Japanese Whisky

I am not a big drinker but I do love the science behind fermentation and distillation. We visited the Suntory Yamazaki Whisky distillery in Kyoto on Wednesday. I recommend the tasting tour if you enjoy whiskey. Note that in Scotland and Japan, whisky is spelled without an “e” and in Ireland and America, we add the “e”.

Whiskey comes from barley and after fermentation and distillation, it is a clear liquid. The distinctive color of whiskey comes from tannins in the storage barrels. The longer it stays in the barrel, the darker the color. Turning barley, water and yeast into whiskey only take a week, but aging in barrels can take up to 30 years.

The elusive Yamazaki 18 Whisky was not available for sale. It is the crown jewel whiskey in the Suntory range of whiskeys. We hope to find a bottle for my uncle someday.

I particularly liked the whiskey library on the premises. The researchers at the distillery try different methods and blends to come up with better tasting products. They also sample other whiskeys from around the world. Visitors can buy these test whiskeys and they come in really cool bottles.

After lunch in a restaurant near the distillery, we went to a sake museum in Kyoto. After navigating the narrow streets of the city, we eventually arrived at the museum. Sake takes more processing than beer and wine and there were informative displays going through each step. The highlight was a sign that commemorated Babe Ruth’s visit to the brewery.