Japanese Whisky is a style of whisky that was developed and produced in Japan dating back to the 1840’s. Commercial production began in the early 1900’s when aspiring Japanese Chemist, Masataka Taketsuru went to Scotland and was fascinated by Scotch Whisky production. Japanese whisky is closest to whisky from Scotland compared to other types of whisky. Like Scotch, Japanese whisky relies heavily on malted barley that’s mashed and distilled twice in pot stills. Also like Scotch whisky, Japanese whisky is aged in wood barrels giving it a unique characteristics like citrus, spice, incense
Sasma also supplies the following whiskies:
