Japan makes some of the most precise, elegant drinks in the world, and this collection gathers the best of them in one place. Expect refined whisky, clean junmai sake and citrus-bright craft gin, all built on the same instinct for balance and harmony at the table.
Japanese whisky, from Yamazaki to small-batch malts
Whisky is the heart of the range. The Yamazaki 12 Year Old is the modern benchmark, matured mainly in American oak with a touch of sherry and a whisper of Japanese mizunara oak, which lends its trademark sandalwood note over dried fruit and baking spice. Hibiki Japanese Harmony blends malt from Yamazaki and Hakushu with Chita grain whisky for something lighter and floral, all orange peel and honey. Alongside these Suntory classics you will find the Matsui single malts finished in mizunara and sakura casks, and the easygoing Tottori blend. As a style, Japanese whisky favours poise and layered texture over heavy smoke.
Sake, craft gin and Japan's growing wine country
Sake sits naturally beside the whisky. A junmai or ginjo is brewed from little more than polished rice, water, koji and yeast, giving a rounded, umami-rich style that flatters sushi, sashimi, grilled fish and tempura. The craft gins take a Japanese turn too, with Etsu and Yuzugin leaning on fragrant yuzu citrus over the usual juniper. Japan makes fine wine as well, grown near Mount Fuji in Yamanashi: the ancient Koshu grape gives delicate, low-alcohol white wine with citrus and a saline edge, while Muscat Bailey A gives light, red-fruited red wine. If you like that fresh, restrained mood, a crisp sparkling wine makes a lovely aperitif before the sake.
Japanese drinks FAQ
Is Japanese whisky smoky like Scotch?
Usually not. Bottles like Yamazaki and Hibiki are built on balance and subtle oak rather than peat, so smoke is a faint accent at most.
What food pairs with Japanese whisky and sake?
Sake loves raw and lightly cooked seafood, tempura and gentle vegetables, since its umami lifts theirs. Whisky is happy with grilled or smoked food, or on its own with water or a large ice cube.
What is Koshu wine like?
Think of a pale, dry white wine that is low in alcohol and high in freshness, with lemon, green apple and a faint salinity. It is one of the most food-friendly whites for Japanese cooking.