EPISODE INTRO
In the 22nd episode of the Japan Distilled podcast, your hosts Christopher Pellegrini and Stephen Lyman explore Japanese whisky service styles. While many whisky lovers prefer their dram straight, Japan has a long history of whisky dilution. In fact, many premium Japanese whiskies are crafted with dilution in mind.
CREDITS
Theme Song: Begin Anywhere by Tomoko Miyata (http://tomokomiyata.net/)
Mixing and Editing: Rich Pav (https://www.uncannyjapan.com/)
HOSTS
CHRISTOPHER PELLEGRINI Vermont born and bred, long-time Tokyo resident and author of The Shochu Handbook, Christopher learned about delicious fermentations as a beer brewer at Otter Creek (Middlebury, VT). He now spends most of his waking hours convincing strangers that shochu and awamori are unlike anything they’ve ever tried before.
STEPHEN LYMAN discovered Japan’s indigenous spirits at an izakaya in New York City. He was so enthralled that he now lives in Japan and works in a tiny craft shochu distillery every autumn. His first book, The Complete Guide to Japanese Drinks, was nominated for a 2020 James Beard Award.
Stephen and Christopher often play with both dilution and temperature regardless of the spirit.
If you have any comments or questions about this episode of Japan Distilled, please reach out to Stephen or Christopher via Twitter. We would love to hear from you.
SHOW NOTES
Japanese Whisky Service Styles
These days most whisky enthusiasts insist on sipping their spirits straight, perhaps with a tiny splash of water to open things up. In Japan, at least traditionally, whisky service has been much, much different.
While whisky dilution may have been popular in Japan before the advent of the Tory’s Bars, the Tory’s Bars made sure it was the preferred way to drink whisky by the 1960s. With taxes on domestic whisky far lower than on beer, a heavily diluted whisky (down to a beer proof) proved to be a winning business idea with more than 1,000 Tory’s Bars dotting Japan in their heyday. And yes, Tory’s came from Suntory and their whisky was served exclusively.
Straight/Neat
We include this, because this is how purists will claim premium whisky should be enjoyed. And yes, it can be an absolutely lovely drink. However, with higher proof whiskies (e.g., barrel proof), dropping the ABV with some water dilution is probably only going to improve your experience.
Highball
The absolute king of Japanese whisky service these days is the highball. Usually 3-4 parts soda to 1 part whisky over ice. Sometimes a lemon twist can be added.
To get a better idea on how to make one please listen to the episode or read this classic article in which Stephen was interviewed.
Of course, if you want the opposite of a hand crafted whisky highball, Suntory has introduced the highball machine to American bars. This is perhaps even easier to serve than pouring a draft beer.
Half Up
Scotch and Soda is a thing for a reason. In Japan a whisky and soda is called a Half Up. It’s a pretty simple drink. half soda, half whisky over ice. With less soda, you are getting a more boozy version of the highball. Some whiskies work better this way so its all about finding how you’ll enjoy it best.
Twice Up
The Twice Up may be the best option of all of these Japanese whisky service styles for the whisky purist. Whisky professionals (those who make whisky) will often evaluate their whisky cut 50:50 with water. This is exactly how you make a Twice Up – half whisky, half water, no ice. Without the ice dilution or the chill, you can taste the whisky more clearly. Dilute a 50% ABV whisky down by 50% and you have a 25% ABV tipple.
Explore
As we usually say on the podcast, if you like it, drink it. We can add to that – drink it how you like it. Try different whiskies in different ways. You may just find you prefer one of these Japanese whisky service styles more than you expected.
