In the 2024 World Whiskies Awards, Japan’s whisky continues to attract public attention on the world stage. These awards honor outstanding craftsmanship, and this year’s gold medalists reflect Japan’s unique artistry and innovation.
This report sheds light on the award-winning Japanese whiskies at the World Whiskies Awards 2024. Let’s explore the manufacturing methods, ingredients, and aging processes that make the best Japanese whiskies of 2024. From rare ingredients to aging environments, here is everything you need to know about the best Japanese whiskies.
This story should focus on the most popular distilleries and brands in Japan. Unfortunately, this is not usually the case. Newcomers are dislodging established super brands because they are offering more of a taste and better note to their customers.
The World Whiskies Awards 2024 – Best Japanese Whiskies
As the first spirit to be included in the cap, Fuji Single Blended Japanese Whisky won the Gold Medal at the Awards with flavors such as pear tart, white flower honey, peach, and apricot.
Featuring both malt and grain whiskies, this whiskey originates from the Fuji Gotemba Distillery, located in the foothills of Mt. Fuji. The distillery credits part of its success to the lake’s incredibly pure underground water, which has undergone years of refinement.
As a result of the micro-climate surrounding Fuji, maturing barrels were exposed to dramatic temperature and humidity fluctuations. This increased interaction between whisky and wood, and resulting in a robust and complex flavor profile.
On the Kirin website, Master Blender Jota Tanaka, says: “We paid close attention to the degree of maturation that changes over time, carefully selected the raw liquor barrels to maximize the characteristics of each raw liquor, and blended them in an exquisite balance so that the characteristics of the colorful raw liquors overlap in a multi-layered way and feel lively. We have created a work that is fruity, transparent, and “beautiful” without even a trace of immature aroma from the distillate.”
