NEWS
HOUSE OF SUNTORY TOOK THE LEAD IN HONOURING NEW JAPANESE WHISKY STANDARDS
By Siulan Law Mathews DipWSET
10-4-2024
Source: House of Suntory
House of Suntory of Japan, owner of Yamazaki and Hakushu distilleries, has taken the lead in honouring Japan’s new whisky standards which became effective on 1 April.
Suntory announced that all of their exported whiskies are “100% compliant” with the new manufacturing and labelling requirements from the Japan Spirits & Liqueurs Makers Association (JSLMA).
“As a pioneer and leading company dedicated to authenticity, we believe the designation will help uphold the integrity of and further vitalize the category. This is a milestone not just for Suntory, but for our entire industry, as well as being a great day for whisky lovers globally,” Suntory’s president Masaki Morimoto said in a statement.
“Suntory is proud to be one of the producers for whom all of their officially exported whiskies available are 100% compliant. Tradition, quality and innovation are at the heart of everything we do, and we are proud to continue showcasing these through artful distilling and blending.”
Source: House of Suntory
The brands include The Yamazaki Single Malt Japanese Whisky, The Hakushu Single Malt Japanese Whisky, The Chita Single Grain Japanese Whisky, Hibiki Blended Japanese Whisky, Toki Blended Japanese Whisky, and Suntory Whisky “Kakubin” Blended Japanese Whisky.
The new JSLMA standards were enacted on 1 April 2021, with a three-year transition period for members of the association to comply.
Before introduction of these new standards, producers could import whiskies distilled anywhere in the world, have them matured or bottled in Japan and label them as Japanese whisky.
The new regulations state that producers must always use malted grains but may also include other cereal grains.
Distillers must use water extracted in Japan, while saccharification, fermentation and distillation must occur in a distillery in Japan.
Additionally, the whiskies must be distilled to no greater than 95 percent ABV, and the spirits must be aged in wooden casks in Japan for a minimum of three years.
The whiskies must be bottled in Japan to a strength of at least 40 percent ABV. Plain caramel colouring is allowed in Japanese whisky, according to the JSLMA standards.
(the writer can be contacted at: info@thewinechronicle.com)
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