Growth in the premium spirits category sales from 2016-2020
Growth in Japanese Whisky Exports to US from 2018-2019
Growth in Japanese Gin Exports from 2014-2020
Growth in Shochu featured in restaurants menus from 2010-2020
About Our Spirits
- Japanese whisky production dates back to 1923, after an aspiring Japanese producer studied Scotch for over 4 years.
- In 2009, the whisky highball emerged as one of the hottest cocktail trends, catapulting Japanese whisky growth.
- Japanese whisky takes after Scotch in style, but with a notably round mouth-feel and tend to be drier, smokier, and peatier.
- The first Japanese gin was only created in 2006, and there are still only around 30 producers of gin in Japan.
- In 2018, Japanese gin experienced 600% export growth.
- Japanese gin often uses native ingredients like Yuzu, Japanese sweet potato, herbs and tea that offer a smooth, distinct flavor profile.
- Shochu is a Japanese distilled beverage that is traditionally made with rice, barley, sweet potatoes, buckwheat, or brown sugar.
- Although the pronunciation and some production processes are similar, it is quite different from Korean Soju.
- Traditionally shochu was enjoyed slightly diluted with water, but the spectrum of aromas and flavors lends itself to a multitude of cocktails. Bartenders are taking serious notice of this unexpected spirit.