2001 Kumesen, Genuine Extra Matured, American Oak Cask, Okinawa Prefecture, Awamori, Japan (42%)

Kumejima's Kumesen

Japan

Japan's whisky and sake-making industries have garnered global recognition for their craftsmanship, attention to detail, and respect for tradition. Whisky making in Japan began in the early 20th century, influenced heavily by Scottish techniques. Over time, it has developed a distinctively Japanese style—marked by precision, elegance, and balance. It is often characterised by subtle complexity, with delicate flavours that range from light floral notes to rich, smoky undertones.

One of the most renowned names in Japanese whisky is the House of Suntory, which pioneered the industry. Founded in 1923, Suntory's Yamazaki Distillery was Japan's first malt whisky distillery. Over the years, Suntory has produced a range of award-winning whiskies, including the Yamazaki and Hakushu single malts and the Hibiki blended whisky, all celebrated for their refined taste profiles and craftsmanship.

On the other hand, Japan’s sake industry is deeply rooted in the country’s history, with production techniques refined over centuries. Sake, a traditional rice wine, is brewed using fermented rice, water, yeast, and koji mould. The varying climates and water sources across Japan’s many regions contribute to the unique characteristics of each sake, resulting in a wide array of styles—from crisp, dry sakes to rich, aromatic varieties.

Producers like Dewazakura and Tatenokawa are key names in the sake world, showcasing the diversity of Japan’s sake offerings. The industry’s commitment to quality and innovation has led to a growing global appreciation for Japanese sake, much like the country's whisky. Both spirits have become ambassadors for Japan’s rich heritage and meticulous craftsmanship, solidifying Japan’s place as a leader in fine beverages.

Rice

Alcoholic beverages made from rice, are based on the fermentation of rice starch which converts to natural sugars and alcohol. Unlike the production of beer which utilises mashing to convert starch to sugars, the rice beverage making relies on action of acids or enzymes like amylase.

Rice-based beverages typically have a higher alcohol content, 18%–25% abv, than still wine (9%–15%), and a higher alcohol content than the standard beers (usually 4%–6%).

Sake (a Japanese rice-based brewed alcohol) is misleadingly referred to as Rice Wine, although unlike wine, in which alcohol is produced by fermenting sugar that is naturally present in grapes, sake is produced by means of a brewing process more akin to beer.