile, in its cask-strength form.
Expect to experience aromas of sandalwood and coconut from the mizunara oak, along with that of fruit and vanilla, leading to a palate that unfolds with layers of toffee, silky malt, and dark chocolate. The cask strength amplifies these flavors, while still maintaining balance and complexity.
Best Approachable Japanese Whisky: Kikori Whiskey
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Kikori Whisky stands out not only for its exceptional quality but also for its ownership, being woman- and Asian-American owned. Founder Soh Woods also works to contribute to the AAPI community though Kikori, partnering with mixologists to integrate Asian ingredients into mainstream cocktail culture and making donations to the Asian Mental Health Collective.
The signature expression is distilled using 100 percent locally grown rice and pristine water from the volcanic region of Kumomoto, produced in Kyushu, one of the southernmost islands of Japan, and barrel aged between three and eight years in a combination of American oak, French limousin oak, and sherry casks. Beyond its ownership, Kikori has garnered acclaim for its distinctly smooth, fresh and floral flavor profile, making it an excellent entry point for those new to the world of Japanese whisky.
What Makes Japanese Whisky Unique?
Japanese whisky has long suffered an identity crisis, with little formal regulation to help define it. Japanese producers imported whisky from anywhere in the world to blend and bottle as a “product of Japan”—without disclosing that not all the liquid was actually made in the country.
In 2021, the Japan Spirits and Liqueurs Makers Association (JSLMA) announced a new set of labeling standards—which went into effect on March 31, 2024—to dictate once and for all what can, and can’t, be labeled Japanese whisky. Among those rules, the spirit must be fermented, distilled, and aged at a Japanese distillery.
Additionally, the spirit must contain water extracted in Japan and some sort of malted grain, whether that’s barley, wheat, or rye, but other non-malted cereal grains can be added as well. Finally, the spirit must be aged for three years and bottled in Japan. Companies that continue to make blended whiskies that incorporate Scotch, Irish whiskeys, bourbon, or other types of whiskey have to be labeled as “world whiskies."
The caveat here is that these regulations are still voluntary, and members of the JSLMA will not face any legal reprisal for not complying. Fortunately, most distilleries and brands that have signed on are either already complying or have changed their standards and labeling practices to meet the guidelines. But it remains to be seen if Japanese whisky will ultimately get a legally binding definition like bourbon, Scotch, and Irish whiskey.
Why Is Japanese Whisky So Popular?
Ever since Suntory’s 2013 Yamazaki Sherry Cask won “World Whisky of the Year” in the 2015 edition of Jim Murray's Whisky Bible, it thrust Japanese whisky-makers—who've been around for decades—into the spotlight. That exposure was a double-edged sword, causing the demand for Japanese whiskies to dwarf the supply.
“The available reserves from the larger distillers, including Suntory and Nikka, sold out immediately,” says Ansari. With no juice left, distillers had to discontinue their oldest products and limit others while focusing on creating new, younger variants just to keep some whisky on the shelves. “This naturally raised the price for everything,” Ansari says, “especially the older expressions.”
It’s no longer possible to find a shelf full of Yamazaki 12-Year-Old priced in the double digits, or age-statement Nikka Yoichi and Miyagikyo. But a host of new brands have swept in to offer more options, opening up ideas about what makes a uniquely Japanese whisky.
Where to Buy Japanese Whisky
Dekanta is a great online resource to buy Japanese whiskies. In addition to the regular (still expensive) selection, there’s a “rare” page for ultra-exclusive finds like Hakushu 25, Yamazaki 25, and bottles from Ichiro’s Malt Card Series.
Both Desoblin and Ansari agree you’ll have to put in a little more effort to find the right bottles than you would for a Scotch or a bourbon, but you also don’t have to go broke when buying Japanese whisky. As new distilleries come online and drinkers discover the diversity that exists within the category, the landscape should continue to evolve.
What to Look for When Choosing the Best Japanese Whisky
For American whiskey lovers brand new to Japanese expressions, it's important to remember that the two are not comparable in taste. There’s a reason why Japanese whisky is spelled without the “e,” as it's actually modeled after Scotch whisky, and for decades now has been collected like it as well.
Thus, many of the same standards of quality for Scotch can technically be applied to Japanese whisky as well. Many Japanese whiskies are produced, similarly, from malted barley, and are cask aged. Much of the beauty of Japanese whisky, though, comes from the influence of the country’s many microclimates—the distillery’s elevation, water source, grain source (if not imported), all lend themselves to the distinct flavor of Japanese whisky. The country’s philosophy of kaizen, or continual innovation, also comes into play. While the producers of Scotch whisky are oftentimes singularly focused on consistency, Japanese distillers are more keen on experimentation. This is a large factor when it comes to picking out a quality bottle that shows the unique qualities of the Japanese market—not always looking for the same consistent indicators of quality, necessarily, but something different. For Japanese whisky in particular, that might mean an expression aged in mizunara oak or sakura casks, produced with local grain, or blended as a “pure malt.”
As stated, the rising dearth of widely available Japanese whiskies means that a quality bottle is typically no small cost—though you won’t always have to shell out Benjamins for a great introductory expression. When considering whiskies for this list, I not only considered the factors above, but also price for quality, as well as the reputation of the producer.
Why You Should Trust Us
A bottle of quality Japanese whisky is no small drop in the bucket, so picking out the right one you’re sure to enjoy is key. As a spirits journalist, I’ve personally tried many of the whiskies on this list, and also sought out recommendations from trusted sources in the hospitality industry. Between myself and the bar vets on this list, like beverage director Jonathan Adler of Shinji’s in New York City or whisky buyer Nima Ansari of Astor Wine and Spirits, we’ve sipped an ungodly amount of Japanese whisky—for our jobs and for research, of course. Each expert brings their own expertise from the world of Japanese whisky, ensuring you make the right purchase for your needs.