Whisky (ウィスキー) was introduced to Japan after the end of the feudal era in the Meiji Period (1868-1912), and the commercial production of domestic whisky started in the 1920s. Japanese whiskies are similar to Scottish whiskies, because the Japanese whisky pioneers learnt their trade from the Scottish whisky malt masters. Despite their comparably short history, Japanese whiskies are now on par with some of the finest Scotch whiskies and have won top international awards.

Torii Shinjiro and Taketsuru Masataka are considered the founding fathers of Japanese whisky - Torii founded the Suntory company, while Taketsuru founded the Nikka company - and their early histories are intertwined. Taketsuru was the malt master who had studied whisky making in Scotland before working for Torii at Yamazaki and later starting his own company in Yoichi.

Distilleries in Japan

Suntory and Nikka remain the country's largest whisky producers with four distilleries across Japan: Suntory's Yamazaki and Hakushu distilleries and Nikka's Yoichi and Miyagikyo distilleries. In addition, there are a handful of smaller distilleries found in the country. All four distilleries by Nikka and Suntory are open to the public, although some require advance reservations:

  • Suntory Yamazaki Distillery
  • Nikka Yoichi Distillery
  • Suntory Hakushu Distillery
    10 minute taxi ride from Kobuchizawa Station on the JR Chuo Line
  • Nikka Miyagikyo Distillery
    25 minute walk from Sakunami Station on the JR Senzan Line

How to enjoy Japanese whisky

There are a number of ways to enjoy Japanese whisky. The most common ways are neat (commonly known as straight in Japan), on the rocks with ice, and mixed with still water (known as mizuwari) or with hot water (known as oyuwari). While the first three are common ways to drinking whisky all over the world, hot whisky in Japan is different from a hot toddy in that hot water is simply added to whisky without the addition of sweeteners, herbs or spices.

A highball is a whisky drink that is ubiquitous in Japan. It is whisky mixed with carbonated water. Almost all izakaya and most restaurants will have highball on their drink menu, and the drink can also be found at watering holes and in cans at convenience stores. Making highballs at home is not difficult either: Fill your glass to the brim with ice, add the whisky, pour in chilled carbonated water without touching as much ice as possible to prevent the ice from melting too quickly, stir once and top up with more ice before serving immediately.

Where to drink Japanese whisky

Cocktail bars, hotel bars and restaurants like izakaya will carry at least one type of Japanese whisky. Convenience stores also offer a small variety of unaged whiskies and canned highballs.

Dedicated whisky bars are typically limited to the larger cities, and a many of them are located in Tokyo and Osaka. Suntory and Nikka both have their whisky bars in Tokyo where guests can drink almost all the whiskies produced by the companies. Many other whisky bars carry international whisky labels in addition to Japanese ones, places like Bar K in Osaka, Ben Fiddich and Shot Bar Zoetrope in Shinjuku, and the Tokyo Whisky Library in Aoyama.

Restaurants

Recommended in Japan
    • Udatsu Sushi (Tokyo)
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      Awarded One Star in 2024 - People from around the world visit to experience Mr. Udatsu's sushi. Inside the restaurant, which resembles an art gallery with its modern decor and numerous artworks, guests can enjoy sushi crafted from the highest quality ingredients. While the foundation is traditional nigiri, the menu also features original creations born from the chef's relentless curiosity and innovation.
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    • Waketokuyama (Tokyo)
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      Awarded One Star in 2025 - With a meticulous focus on allowing guests to enjoy seasonal ingredients at their peak, the menu changes approximately every two weeks. The signature dish, "Grilled Abalone with Seaweed Aroma," features thick slices of abalone generously coated in a rich liver sauce, offering an exquisite taste of the sea.
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    • Sushiroku (Osaka)
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      Awarded One Star in 2024 - A cozy, family-run restaurant managed by a husband and wife. They are deeply committed to perfecting their shari (sushi rice) and use two types of vinegared rice tailored to complement each topping. Since 2019, the restaurant has consistently earned stars.
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    • Fry-ya (Tokyo)
      Tonkatsu
      Exquisite fried dishes crafted by a head chef with experience earning stars in both Switzerland and Japan. The remarkably light tonkatsu is a favorite not only among Japanese diners but also among visitors to Japan. With the theme of "small portions, many varieties," guests can enjoy sampling a wide selection of tonkatsu in smaller portions.
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    • Sushi Hayashi (Kyoto)
      Sushi
      Awarded One Star in 2024 - A unique sushi restaurant that blends traditional Edomae (Tokyo-style) sushi with Kyoto-style sushi, such as mackerel sushi and steamed sushi, in its courses. The head chef, who trained as a sushi artisan in Switzerland, carefully selects Swiss wines, making them a perfect pairing to enjoy with the meal.
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    • Hikarimono (Tokyo)
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      With a prime location and quality that rivals high-end sushi restaurants, this restaurant maintains the goal of being a place for everyday dining. It offers a casual and relaxed atmosphere, free from stiffness or formality. The signature "Hikari-maki," featuring ingredients such as sardines, pickled plum, and bettarazuke (sweet pickled radish), boasts unique flavors that are especially popular among international visitors.
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    • Noguchi Tsunagu (Kyoto)
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      Awarded One Star in 2024 - The sister restaurant of the highly exclusive Japanese cuisine establishment, Kyotenjin Noguchi. While maintaining the culinary essence of the main branch, this kappo-style restaurant incorporates ingredients from the chef窶冱 hometown in the Goto Islands. Its signature dish, Nikusui, is a masterpiece made from carefully prepared, top-quality A5-grade sirloin.
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    • TEMPURA & WINE SHINO (Tokyo)
      Tempura
      The kind of restaurant that is known only to true gourmets, serving as a sort of 'Hidden gem'. In a chic space with black walls and a ceiling adorned in gold, you can enjoy tempura with a light and elegant texture, delicately fried using refined techniques to achieve a thin, white batter that minimizes the aroma of oil. Savor tempura that maximizes the flavors of the ingredients, paired with Champagne and Burgundy wines carefully selected by the sommelier.
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    • Ginza Nominokoji Yamagishi (Tokyo)
      Izakaya
      Tominokoji Yamagishi, an exclusive kaiseki restaurant from Kyoto, has opened its first location in Tokyo. Unlike its main branch, this establishment adopts an izakaya-style format, allowing diners to enjoy a more relaxed テ la carte dining experience. Despite being located in Tokyo, the restaurant meticulously sources ingredients and even water from Kyoto, dedicating itself to faithfully recreating Kyoto窶冱 culinary traditions.
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    • Kitashinchi Kushikatsu Bon (Osaka)
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      A restaurant that elevates Osaka's soul food, kushikatsu, to a luxurious level. Skilled chefs meticulously prepare each skewer using carefully selected premium ingredients such as Chateaubriand and foie gras. The skewers are fried in a custom copper pot using a unique oil blend based on cottonseed oil, enhancing the natural flavors of the ingredients.
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