Whisky Japan

Dominic Roskrow is an award-winning drinks writer and the former editor of Whisky Magazine, The Spirits Business and Whiskeria. He has written eight books on whisky including The World’s Best Whiskies, 1001 Whiskies You Must Taste Before You Die and The Whisky Opus (for which he was nominated for the 2013 Fortnum & Mason Drinks Writer of the Year award), and has contributed to several more, including every edition of The Whisky Yearbook. He specializes in world whisky and whisky from non-traditional whisky-making regions. In 2007 he received the Scotch whisky industry’s highest honor when he was made a Keeper of the Quaich, and in 2010 he was made a Kentucky Colonel, Kentucky’s highest award.

CONTENTS

         FOREWORD BY MIKE MIYAMOTO
         08

         INTRODUCTION
        12

022    ONE
         The History of Japanese Whisky

034    TWO
         Making Japanese Whisky

060    THREE
         The Whisky Distilleries of Japan

112    FOUR
         Tasting Notes

138    FIVE
         The Rise of Japanese Whisky

156    SIX
         Japanese Whisky Bars

182    SEVEN
         Bars Around the World

234    EIGHT
         Whisky Cocktails and Food Pairings

246    NINE
         The Future of Japanese Whisky

         A TOURIST’S GUIDE TO JAPAN
         262

        WHISKY DIRECTORY, ACKNOWLEDGMENTS,
        BIBLIOGRAPHY, GLOSSARY, INDEX, PICTURE CREDITS
        276