Japanese whisky - a refined art
Whisky is a strong alcoholic drink made from fermented and distilled grains, with an alcohol content of 40 to 50 degrees. Whisky originated from Scotland, but has been popularized and developed in many other countries, including Japan. Japanese whisky is considered one of the highest quality whiskies in the world, with a distinctive flavor and style. Japanese whisky is the result of the combination of traditional art and modern technology, as well as the respect and perfectionism of the Japanese.
The process of producing Japanese whisky began in 1924, when Masataka Taketsuru - a chemist who learned how to make whisky in Scotland - returned and built the first whisky distillery in Yamazaki, on the outskirts of Osaka. He worked for Shinjiro Torii - the founder of Suntory - one of the two largest whisky companies in Japan today. Later, Taketsuru left Suntory and founded Nikka - a whisky company competing with Suntory. Both companies have famous and expensive whiskies in the world, such as Yamazaki, Hakushu, Hibiki of Suntory and Yoichi, Miyagikyo, Taketsuru of Nikka
Japanese whisky is also divided into five distinct types: single malt whisky, single grain whisky, blended malt whisky, blended grain whisky and blended whisky. Each type of whisky has a different flavor, depending on the ingredients, fermentation, distillation, maturation and aging processes. An important factor affecting the quality of whisky is water quality. Japan has many clear and mineral-rich water sources, creating favorable conditions for whisky production[^2^][2]. In addition, Japan's climate also contributes to the diversity and richness of whisky. Distilleries in different regions may have different temperatures, humidity, air pressure and wind, affecting the aging process of whisky in wooden barrels.
The way to enjoy Japanese whisky is also a refined art. The Japanese have different ways of drinking whisky, depending on the purpose, occasion and preference of each person. Some popular ways are: drinking pure (neat), drinking with ice (on the rocks), drinking with water (with water), drinking with soda (with soda), drinking with tonic water (with tonic water) and drinking with tea (with tea). Each way has its own advantages and disadvantages, but all aim to highlight the flavor and create a comfortable feeling for the drinker. In addition, the Japanese also pay attention to combining whisky with different dishes, to increase the attractiveness and harmony for the party. Some popular dishes to accompany whisky are: cheese, chocolate, smoked meat, cashew nuts, sushi, sashimi and grilled dishes.
Japanese whisky is not only a strong drink, but also a symbol of the culture and art of this country. Japanese whisky is a combination of tradition and modernity, between East and West, between science and art. Japanese whisky is a type of drink with a unique and refined flavor, loved and appreciated by many people around the world.
Ref: bing.com
