Japanese Whisky Basics BYOB (Course #223)

Join us at Whiskey University as we delve into the Basics of Japanese Whiskey
About this Event

What is Japanese Whisky

The Japanese whisky “Labeling Standards” became effective March 31, 2021. A transitional period was established for business operators who are using other labeling standards that extends the deadline to March 31, 2024. Article 5 of the Labeling Standards states:

Raw ingredients must be limited to malted grains, other cereal grains, and water extracted from Japan. Malted Grains Must Always be Used.

For Production, saccharification, fermentation, and distillation must be carried out at a distillery in Japan. Alcohol content at the time of distillation must be less than 95% (190 proof)

For aging, the distillation product must be poured into wooden casks not exceeding a capacity of 700 liters (184.92 U.S. Gallons) and matured in Japan for a period of at least 3 years thereafter.

Bottling must take place only in Japan, with alcoholic strength of at least 40% as of such time.

Plain caramel coloring can be used.