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In his new book, journalist Brian Ashcraft digs into the short but colorful history of the Japanese liquor and the process that differentiates Japan's labels from their Western cousins.
Japanophiles, Whisky lovers, travelers, and history buffs will all find something fascinating within these pages, including: Tasting notes and scores of every major Japanese Whisky brand A complete account of the unique production methods and ingredients Information about visiting distilleries in Japan Hundreds of color photos documenting the history and modern practices of Japanese Whisky Exclusive interviews and previously unpublished personal accounts from leading industry figures Japanese Whisky not only explains how the country's award-winning whiskies are made, but also the complete Whisky history and culture, so readers can truly appreciate the subtle Japanese whiski.
Japan expert Brian Ashcraft and photographer Idzuhiko Ueda crisscrossed Japan visiting all the major makers to talk about past and present Whisky distillers, blenders and coopers.
For the first time in English, this book presents over a hundred independently scored tastings from leading Japanese Whisky blogger, Yuji Kawasaki, shedding new light on Japan's most famous single malts as well as grain whiskies and blends.
It also examines the close cultural connections between Japanese scotch and Whisky drinkers and their favorite tipples.
It reveals the unique materials and methods used by the Japanese distillers including mizunara wood, Japanese barley, and novel production methods unique to Japan.
Japanese Whisky features never-before-published archival images and interviews chronicling the forgotten stories of Japan's pioneering Whisky makers.
How did this happen and what are the secrets of the master distillers? This Whisky book divulges these secrets for the first time.
Plus, Whisky authority Yuji Kawasaki shares tasting notes for more than a hundred bottles." -Travel + Leisure Japanese Whisky has been around for less than a century-but is now winning all the major international awards. "
In his new book, journalist Brian Ashcraft digs into the short but colorful history of the Japanese liquor and the process that differentiates Japan's labels from their Western cousins
