日本のウィスキー製造者たちの忘れ去られた物語を掘り起こす、ウィスキーガイドの決定版!
今では世界五大ウィスキーに抜擢される、ジャパニーズウィスキー。
その始まりと過程、製造に使用されるミズナラやオオムギの特殊材料、
独自の製法貯蔵法などを徹底解説し、日本のウィスキー文化について考察。
また、今の日本を代表する6つの蒸溜所について
その外観や内観のカラー写真とともに紹介しています。
収録蒸溜所
サントリー山崎蒸溜所
江井ヶ嶋酒造
余市蒸溜所
本坊酒造
キリン 富士御殿場蒸溜所
ベンチャーウィスキー 秩父蒸溜所
一流ウィスキーブロガーによるテイスティングノートは
これら6つの蒸溜所で造られる、全105種類ものウィスキーを収録。
Japanese whisky has been around for less than a century—but is now winning all the major international awards. How did this happen and what are the secrets of the master distillers? This whisky book divulges these secrets for the first time.
Japanese Whisky features never-before-published archival images and interviews chronicling the forgotten stories of Japan's pioneering whisky makers. It reveals the unique materials and methods used by the Japanese distillers including mizunara wood, Japanese barley, and novel only-in-Japan production methods. It also examines the close cultural connections between Japanese scotch and whisky drinkers and their favorite tipples. For the first time in English, this book presents over a hundred independently scored whisky tastings from leading Japanese whisky blogger, Yuji Kawasaki, shedding new light on Japan's most famous single malts as well as grain whiskies and blends.
Japan expert Brian Ashcraft and photographer Idzuhiko Ueda crisscrossed Japan visiting all the major makers to talk about past and present whisky distillers, blenders and coopers. This Japanese whisky bible features their exclusive interviews with the people involved in the early beginnings of the Japanese whisky industry over seventy years ago. Japanese Whisky not only explains how the country's award-winning whiskies are made but also the complete whisky history and culture, so readers can truly appreciate the subtle Japanese whiskies they're drinking and buying. Kanpai!
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